Required Years of Experience
1 year
Job Details
Position Summary
The Junior Sous Chef is an essential part of the kitchen leadership team, supporting the Sous Chef and Chef de Cuisine in daily operations while developing leadership and technical skills.
This role supervises and mentors line cooks, commis, and externs at the station level, ensuring consistency, quality, and adherence to culinary standards.
It is an excellent opportunity for a culinary professional beginning their management career, providing hands-on experience in supervising staff, leading service, and contributing to kitchen operations.
The Junior Sous Chef assists in managing operations, training, and coordination with the dining room team while learning to take on increased responsibility in leadership, staffing, and service execution.
Reports To: Chef de Cuisine
Team Leadership + Development
- Support the Sous Chef in supervising line cooks, commis, and externs, providing guidance, feedback, and mentorship
- Assist in training team members on techniques, recipes, and service standards
- Help foster a collaborative, accountable, and professional kitchen culture
- Identify skill gaps and escalate opportunities for coaching and development to the Sous Chef
Service & Guest Experience
- Lead assigned stations during service, ensuring proper preparation, plating, and timing
- Monitor consistency, quality, and seasoning of dishes at the station level
- Collaborate with the expeditor and front-of-house team to support smooth service flow
- Contribute to a calm, organized, and professional kitchen environment during service
- Maintain organization and cleanliness of storage, prep areas, and stations in compliance with DOH standards
- Assist with HACCP documentation and daily compliance practices
- Support kitchen systems, equipment, and facilities maintenance alongside the Sous Chef and Chef de Cuisine
- Contribute to menu development and recipe documentation under the guidance of the Sous Chef
Qualifications
- 1+ year management or leadership experience in a high-volume, high-end restaurant
- Strong technical culinary skills and knife proficiency
- Ability to read, follow, and execute recipes and standards accurately
- Strong communication and interpersonal skills
- Ability to teach, mentor, and support team members
- Highly organized with the ability to manage multiple priorities in a fast-paced environment
- Adaptable, decisive, and calm under pressure
- Ability to lift up to 50 lbs. and stand for extended periods
Salary: $66,500- $70,000
This job description is not intended to be an exhaustive list of all responsibilities. Duties and responsibilities may change or be assigned as needed.
Compensation Details
Compensation: Salary ($66,500.00 - $70,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program
Required Skills
Leadership
Mentorship
Coaching
Teamwork
Problem Solving
Time Management
Attention to Detail
Culinary Creativity
Read more
Other jobs you might be interested in
Fine Dining
Part of Daniel Humm Hospitality
Opening in the West Village this fall, HUMM is the newest concept from Chef Daniel Humm, the chef and owner behind Eleven Madison Park and Clemente Bar. Centered around a wood-fired hearth, the menu will feature a mix of shareable plates and individual dishes, alongside a robust cocktail program and a thoughtful wine list.
The restaurant will operate at a fast pace, with a close-knit team working together across the dining room and kitchen. We’re looking for people who are detail-oriented, communicative, and excited to be a part of a new project.
As part of Daniel Humm Hospitality, employees at HUMM are given the opportunity to discover and pursue their passions while continuing to learn and challenge themselves. Our team is made up of individuals committed to collaboration, contribution, and excellence.
