Junior Sous Chef - Fine Dining

THE ROLE OF JUNIOR SOUS CHEF

We are looking for a talented and passionate Junior Sous Chef to support our Executive Head Chef in leading the culinary team to deliver the highest quality food. Successful candidates will assist in creating new seasonal dishes for the menus, working with the best quality ingredients that have been thoughtfully sourced, whilst leading the team and growing as a chef in the company.

JUNIOR SOUS CHEF COMPENSATION AND BENEFITS

• Comprehensive benefits plan, including medical, dental, vision and life insurance.
• Generous paid time off programs (vacation and personal days).
• 401k retirement savings plan with company match.
• Pre-tax commuter benefits.
• Work life and wellness benefit platform.
• Discount program offering Retail, Restaurants & Activities discounts.
• Freshly prepared Staff Meal whilst on duty.
• Uniform and dry cleaning provided.
• $2000 refer-a-friend bonus

JUNIOR SOUS CHEF RESPONSIBILITIES

• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, Allergys and hygiene to Company and local standard
• Work directly with the Head Chef to consistently achieve the highest quality standard.
• Leading by example, setting goals and standards while motivating the team.
• Taste and review products daily to ensure quality and consistency with preparation and presentation.
• Ensure recipes, pictures and specifications are followed individually and by the kitchen brigade.
• Ensure teamwork and constructive collaboration exists within the team through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations.
• Maintaining the highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness.

JUNIOR SOUS CHEF QUALIFICATIONS

• Minimum of 5+ years experience working in fine dining leading teams.
• A professional and polished approach to leadership in a busy atmosphere.
• NYC Food Protection Certificate.
• Strong work ethic and customer-focused approach.
• Previous management experience required.
• Culinary trained and professional who is passionate and curious to develop and grow as a chef.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• Ability to work independently, with minimal supervision.