Junior Sous Chef

The Role

The Junior Sous Chef supports the Sous Chef and Executive Chef in daily kitchen operations, ensuring high standards of food preparation, quality, and presentation. This role helps lead the culinary team, oversees specific kitchen stations, and maintains cleanliness, safety, and efficiency. The Junior Sous Chef is a hands-on leader who contributes to menu execution, staff training, and fostering a positive, collaborative kitchen environment.

Main Duties

• Assist the Sous Chefs with daily kitchen operations.
• Supervise and support line cooks and kitchen staff during prep and service.
• Ensure consistency and quality of food preparation and presentation.
• Maintain food safety and hygiene standards in compliance with health regulations.
• Provide leadership and training to junior team members.
• Step in and lead the kitchen in the absence of senior chefs.
• Maintain a clean, organized, and efficient kitchen environment at all times.
• Work the lines in the different outlets

Requirements

• A minimum of 3+ years of experience in a fast paced and professional environment
• Previous experience working as a Line Cook or Lead Line Cook with a food forward and high-volume restaurant
• Proven success of “champion of the culture,” facilitating excellent communication and engagement
• Team focused with an understanding of the bigger picture and how you can contribute
• Able to effectively manage different stakeholders and be persuasive

Work Perks

• Medical, Dental, Vision, Company Paid Life, Short Term Disability, Long Term Disability Insurance, 3% match in 401k
• Referral bonus + competitive compensation
• Career development and career training
• Flexible work schedules
• Discounted family rates
• Family meals
• Two weeks’ vacation, 9 days PTO, 10 Holidays