Junior Sous Chef

The Junior Sous Chef serves as a key member of the kitchen leadership team. They are responsible for overseeing daily culinary production, ensuring the highest standards of food quality, and mentoring staff. This role bridges the gap between hands-on production and kitchen management, focusing on standardization, staff training, and rigorous adherence to safety and sanitation protocols.

Culinary Expertise: Advanced proficiency in recipe scaling, execution, and foundational sauce preparations (aiolis, demi-glace, foams, vinaigrettes, etc.).

Leadership: Demonstrated ability to lead, motivate, and manage a team of 4 8 cooks in a high-pressure environment.

Organizational Skills: Ability to coordinate multiple complex activities simultaneously with extreme attention to detail.

Communication: Strong interpersonal skills; must be able to communicate effectively with management, vendors, and clients.

Technical Knowledge: Advanced understanding of weights, volume measures, and kitchen math.

Language: Professional fluency in English is required; Spanish bilingualism is highly valued.