Junior Sous Chef

Company Description Restaurant Loss is a hospitality-focused establishment known for its commitment to high-quality cuisine and a welcoming, professional atmosphere. The team values collaboration, craftsmanship, and consistent attention to detail in both the kitchen and guest experience. Fresh ingredients, seasonal menus, and thoughtful preparation are central to the restaurant’s culinary philosophy. Joining the team offers an opportunity to grow in a supportive environment that encourages learning, creativity, and respect for classic and modern cooking techniques. The restaurant emphasizes teamwork, reliability, and a positive working culture for all staff members.

Role Description The Junior Sous Chef is a full-time, remote role focused on supporting the kitchen leadership with planning, organizing, and overseeing daily food preparation tasks. This role includes assisting with menu development, coordinating mise en place, ensuring dishes are prepared to consistent standards, and maintaining food safety and hygiene practices. The Junior Sous Chef will collaborate with the Head Chef and Sous Chef on recipe execution, inventory checks, and communication with suppliers, primarily through digital tools and remote coordination. Responsibilities also include documenting recipes, contributing to training materials, and providing guidance to junior kitchen team members through online meetings and messaging platforms. The role requires strong organizational skills, clear communication, and the ability to coordinate workflows and standards without being physically present in the kitchen.

Qualifications

• Culinary skills: solid foundation in cooking techniques, food preparation, and plating, with an understanding of classic and modern cuisine.
• Kitchen operations: experience with menu planning support, inventory coordination, and maintaining food safety and hygiene standards.
• Communication and leadership: ability to give clear instructions, coordinate with chefs and kitchen staff remotely, and support training of junior team members.
• Organization and time management: capacity to manage multiple tasks, plan prep schedules, and prioritize work to meet service timelines.
• Technical and remote work skills: comfortable using digital tools for communication, documentation, and coordination with on-site staff.
• Professional background: prior experience in a professional kitchen setting; formal culinary education or apprenticeship is beneficial.
• Personal qualities: reliability, attention to detail, adaptability, and commitment to maintaining high standards in food quality and presentation.