Sous Chef

Position Purpose

The Junior Sous Chef is the bridging operational leader responsible for directly supervising day-to-day production and preparing to take full charge of kitchen operations.

This role's core purpose is to ensure the seamless execution of production schedules and consistency of all menu items by actively managing Chef de Parties and junior staff. They serve as the management presence on the floor during in-unit production and are the lead supervisor on-site for assigned catering events, guaranteeing quality and operational compliance under the guidance of the Sous Chefs and Executive Chefs.

The Junior Sous Chef is responsible for assisting the Sous Chef in overseeing the kitchen operations, ensuring the delivery of high-quality food and efficient kitchen processes. This role requires a strong culinary background, leadership skills, and the ability to work in a fast-paced environment. The Junior Sous Chef will help manage kitchen staff, contribute to menu planning, and maintain the highest standards of food safety and hygiene.

Main Responsibilities

Operational Supervision (In-Unit Production)

• Daily Management Support: Assist the Sous Chefs in overseeing and directing the daily workflow of the kitchen brigade across multiple sections.

• Quality Execution: Directly supervise Chef de Parties and junior staff, ensuring the meticulous execution of all recipes, high quality, and consistency in taste and presentation across large production batches.

• Production Planning: Help translate daily distributions into actionable prep lists and production schedules for the sections, focusing on efficiency and timely completion.

• Inventory Control: Assist with receiving, organizing, and proper storage of deliveries. Monitor section inventory levels, track waste, and communicate ordering needs to the Sous Chefs.

• Hygiene & Compliance: Actively monitor and enforce all kitchen safety, sanitation, and HACCP standards throughout the shift.

Event Leadership and Logistics (Off-Site)

• On-Site Supervision: Take responsibility for leading the culinary team at assigned smaller to medium-sized off-site catering events, functioning as the de facto Sous Chef under remote direction.

• Service Management: Oversee the organization of the event kitchen, supervise the final cooking, plating, and garnishing, and manage the rapid, smooth flow of food during service.

• Logistics Oversight: Assist with the detailed packing and secure transport of food and equipment, ensuring all items required for the event are present and accounted for before departure and return.

• Problem-Solving: Serve as a quick-thinking resource on-site to resolve any immediate logistical or technical culinary issues.

Staff Development and Administration

• Mentorship: Actively coach and mentor the Chef de Parties and Demi Chefs, helping them to develop advanced technical and leadership skills.

• Staffing Support: Assist the Sous Chefs with basic administrative tasks, including preparing draft staff schedules, tracking hourly labor, and assisting with new employee training.

• Reporting: Report daily operational observations, staff performance issues, and any production deficiencies directly to the Sous Chefs.

Key Competencies

• Supervisory Readiness: Proven ability to take charge of a shift or station effectively.

• Organizational Skills: Excellent detail-orientation for managing complex production schedules and event checklists.

• Proactivity: Strong initiative to identify and solve potential problems before they escalate.

• Communication: Clear, assertive, and professional communication skills required for directing staff and reporting to senior management.