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.
JOB REQUIREMENTS:
- 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
