Junior Sous Chef: Lead Kitchen & Menu Excellence

Ascent Hospitality; Birmingham (AL); On-site; USD 36,000 - 56,000; Full time

Benefits offered by this job

Health, Dental, Vision, Life Insurance

401k with employer MATCH

Paid PTO

Uniforms Provided

Team Member Hotel Discount Program

Job summary

Ascent Hospitality is seeking a Junior Sous Chef to work with the head chef, managing daily kitchen activities, staff oversight, and menu support. The role focuses on delivering high-quality, cost-effective dishes while maintaining service orientation and creativity.

Essential functions include staff supervision, inventory control, and adherence to health and safety standards, with opportunities to develop leadership and culinary skills in a dynamic hotel kitchen environment.

Qualifications

• High School Diploma or equivalent required.
• Two or more years’ experience in a similar role.
• Must obtain Food Handler’s Certificate within 30 days of hire.
• Must obtain ServSafe certification within 30 days of hire.
• Excellent customer service and communication skills.
• Ability to lead and motivate a team.

Responsibilities

• Supervise kitchen in the absence of the chef and ensure food is prepared to specs.
• Oversee kitchen stocks and organize ingredients.
• Maintain FIFO rotation and proper dating for quality assurance.
• Keep cooking stations stocked during peak operating hours.
• Hire and train new kitchen staff to standards.
• Manage food ordering and minimize waste.
• Ensure quality in food preparation and presentation.
• Collaborate with head chef on kitchen organization and training.
• Verify storage units meet standards.

Skills

English proficiency

Customer service

Team leadership

Food safety

Education

High School Diploma

Job description

Ascent Hospitality is seeking a Junior Sous Chef to work with the head chef, managing daily kitchen activities, staff oversight, and menu support. The role focuses on delivering high-quality, cost-effective dishes while maintaining service orientation and creativity.

Essential functions include staff supervision, inventory control, and adherence to health and safety standards, with opportunities to develop leadership and culinary skills in a dynamic hotel kitchen environment.