Description:
About Us
Since 2002, Little Ruby’s has brought Australian cafe culture to New York City, offering casual, locally sourced cuisine, specialty drinks, and a full coffee program.
Position Summary
As a Junior Sous Chef you will support the Sous Chef in managing kitchen operations, ensuring food quality and consistency, supervising kitchen staff, and maintaining high standards of hygiene and safety.
Responsibilities
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Adhere to all appearance standards as outlined in the Employee Handbook.
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Assist in the preparation and cooking of high-quality dishes, ensuring consistency and attention to detail.
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Follow recipes and presentation standards to deliver food that meets the restaurant’s quality and presentation expectations.
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Support the Sous Chef in daily kitchen operations, including setting up workstations and ensuring all supplies are ready for service.
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Supervise and train junior kitchen staff, delegating tasks and ensuring they adhere to kitchen standards and protocols.
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Assist in managing inventory, including ordering and receiving supplies, and conducting regular stock checks.
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Monitor ingredient freshness and quality, ensuring proper storage and rotation to minimize waste.
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Collaborate with the Sous Chef and Executive Chef in the menu planning, suggesting new dishes and improvements.
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Stay updated on food trends and contribute ideas for seasonal and special menus
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Ensure the kitchen complies with health and safety regulations, including proper sanitation and food handling practices.
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Ensure compliance of all Department of Health and company sanitation standards.
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Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.
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Coach and develop back-of-house employees by setting clear guidelines and expectations.
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Ensure all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
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Ensure all employees are compliant with all back-of-house standards and procedures.
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Conduct regular checks to maintain cleanliness and organization in the kitchen area.
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Maintain high standards of food quality, taste, and presentation.
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Monitor portion sizes and presentation to ensure consistency across dishes.
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Work closely with the kitchen team to ensure smooth and efficient service.
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Communicate effectively with front of house staff to ensure timely and accurate food delivery.
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Ensure the preparation and delivery of menu-focus items to daily pre-service meetings.
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Proficient with all operational systems, which includes payroll, inventory and purchasing.
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Possess in-depth knowledge of all recipes, food menus and maintain station-recipe-books.
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Organize, develop and produce new recipes for potential new menu items and specials.
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Ensure the completion of all opening and closing procedures as assigned by the company.
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Communicate clearly and concisely with all employees during service.
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Oversee the replacement or repair of all breakage, damage of equipment or furniture.
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Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.
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Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.
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Work as part of a team and provides help and support to all fellow team members.
Requirements:
- Minimum 2-3 years previous culinary experience in a high-volume kitchen.
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Strong understanding of cooking techniques and kitchen operations.
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Excellent leadership and communication skills.
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Ability to work under pressure and in a fast-paced environment.
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Knowledge of food safety and hygiene regulations.
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Creativity and passion for food and cooking.
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Must be able to stand, lift and bend for extended periods of time.
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Must be able to bend and lift to 50 lbs.
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Role may include job duties or tasks requiring repetitive motion.
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Exposure to hot kitchen elements or cleaning materials.
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Must be able to work and remain focused in a fast-paced and ever-changing environment.
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Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.