Key Responsibilities
The Jr. Sous Chef plays a crucial role in the culinary department by overseeing kitchen inventory, focusing on food preparation set up.
* Manage and monitor inventory levels and ingredients to ensure timely replenishment.
* Assist in establishing menu specifications that cater to diverse tastes and dietary requirements.
* Maintain quality by ensuring products are prepared according to established guidelines.
* Enforce food quality standards to guarantee exceptional customer satisfaction.
* Ensure safety of physical kitchen and cafe space through regular inspections and maintenance.
* Assist with and distribute work schedules to maintain efficient kitchen operations.
* Oversee front of house food preparation to deliver seamless dining experiences.
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Requirements
To be successful in this role, candidates must possess the following qualifications:
* A high school diploma or equivalency certificate is mandatory.
* A minimum of 3 years of sous chef or culinary management experience is required.
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Preferred Skills and Qualifications
Candidates with the following skills and qualifications will have a competitive edge:
* Sushi kitchen experience is highly desirable.
* A degree in culinary arts is advantageous.
* High volume production and catering experience can be beneficial.
* Proven ability to create innovative menus on a daily basis can lead to success in this role.
* Ability to perform under pressure is essential for maintaining quality standards.
* Excellent communication skills are necessary for effective collaboration with colleagues.
* Possess a creative spirit and ability to make the culinary experience part of the culture.
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Additional Requirements
The following abilities are necessary for the safe and efficient performance of this job:
* Ability to lift up to 25 lbs.
* Lifting, standing, climbing, bending, grasping, sitting, pulling, pushing, stooping, stretching, and carrying are generally required.
* Ability to work overtime and weekends as needed to meet business demands.