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Junior Sous Chef
Junior Sous Chef Position
About the Role
Supervise and coordinate activities of cooks and kitchen workers.
- Determine how food should be presented and create decorative food displays
- Maintain proper portion control, arrangement, and garnish for presentation
- Monitor food preparation quantities
- Inform Food & Beverage service staff of menu specials and unavailable menu items
- Prepare alternative meals and substitute items as needed
- Assist cooks and kitchen staff with ongoing tasks
- Provide cooks and kitchen staff with required items and supplies
- Oversee and maintain stock levels of kitchen supplies and foods
Key Quality Assurance Responsibilities:
- Enforce consistent food quality standards; report any products not meeting specifications
- Maintain kitchen logs for food safety programs and food inventory systems
Human Resources & Team Leadership
Partnership with management to:
- Assist in hiring, training, scheduling, employee evaluations, counseling, disciplinary processes, and employee motivation
- Supports team goals to build a high-functioning culinary workforce
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Compliance & Safety Obligations
Strict adherence to:
- All company policies for kitchen safety and security (including proper reporting of accidents, injuries, or unsafe conditions)
- Maintenance of personal cleanliness standards and professional appearance
- Safeguarding proprietary information and protecting company assets
Customer Service Commitments
Ensure positive guest experiences by:
- Addressing food and service requests professionally
- Cultivating clear, respectful communication
- Building rapport with team members and fostering internal cohesion
Physical Requirements
Work Environment:
- Requires frequent standing, sitting, or walking over extended periods
Activity Level:
- Physical tasks include bending, twisting, reaching overhead, crouching, pulling, and lifting
- Move, carry, and manipulate objects up to 25 pounds without assistance
Prefered Qualifications
- Education: Diploma, Certificate or Vocational/TAFE/Skills training associated with culinary arts or hospitality
- Experience: 4–6 years of culinary work experience
- Supervisory Experience: Minimum 2 years of team leading/coordinating in a professional kitchen
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Employee Benefits
At Sheraton Hotels (solably with Marriott International), you gain membership in a global workforce with values daily demonstrated through exceptional service. Together, we redefine hospitality for individuals seeking a meaningful guest experience. Core Commitments:
- Equal opportunity employer with no discrimination policies against protected classes
- Values a versatile, multicultural workforce
- Supports staff in reaching their professional potential on a global scale
- Encourages a culture of belonging and growth opportunities
Fulfill your purpose by joining Sheraton’s community—where you belong, grow, and collaborate in a global network dedicated to ‘The World’s Gathering Place.’
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