Junior Sous Chef

PRIMARY FUNCTION:

The Junior Sous Chef ensures the consistent production of high-quality meals, maintains sanitation and safety standards, oversees kitchen staff, and supports the Executive Chef in all culinary functions. The position requires leadership, attention to detail, and a commitment to excellence in food service and customer satisfaction.

Also included in this position is the expectation that the person in this job will:

• Uphold and put into daily practice the values of Carol Woods.
• Support the well-being and quality of life of every individual resident.
• Function as a good steward of resident resources.
• Contribute to Carol Woods approach to continual quality improvement.
• Support the concepts of a learning organization.

 

Key Responsibilities and Duties:

Food Production & Quality Control

• Ensure consistent and smooth food production operations.
• Adhere to established recipes and specifications for quality, portion size, and presentation.
• Monitor food preparation to ensure quality and consistency.
• Reduce waste by managing leftovers and applying FIFO procedures.
• Ensure food is garnished and presented attractively before service.
• Support catering production and special events as required.

Kitchen Operations & Sanitation

• Oversee the purchase, receipt, and proper storage of stock and ingredients.
• Maintain a clean, organized, and hygienic working environment at all times.
• Prepare and manage kitchen cleaning rosters and oversee sanitation procedures.
• Ensure compliance with health department regulations and internal food safety policies.
• Report equipment maintenance needs to the appropriate department.

Staff Training

• Oversee kitchen staff to ensure optimal performance and efficiency.
• Assist in the hiring, onboarding, and training of new cooks and kitchen personnel.
• Provide coaching, guidance, and feedback to support skill development and teamwork.
• Foster a positive work environment and promote strong team spirit.
• Cover shifts as needed, including weekends or when acting as manager on call.

Customer Service & Communication

• Work towards exceeding customer expectations with a focus on service excellence.
• Respond promptly to customer complaints, inquiries, or suggestions.
• Maintain open and effective communication with the Executive Chef regarding:
  • Staff performance
  • Scheduling
  • Equipment and supply needs
  • Recipe or production issues

Administrative & Leadership Duties

• Manage and update food production logs.
• Monitor inventory levels and place food orders as necessary.
• Ensure standards and departmental policies are maintained in the absence of the Executive Chef.
• Participate actively in Dining Services Leadership Team meetings.
• Perform other duties as assigned.

REQUIREMENTS:

Education:

• Two-year degree or culinary school equivalent desired but work experience equivalent will be considered.
• Completion of NRA Serve Safe Managers Course.

Experience:

• Minimum of 3 years’ experience in production in an upscale, high-volume setting.

Physical Requirements:

• Ability to stand for extended periods of time.
• Ability to lift up to 30 pounds

Competencies:

• Adaptability
• Computer Skills
• Facilitation Skills
• Organization
• Problem Solving/Decision Making
• Technical/Functional Expertise

Working Conditions:

• Climate Controlled Environment
• Kitchen Environment