Job Description

We are looking for an experienced Lead Line Cook or Junior Sous Chef ready to advance to the next level to join our team of Private Chefs.

Junior Sous Chef will assist with both on-premise production at our commercial kitchen facility, following our Executive Chef’s specifications and guidelines and have the opportunity to work at off-premise at events as candidate is available

The successful candidate will employ their culinary skills in order to participate in production for both weekly client deliveries and for off-site private dinner parties and custom catering events.

Responsibilities

• Help in the preparation and design of all food
• Produce high quality presentation and skilled execution of recipes
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Assist in completing weekly inventory of ingredients and product
• Comply with industry sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and co-tenants in our commercial kitchen facility

Skills

• Proven culinary experience
• Understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices

Job Type: Full-time (flexible)

Expected hours: 36-40 per week

Benefits:

• Flexible schedule
• Paid time off

Supplemental Pay:

• Bonus opportunities
• Overtime pay

Experience:

• Culinary experience: 2 years (Required)

Language:

• English (Required)

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