Junior Sous Chef - Butchery

About the role

The Junior Sous Chef – Butchery supports the kitchen team by preparing and cooking a variety of dishes while maintaining high standards of quality, safety, and presentation. This entry‑level position is ideal for candidates with at least one year of kitchen experience who are eager to develop their culinary skills in a fast‑paced hospitality environment.

Key responsibilities

• Prepare ingredients, portion, chop, wash, peel, weigh, measure and mix according to recipes and quality standards.
• Operate ovens, stoves, grills, microwaves, fryers and other kitchen equipment safely.
• Cook and test foods to ensure proper doneness and monitor food quality throughout preparation.
• Set up and break down work stations, serve food in correct portions, and maintain a clean, disinfected kitchen area.
• Check appliance and food temperatures, follow safety policies, and report any hazards or maintenance needs.

Required profile

• High school diploma or G.E.D. equivalent.
• At least 1 year of related kitchen or butchery experience.
• No supervisory experience required.

Required skills

• Food preparation techniques.
• Kitchen equipment operation (ovens, grills, fryers, etc.).
• Food safety and temperature control compliance.