Junior Sous Chef

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

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