Junior Sous Chef (One World Observatory)

About the role

The Junior Sous Chef supports the Executive Chef and Sous Chef(s) in the day-to-day culinary operation. This frontline leadership role supports food preparation, quality standards, team supervision, and culinary execution while maintaining food safety, sanitation, and a consistent, high-quality guest experience. This position serves as a developmental leadership role for culinary professionals seeking advancement in a high-volume hospitality environment. ESSENTIAL DUTES AND RESPONSIBILITIES Support daily culinary operations across all assigned outlets, cafés, lounges, catering functions, and special events. Ensure food is prepared, presented, and served according to established recipes, specifications, portion controls, and quality standards. Conduct line checks before, during, and after service to ensure stations are stocked, organized, service-ready, and operating in accordance with established standards. Assist with production planning, food preparation, and daily prep execution to ensure operational readiness and efficient service execution. Monitor food quality, workflow efficiency, labor utilization, and team productivity throughout assigned shifts. Support the onboarding and integration of culinary team members while reinforcing operational and culinary standards. Communicate shortages, low inventory items, equipment concerns, and other operational issues to culinary leadership in a timely manner. Ensure the proper handling, labeling, dating, rotation, receiving, and storage of food products in accordance with food safety standards and FIFO practices. Maintain compliance with all company, local, state, and federal food safety, sanitation, and workplace safety requirements while ensuring kitchen equipment is operated safely and maintained in proper working order. Assist with inventory counts, inventory control procedures, and product management as assigned. Support banquet and special event execution while maintaining awareness of reservations, VIP guests, dietary restrictions, and operational priorities. Assist with menu rollouts, recipe implementation, and seasonal menu changes. Respond to operational challenges and guest concerns with professionalism and urgency. Attend and actively participate in meetings and trainings while fostering a positive, inclusive, and collaborative work environment. Act as Manager-on-Duty for assigned kitchen areas in the absence of senior culinary leadership. Perform other duties as assigned by leadership. SUPERVISORY RESPONSIBILITIES Provide day-to-day oversight of assigned culinary team members, including directing work assignments and monitoring productivity during service periods. Assist with the training, coaching, and development of culinary staff while promoting compliance with company policies, procedures, and operational standards. Escalate performance, attendance, safety, or conduct concerns to culinary leadership as appropriate. Serve as a role model for professionalism, teamwork, accountability, and guest service.