Junior Sous Chef

The Junior Sous Chef plays a vital supporting role within the kitchen team, working closely with the Sous Chef and Head Chef to ensure smooth daily operations. This position helps oversee food preparation, staff support, inventory, and upholding the highest standards of food quality, cleanliness, and guest satisfaction. As part of the leadership team, the Junior Sous Chef contributes to an efficient, collaborative kitchen and supports South Point Hotel’s mission: Creating memories that last a lifetime.

Key Responsibilities:

• Support the Sous Chef and Head Chef in daily kitchen operations, ensuring food quality and timely preparation.
• Assist with menu development, including seasonal offerings and consistent flavor and presentation.
• Help supervise and train kitchen staff, offering guidance and support for growth and development.
• Monitor food prep to ensure adherence to recipes, standards, and presentation guidelines.
• Maintain cleanliness and hygiene across all kitchen areas, meeting health and safety regulations.
• Assist with inventory management, ordering supplies, and minimizing waste.
• Step in to expedite orders during peak hours and help troubleshoot operational challenges.
• Promote clear communication between kitchen and front-of-house staff for smooth service.
• Support recruitment, onboarding, and performance evaluations of junior kitchen staff.
• Contribute to cost control efforts by managing stock levels and reducing unnecessary waste.
• Assist with executing special events, large party functions, and promotional activities.
• Respond to guest feedback and assist in implementing service improvements.
• Participate in team meetings and contribute to overall kitchen goals and initiatives.
• Provide additional support across the kitchen team when time and workload allow.

Qualifications:

• Culinary degree or equivalent professional training preferred.
• 2–3 years of experience in a professional kitchen, with some leadership or supervisory exposure.
• Solid understanding of culinary techniques, kitchen operations, and food safety practices.
• Strong teamwork skills with the ability to lead by example and support senior chefs.
• Good communication and organizational abilities.
• Ability to perform under pressure in a fast-paced environment.
• Familiarity with inventory tracking, cost control, and kitchen documentation.
• Flexible availability, including nights, weekends, and holidays.
• A genuine passion for hospitality, food quality, and continuous learning.