We are seeking a talented, high-energy Jr/Sous Chef to lead our kitchen brigade and bring our culinary vision to life. As the second-in-command, you will manage daily operations, maintain strict quality control, and mentor junior culinary staff. The ideal candidate combines exceptional technical cooking skills with strong leadership to run a seamless, high-volume service. You will step in as the leading authority in the kitchen during the Head Chef's absence.Core Responsibilities
- Lead service flow: Oversee daily food preparation and run the pass with speed and consistency.
- Maintain quality control: Taste and inspect plates to ensure correct portions, presentation, and flavor profile.
- Manage kitchen staff: Train, mentor, and schedule line cooks, prep cooks, and kitchen hands.
- Enforce food safety: Ensure absolute compliance with public health, sanitation, and HACCP guidelines.
- Control inventory levels: Monitor stock levels, track food waste, and place accurate supplier orders.
- Collaborate on menus: Support the Head Chef with testing recipes, designing seasonal menus, and costing specials.
- Step up confidently: Take complete charge of the kitchen environment when the Head Chef is off-site.
Skills & Qualifications
- Experience: Minimum of 2–4 years of experience as a Sous Chef or senior Chef de Partie in a high-volume restaurant.
- Education: Certificate III or IV in Commercial Cookery, or a Diploma in Culinary Arts preferred.
- Certifications: Valid Food Safety Supervisor certification (or local equivalent).
- Technical skills: Proficient in all kitchen stations, advanced butchery, and operating commercial kitchen equipment.
- Leadership: Proven ability to delegate tasks, resolve fast-paced conflicts, and maintain high team morale.
- Physical stamina: Ability to stand for long periods, work late shifts/weekends.
Benefits & Compensation
- Competitive salary based on culinary experience.
- Performance-based bonuses or profit-sharing incentives.
- Provided uniforms and complimentary staff meals on shift.
- Career progression pathways to Head/Executive Chef roles.
Pay: $65,000.00 – $78,000.00 per year
Work Location: In person
