Junior Sous Chef
Core
Entry-level kitchen management role focused on daily operational execution, staff supervision, and food production to ensure guest satisfaction and budget compliance.
Role type
Junior Sous Chef (Entry-level management)
Builds
Culinary items, food displays, and daily shift operations for restaurant and banquet outlets
Domain
Hospitality / Culinary Arts
Required skills
Food production, kitchen sanitation, staff supervision, shift management, inventory management, menu development, quality control, customer service, loss prevention compliance
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 and staffing levels, purchases supplies and manages food inventories, handles guest problems and complaints, conducts training and performance appraisals
Seniority
Junior, hands-on IC
