Jr. Sous Chef

We are seeking a passionate and driven Junior Sous Chef to support the kitchen leadership team in delivering exceptional culinary experiences across all outlets. The ideal candidate has a strong foundation in scratch cooking, experience in multi-outlet operations, and a desire to grow within a dynamic, high-standard environment.

1. Support the Sous Chef and Executive Chef in daily kitchen operations across all outlets

2. Lead and supervise line cooks and prep teams during service

3. Ensure consistent food quality, presentation, and portion control standards

4. Assist with prep lists, station setup, and coordination during peak service periods

5. Monitor food safety and sanitation standards in compliance with health regulations

6. Participate in menu planning, specials development, and seasonal updates

7. Assist with inventory control, ordering, and waste management

8. Mentor junior staff and support a positive, professional kitchen culture

9. Support banquet/event prep and execution as needed

Qualifications:

1. 2–4 years of professional kitchen experience; experience in country clubs, hotels, or fine dining preferred

2. Proven ability to lead a team and maintain high culinary standards under pressure

3. Culinary degree or formal training preferred but not required

4. Knowledge of multiple cooking techniques, kitchen equipment, and food safety protocols

5. Strong communication, time management, and organizational skills

6. Flexibility to work nights, weekends, and holidays as required