Description
The Junior Sous Chef supports the Head Chef in operating a modern corporate catering concept, coordinating cook-to-order and lunch-service kitchen operations, leading and developing the kitchen team, contributing to menu and recipe development, and maintaining quality, hygiene, and HACCP standards. The role requires chef or cook training, several years of professional experience, and experience in fine dining, hospitality, or high-quality corporate catering. It offers daytime Monday-to-Friday work, above-average compensation for a junior-level position, a development path toward Sous Chef, and company benefits including a pension scheme, bike leasing, corporate discounts, and a shuttle service.
