Junior Sous Chef

The Langham Boston; Boston (MA); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player in hospitality is seeking a motivated Junior Sous Chef to join their dynamic team. This role involves overseeing food production, ensuring high-quality standards, and managing kitchen staff. The ideal candidate will possess advanced culinary techniques and a passion for creating innovative dishes. With a focus on teamwork and effective communication, you will play a key role in delivering exceptional dining experiences. If you thrive in a fast-paced environment and are eager to grow your culinary career, this opportunity is perfect for you.

Qualifications

• 2-4 years’ experience in a 4-5 star hotel or independent restaurant.
• 1-2 years in a kitchen management or lead cook role.

Responsibilities

• Oversee food preparation for Banquets and outlets.
• Ensure food quality and timely service to guests.
• Train culinary team on consistency in production.

Skills

Culinary Technique

Food Safety Compliance

Team Management

Effective Communication

Adaptability

Education

Degree in Culinary Arts

Tools

Food Preparation Equipment

Kitchen Management Software

Job description

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to build great memories together.

PURPOSE AND OBJECTIVES OF POSITION

The Junior Sous Chef is responsible for the daily supervision and management of the staff and operations within the Outlet Kitchen while assisting where needed among Banquet operations as well. The Junior Sous Chef will directly report to the Executive Sous Chef while working closely with the Kitchen Management team. This position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Sous Chef and Executive Chef to understand the costing and profitability of each dish or event. A thorough knowledge of food handling and preparation techniques is essential. The Junior Sous Chef must be a driven individual always looking for more opportunity within the operation. This position requires a hands-on approach to assist in the training of all culinary team members in the importance of consistency in both production and presentation. Direct responsibilities include the daily supervision of the food production schedule, BEO maintenance and updates, quality control, and sanitation practices.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. To oversee production and execution of food preparation for Banquets as well as the outlets when needed.
2. Organize, oversee, and participate in the cooking and plating of food for service, according to established plating and presentation criteria.
3. Ensure the food is of the highest quality and ready to be served to the guest at the appropriate time.
4. Manage day-to-day staffing such as motivating, coaching, and keeping the team on task.
5. Maintain a professional presence while staying calm and confident.
6. Meet the guest needs by developing and maintaining effective relationships in both internal and external customers.
7. Have the knowledge of local health rules, regulations, and food handling.

JOB KNOWLEDGE, SKILL AND ABILITY

• Advanced knowledge of culinary technique and application.
• Personable and able to convey messages clearly and concisely.
• Ability to adapt to changing demands as related to food and beverage operations.

SAFETY REQUIREMENTS

• Food Safety: Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

• Degree in Culinary Arts preferred, 2 to 4 years’ experience in a 4-5 star hotel or independent restaurant with 1-2 years in a kitchen management or lead cook role.
• Minimum 1 year of Banquet Kitchen experience.

CERTIFICATES, LICENSES, REGISTRATIONS

• ServSafe

PHYSICAL DEMANDS

• Able to grasp, lift and/or carry up to 25 lbs. as needed.
• Able to work long hours plus the ability to stand, sit or walk for extended periods of time.