Junior Sous Chef

Position Summary

The Junior Sous Chef supports the Executive Chef and Sous Chef in directing day-to-day kitchen operations, including supervising line cooks, assigning station responsibilities, maintaining food quality and safety standards, and helping manage service execution. The role requires working knowledge of all stations, restaurant recipes, and standards, and the ability to direct the hot line in the absence of the Executive Chef or Sous Chef.

Duties and Responsibilities:

• Handles and stores food products correctly using FIFO procedures.
• Monitors recipe accuracy and enforces proper weights and measures.
• Customarily and regularly supervises and directs the work of line cooks during assigned shifts, including assigning tasks, monitoring performance, and ensuring adherence to established recipes, preparation standards, and quality expectations.
• Provides daily food requisitions to ensure adequate provisions for the following day.
• Assists with training and coaching newly hired and existing line cooks and monitoring their progress.
• Properly sets up or assists with setting up all workstations.
• Ensures all stations are stocked with necessary supplies.
• Directs workflow and adjusts station assignments and kitchen priorities as needed to maintain timely, consistent service.
• Provides input on line cook performance evaluations, coaching, corrective action, and recommendations regarding hiring, promotion, and termination to the Sous Chef and/or Executive Chef.
• Exercises independent judgment within company guidelines to resolve routine kitchen service and staffing issues, escalating significant matters to the Sous Chef and/or Executive Chef.
• Assists with planning daily staffing coverage, delegating work, and ensuring line cooks meet productivity, food safety, and service expectations.
• Communicates product needs to the Sous Chef and/or Executive Chef in a timely manner.
• Completes all assigned opening and closing duties.
• Coordinates employee breaks and communicates staffing or coverage needs to the Sous Chef and/or Executive Chef.
• Accurately follows orders received through the POS system and/or from the expeditor.
• Handles allergy requests, dietary restrictions and modifications appropriately.
• Ensures compliance with Department of Health and company sanitation standards.
• Assists with cleaning projects and maintains high standards of cleanliness and food safety.
• Ensures employees follow all back-of-house standards and procedures.
• Possesses practical knowledge of line cook duties and can provide hands-on guidance at all stations.
• Performs all other duties as assigned.

• Minimum of 2 years of experience as a line cook or in a similar role in a full-service, moderate- to high-volume restaurant.
• Must be a team player with a positive attitude.
• Must possess a valid Food Handler Safety Card and ServSafe Food Protection Manager Certification.
• Must be able to stand, bend and lift up to 50 lbs. for extended periods.
• Working environment may include exposure to hot kitchen elements and cleaning products.
• Must be able to work a flexible schedule, including weekends and holidays.