Junior Sous Chef (Outram)

About the role

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.

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

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