Sous Chef-Junior
Core
Entry-level kitchen management role focused on daily kitchen operations, food production, staff supervision, and maintaining culinary standards.
Role type
Junior Sous Chef (Entry-level management)
Builds
Culinary items and food displays for restaurant and banquet events
Domain
Hospitality / Culinary Arts
Required skills
Food production, kitchen sanitation, staff supervision, shift leadership, inventory management, menu development, customer service, quality control
Preferred skills
None stated
Technologies
None stated
Responsibilities
Maintains food handling and sanitation standards, oversees production and preparation of culinary items, supervises and coordinates activities of cooks and workers, supervises daily shift operations, purchases supplies and manages food inventories, handles guest problems and complaints, conducts training when appropriate
Seniority
Junior, entry-level management
