Junior Sous Chef

Junior Sous Chef or Chef De Partie is welcomed to apply for this role. Will also act as the Assistant Team Leader is a frontline leadership position that bridges the gap between production operators and the Team Leader. This hands-on role supports daily line operations by guiding team members, ensuring adherence to procedures, and maintaining workflow in a fast-paced, refrigerated environment where product shelf-life is measured in days.

Core Responsibilities

1. Production Line Support & Supervision

. Act as working lead, performing production tasks while simultaneously overseeing line operations
. Fill in for absent operators in any position on the line to maintain production flow
. Monitor line pace and help team members meet hourly production targets
. Communicate daily production goals to operators and track progress
. Assist with line setup and changeovers between different meal products
. Manage break relief to ensure continuous line operation
. Escalate production issues to Team Leader when beyond immediate resolution

2. Quality & Food Safety Compliance

. Model and enforce GMPs (Good Manufacturing Practices) through personal example:
. Demonstrate proper handwashing and glove changing procedures
. Ensure correct hair/beard net and uniform wear
. Monitor jewelry and nail policy compliance

. Perform routine quality checks every hour:

. Check portion and assembly accuracy
. Verify package seals and coding
. Monitor product temperatures at critical points
. Conduct visual inspections for foreign material
. Document quality data accurately on production records
. Initiate immediate corrective actions for minor quality deviations:
. Remove under/overweight packages
. Adjust equipment settings
. Retrain operators on the spot
. Place non-conforming product on hold and notify Team Leader

3. Safety & Sanitation

. Promote safety awareness during daily operations
. Demonstrate proper safety procedures for equipment and tasks
. Report safety hazards immediately to Team Leader
. Ensure proper sanitation during and between production runs:
. Verify allergen cleaning between product changes
. Maintain clean workstations throughout shift
. Ensure proper chemical usage and storage
. Conduct pre-operational inspections of equipment and work areas
. Monitor team for proper ergonomics and cold stress in 40F environment

4. Training & Team Support

. Train new operators on specific station procedures:
. Assemble techniques for fresh ingredients
. Equipment operation basics
. Quality standards for chilled meals
. Safety protocols for refrigerated work
. Provide ongoing coaching to operators on technique and efficiency
. Answer operator questions regarding procedures and standards
. Support cross-training efforts by demonstrating multiple positions
. Foster teamwork and positive communication on the line
. Report training needs and performance issues to Team Leader

5. Operational Tasks & Documentation

. Batch production records
. Material usage logs
. Equipment monitoring sheets
. Waste tracking documentation
. Monitor raw material usage and notify Team Leader of shortages
. Assist with inventory counts of WIP (work-in-progress)
. Help maintain 5S standards in work area:
. Organization of tools and supplies
. Cleanliness of equipment and surfaces
. Proper labelling of materials
. Record downtime reasons and production delays

Technical Skills & Knowledge

Fresh-Chill Specific Competencies

. Working knowledge of cook-chill process flow from prep to packaging
. Understanding of temperature control requirements for chilled meals
. Ability to operate multiple pieces of line equipment:
. Portioning scales and fillers
. Conveyor systems
. Tray sealers or MAP equipment
. Basic troubleshooting for minor jams or issues
. Knowledge of allergen control procedures and segregation requirements
. Understanding of shelf-life implications of time/temperature deviations

Core Skills

. Ability to work effectively in cold, damp environments
. Good communication skills in primary plant language
. Basic math skills for calculations and measurements
. Attention to detail for quality inspections
. Time management to maintain line pace
. Problem-solving for minor operational issues
. Reliability and consistent attendance