Junior Sous Chef (Outram)

SUMMARY

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES

Culinary Support & Leadership

- Provide guidance and support to Junior chefs, helping develop their skills

- Step in to supervise the kitchen team in the absence of senior chefs when required

- Assist the Sous Chef and Head Chef with planning and preparing food items for service

- Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

- Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

- Contribute ideas for specials and seasonal menu updates

- Help assemble and plate dishes with consistency in taste, texture, and presentation

- Assist with menu preparation for special events, private functions, and catering orders as needed

- Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

- Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

- Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

- Support day-to-day kitchen operations, ensuring smooth service flow and station organization

- Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

- Assist with any other tasks needed to support the kitchen operations

- Work collaboratively with the kitchen team to ensure smooth and efficient service

- Communicate effectively with junior chefs and sous chefs, guiding their development

This position is located at our Outram location.

- Minimum 5 years of related experience with WSQ Food Hygiene Certificate

- Experience as a strong Chef de Partie or Junior Sous Chef

- Strong knife skills and fundamental cooking techniques

- Able to work in a fast-paced environment and handle peak hours calmly

- Responsible, punctual, and a good team player with a positive attitude