Junior Sous Chef

Supervise cooks and kitchen workers, determine food presentation, and create decorative displays. Monitor food quantity, portion, and garnish while ensuring quality standards and notifying management of non-compliant items. Coordinate hiring, training, scheduling, and performance evaluations for staff; maintain kitchen logs and safety certifications. Manage inventory, address guest service needs, and report maintenance or safety issues. Perform physical tasks involving lifting up to 25 pounds and extended periods of standing or walking. Assist with special meals and substitute items as requested.