Junior Sous Chef - Franchise

Serve as the third-in-command in the kitchen, supporting the smooth and efficient operation of the culinary team. Overseeing all aspects of food production and service, assisting in maintaining high standards of quality, consistency, and safety. You’ll collaborate closely with the Sous Chef and Executive Chef to ensure proper preparation techniques and appropriate quantities are met for daily service and special functions. Your role is key in fostering a positive team environment and driving culinary excellence. Experience: 5+ years in the culinary industry, including at least 2 years as a Chef de Partie (CDP), with experience in fine dining, banquets, and buffet service. Formal culinary education is an asset; Red Seal or international equivalent certification highly regarded. Food Safe Level 1 certification required; First Aid certification is an asset. Skills: Strong expertise in meat and fish butchery, inventory control, ordering, food costing, and pricing strategies. Proficient in computer use for daily operations, with excellent administrative and organizational abilities. Knowledge of performance management and progressive discipline practices. Creativity & Passion: Passionate about culinary arts with a creative approach to food preparation and a willingness to learn and adapt new techniques and styles. Professionalism: Reliable and personable, with the ability to multitask and stay composed under pressure in a fast-paced environment. Excellent verbal and written communication skills, with flexibility to work shifts, weekends, and holidays. Supervise and support kitchen staff, assisting in the management of the kitchen team during all shifts. Assume responsibility for the kitchen in the absence of the Executive Chef and Sous Chef. Assist in the development, execution, and refinement of menus, specials, and recipes, ensuring high standards for cooking methods, portion control, and presentation. Oversee daily preparation of soups, sauces, and specials, maintaining consistency and quality as per standardized recipes. Monitor and ensure the daily cleaning, organization, and proper rotation of stock in service coolers and storage areas. Help coordinate timely execution of all food production, including banquet and buffet functions. Support the Executive Chef in menu planning, sales improvement ideas, and creating daily or weekly specials that enhance the guest experience. Participate in the training and professional development of kitchen staff, fostering a positive learning environment. Maintain food quality, cost control, eye appeal, flavor, and safety standards. Assist with staffing management to maximize productivity and maintain high kitchen standards. Expedite food orders efficiently during peak service hours to ensure timely service. Address guest complaints promptly, reporting to and supporting the Executive Chef in resolution. Check mise en place and inspect food items before service to ensure compliance with quality and presentation standards. Assist in food procurement, delivery management, storage practices, and prepare requisitions as needed. Follow all company policies, procedures, and health and safety legislation. Including upholding the company grooming and hygiene standards for all kitchen staff. Perform other job-related duties as assigned by supervisors. Participate in Hilton’s Team Member Travel Program.