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Junior Sous Chef

4 months ago

New York, United States Little Ruby's Cafe Full time
Job DescriptionJob DescriptionDescription:

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.
Requirements:
  • 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.