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Junior Sous Chef
3 months ago
About Us
Since 2002, Little Ruby’s has brought Australian cafe culture to New York City, offering casual, locally sourced cuisine, specialty drinks, and a full coffee program.
Position Summary
As a Junior Sous Chef you will support the Sous Chef in managing kitchen operations, ensuring food quality and consistency, supervising kitchen staff, and maintaining high standards of hygiene and safety.
Responsibilities
- Adhere to all appearance standards as outlined in the Employee Handbook.
- Assist in the preparation and cooking of high-quality dishes, ensuring consistency and attention to detail.
- Follow recipes and presentation standards to deliver food that meets the restaurant’s quality and presentation expectations.
- Support the Sous Chef in daily kitchen operations, including setting up workstations and ensuring all supplies are ready for service.
- Supervise and train junior kitchen staff, delegating tasks and ensuring they adhere to kitchen standards and protocols.
- Assist in managing inventory, including ordering and receiving supplies, and conducting regular stock checks.
- Monitor ingredient freshness and quality, ensuring proper storage and rotation to minimize waste.
- Collaborate with the Sous Chef and Executive Chef in the menu planning, suggesting new dishes and improvements.
- Stay updated on food trends and contribute ideas for seasonal and special menus
- Ensure the kitchen complies with health and safety regulations, including proper sanitation and food handling practices.
- Ensure compliance of all Department of Health and company sanitation standards.
- Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.
- Coach and develop back-of-house employees by setting clear guidelines and expectations.
- Ensure all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
- Ensure all employees are compliant with all back-of-house standards and procedures.
- Conduct regular checks to maintain cleanliness and organization in the kitchen area.
- Maintain high standards of food quality, taste, and presentation.
- Monitor portion sizes and presentation to ensure consistency across dishes.
- Work closely with the kitchen team to ensure smooth and efficient service.
- Communicate effectively with front of house staff to ensure timely and accurate food delivery.
- Ensure the preparation and delivery of menu-focus items to daily pre-service meetings.
- Proficient with all operational systems, which includes payroll, inventory and purchasing.
- Possess in-depth knowledge of all recipes, food menus and maintain station-recipe-books.
- Organize, develop and produce new recipes for potential new menu items and specials.
- Ensure the completion of all opening and closing procedures as assigned by the company.
- Communicate clearly and concisely with all employees during service.
- Oversee the replacement or repair of all breakage, damage of equipment or furniture.
- Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.
- Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.
- Work as part of a team and provides help and support to all fellow team members.
- Minimum 2-3 years previous culinary experience in a high-volume kitchen.
- Strong understanding of cooking techniques and kitchen operations.
- Excellent leadership and communication skills.
- Ability to work under pressure and in a fast-paced environment.
- Knowledge of food safety and hygiene regulations.
- Creativity and passion for food and cooking.
- Must be able to stand, lift and bend for extended periods of time.
- Must be able to bend and lift to 50 lbs.
- Role may include job duties or tasks requiring repetitive motion.
- Exposure to hot kitchen elements or cleaning materials.
- Must be able to work and remain focused in a fast-paced and ever-changing environment.
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.
