Junior Sous Chef

Job Description

Job Description

Job Title: Junior Sous Chef

Department: Schokko Art Café/CMA Special Events Catering

Reports to: Executive Chef, Sous Chefs & Deputy Director of Operations

Location: Columbus Museum of Art

Position Type: Full-Time Salaried

Salary Range: $40,000 - $42,000

Work Schedule: Weekdays, Weekends Day & Night availability

Prepared/Revised Date: May 2025

Job Summary:

As the third in command, the Junior Sous Chef supports the Executive Chef and Sous Chef in overseeing daily Kitchen & Café operations. They step in to lead the team during their absence, ensuring consistent food quality, safety, and service standards.

This role assists with prep coordination, inventory, and menu execution, while also mentoring junior kitchen staff. The Junior Sous Chef works closely with the Schokko Art Café and CMA Special Events Catering teams to ensure smooth, creative, and well-coordinated food service across all events and outlets.

Duties and Responsibilities:

1. Support the Executive Chef and both Sous Chefs in maintaining a smooth, organized, and efficient kitchen operation during service and prep times.
2. Assist in food preparation and execution to ensure quality, freshness, presentation, and consistency across all menu items.
3. Help execute catered events and special functions as directed by the Executive Chef or Sous Chefs.
4. Participate in the daily planning and costing of menus, contributing ideas for menu improvements and seasonal offerings.
5. Uphold hygiene and sanitation standards in all food prep, storage, and dining areas. Ensure compliance with all food safety regulations.
6. Supervise kitchen staff, including temporary or event-specific personnel, under the guidance of the Executive Chef or Sous Chefs.
7. Work closely with front-of-house staff to ensure clear communication and excellent customer service.
8. Monitor and maintain kitchen inventory, including receiving and proper storage of deliveries.
9. Help maintain employee scheduling, payroll tracking, and labor coding to ensure accurate reporting.
10. Identify and report any issues with kitchen equipment to the Executive Chef, Sous Chefs or Deputy Director of Operations to prevent disruption of service.
11. Detail-oriented with strong time management, communication, and guest service skills.
12. Must be flexible, adaptable, and able to work evenings, late nights, weekends, and holidays.
13. Ability to work independently or as part of a tight-knit team in a fast-paced, high-energy environment.
14. Serve as a role model for kitchen staff in professionalism, punctuality, teamwork, and kitchen etiquette.

Qualifications:

1. 2–3 years of experience in a professional kitchen, preferably with some leadership or supervisory responsibilities.
2. Formal culinary training or equivalent experience. Serve Safe Certified or obtain within 90 days.
3. Strong knowledge of food preparation, cooking techniques, and kitchen safety standards.
4. Must have good computer skills and understand technical aspects of kitchen equipment.
5. Ability to multitask, stay organized, and work effectively in a fast-paced environment.
6. Excellent communication and teamwork skills.
7. Flexibility to work evenings, weekends, and holidays as needed.

Performance Standards:

1. Must understand the purpose and mission of a fine arts museum and demonstrate the ability to work with various interest groups involved with the museum.
2. Maintain a high standard of quality, service, and cost control in all food services.
3. Maintains a professional, polished appearance and a positive, welcoming attitude during all shifts.
4. Maintain high standards of sanitation and cleanliness in all food preparation and service areas.
5. Possess strong skills in monitoring, time management, communication, active listening, learning, and teaching.
6. Ability to assist the Executive Chef in managing finances and resources.
7. Must be detail-oriented, demonstrate initiative and flexibility, and show strong stress tolerance and leadership skills.

Physical Demands:

1. Must be able to stand for extended periods of time, as well as walk, bend, and stoop during the shift.
2. Requires the use of working taste buds and the ability to smell, feel with fingers, and visually inspect ingredients and finished dishes (including close and distance vision).
3. Must be able to use arms, hands, and fingers with precision to reach, stir, measure, pour, cut, chop, dice, and decorate food items.
4. Requires manual dexterity and coordination for handling kitchen tools and equipment.
5. This position regularly involves long working hours, including weekends, evenings, and occasional holidays.

Work Environment:

The kitchen is a fast-paced, high-energy environment that can be loud and crowded during high volume days. Team members must be able to remain focused and efficient under pressure, especially during peak service hours.

This role requires frequent handling of sharp knives, hot surfaces, and heavy equipment, including large pots, pans, and trays. Staff must safely navigate around hot liquids, open flames, and commercial-grade appliances. Standing for extended periods, bending, lifting up to 50 pounds, and working in close quarters with others are essential aspects of the job. Additionally, floors may be wet or slippery, requiring constant awareness and adherence to safety protocols.