Junior Sous Chef

SUMMARY DESCRIPTION:

ArloHotelsan independent lifestylehotelis now actively seeking a dynamic Junior Sous Chef.Are you someone whoispassionateaboutpeopledrivenby purpose andcleverin your approach Ifsokeep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wantingmore..

The Junior Sous Chef supports the Executive Sous Chef while providing day-to-day leadership over thelinecooks. This hybrid role combines hands-on culinary execution with supervisory responsibilities serving as a key link between hourly staff and management. The Junior Sous Chef is expected to upholdhigh standards reinforce kitchen discipline and drive consistency and quality across all stations including banquet and event execution.

RESONSIBILITIES AND AUTHORITIES:

PRE-SERVICE

• Arrive early to inspect kitchen readiness and station setups.

• Support thesenior chefswith pre-shift line checks and temperature logs.

• Ensuremiseenplace is complete and up to standard at all stations.

• Verify par levels and communicate shortfalls to thesenior chefs.

• Review prep lists with cooks and ensuretimelycompletion.

• Assistin banquet prep ensuring timelines and specs are met for upcoming events.

DURING SERVICE

• Activelyworka line stationas neededand lead by example in speed accuracy and cleanliness.

• Maintain clear and respectful communication with the kitchen team and leadership.

• Conduct real-time quality checks on dishes and garnishes.

• Assistthesenior chefswith problem-solving and station support as needed.

• Support execution of banquet events ensuring food is prepared and presented according to event specs and timelines.

• Coordinate with the banquet captain or FOH manager during service for timing and last-minute changes.

POST-SERVICE

• Ensure all stations are cleaned organized and properly broken down.

• Reviewclosing checklists andverifytasks are completed to standard.

• Provide feedback to line cooks on performance and reinforce improvement areas.

• Assistwith prep for the following day based on business volume and banquet schedules.

• Participate in post-event breakdown and ensure banquet areas are reset properly.

LEADERSHIP & SUPERVISION

• Supervise line cooks in the absence or direction of thesenior chefs.

• Train coach and onboard new cooks under the guidance of thesenior chefs.

• Monitor adherence to recipes portioning and plating standards.

• Helpmaintaina respectful professional kitchen culture rooted in accountability.

• Support disciplinary processes when standards are not met in collaboration with leadership.

OPERATIONAL TASKS

• Conduct daily cooler and dry storage checks for cleanliness and rotation (FIFO).

• Assistwith food safety compliance: temperature logs labeling and cleanliness.

• Monitor station readiness during high-volume periods banquets and holidays.

• Support inventory counts ordering prep and stock rotation as directed.

• Review BEOs (Banquet Event Orders) toplan aheadfor staffing prep and execution.

BEHAVIORAL EXPECTATIONS

• Maintain asolutions-first proactive mindset.

• Communicate effectively with both leadership and peers.

• Stay calm and composed underpressure;model professionalism.

• Uphold and enforce all safety and sanitation protocols.

• Be punctual prepared and in full uniform daily.

REQUIREMENTS:

• 3years of linecookexperience in a comparable high-volume kitchen.

• Proficiencyin every station and deep understanding of kitchen operations.

• Food Handlers Certificate (or equivalentServSafecertification).

• Strong knife skills equipment knowledge and organizational habits.

• Ability tolift upto 50lbsand remain onfeetfor extended periods.

SALARY:

• $70000 - $75000