Sous Chef - Junior

Overview

The Junior Sous Chef plays a vital role in supporting the culinary leadership team in the daily operations of the kitchen. This position assists the Sous Chef and Executive Sous Chef in maintaining the Club’s high culinary standards, ensuring a safe, sanitary, and efficient kitchen. The Junior Sous Chef sets an example of professionalism and teamwork while providing members and guests with an exceptional dining experience. At the Duquesne Club, every team member is expected to “welcome” each member and guest with a smile, eye contact, and a helpful attitude. The ideal candidate is professional, friendly, and committed to delivering memorable service at all times.

Essential Duties and Responsibilities - Kitchen Operations & Production

• Assist the Sous Chef in the daily setup and organization of assigned kitchen areas for service.
• Ensure all stations are properly stocked, prepped, and ready for service according to Club standards.
• Maintain quality and consistency of food production and presentation across all stations.
• Support banquet and special event production in coordination with the Sous Chef and Executive Sous Chef.
• Step in to cover stations as needed due to absences, high business levels, or special functions.
• Monitor portion control, product rotation, and waste management.
• Uphold all sanitation and food safety standards as required by the Club, OSHA, and Allegheny County.
• Follow and enforce proper hygiene, safety, and COVID-19 precautionary practices, including handwashing, sanitizing, and workstation cleanliness.
• Ensure all equipment and storage areas are properly cleaned, sanitized, and organized.
• Participate in and promote “Right-To-Know” and safety training; follow PPE requirements and safe lifting techniques.
• Immediately report maintenance, safety, or sanitation concerns to the Sous Chef or Executive Sous Chef.
• Lead by example with professionalism, punctuality, and positive attitude.
• Assist in training and mentoring line cooks, prep cooks, and stewards in proper techniques and Club standards.
• Help promote teamwork and clear communication among all kitchen staff.
• Participate in daily lineups and shift reviews to ensure readiness, cleanliness, and personal presentation of staff.
• Provide feedback to the Sous Chef on staff performance, equipment needs, and operational improvements.
• Assist in receiving and properly storing deliveries in compliance with food safety standards.
• Maintain accurate labeling, dating, and storage of all food products.
• Support inventory, ordering, and waste tracking as directed.
• Attend Club meetings, training sessions, and tastings as scheduled.
• Perform other duties as assigned by the Sous Chef, Executive Sous Chef, or Executive Chef.

Qualifications

• 3–5 years of progressive culinary experience, preferably in a fine dining, private club, or hotel environment.
• Graduate of an accredited culinary program preferred.
• Strong knowledge of kitchen operations, sanitation, and food safety procedures.
• Excellent communication, teamwork, and organizational skills.
• Demonstrated ability to multitask and work calmly under pressure.
• Ability to stand, walk, bend, and lift up to 50 pounds for extended periods.
• Professional appearance and commitment to Duquesne Club standards of excellence.

Preferred Qualities

• Passion for hospitality and culinary craftsmanship.
• Eagerness to grow into a leadership role.
• Creativity balanced with respect for established Club recipes and traditions.
• Respectful, dependable, and self-motivated team player.