Junior Sous Chef

Job Title: Junior Sous Chef

Overview:

As the Junior Sous Chef, you’ll support our Sous Chef in overseeing daily our Corporate Dining Café operations, from managing staff to ensuring exceptional food quality. You’ll supervise Line Cooks, Prep Cooks, FOH Attendants, and DMOs, helping maintain top standards in food safety, production, and quality.

What We Offer:

• Compensation: $55,000 - $65,000 annually
• Work-Life Balance: Monday-Friday schedule with no nights or weekends!
• Generous Benefits:
  • 2 weeks of Paid Time Off
  • 12 Paid Holidays Off
  • Medical, Dental, and Vision Insurance
  • Life Insurance
  • 401k plan
  • Complimentary meals during your shift

Key Responsibilities:

• Production & Quality Control: Prepare dishes according to recipes and standards. Monitor all kitchen stations for presentation and quality.
• Team Leadership: Manage, mentor, and train staff. Assist with performance feedback, corrective actions, and team building.
• Operational Communication: Coordinate effectively with management to ensure smooth operations, attending regular internal and client meetings to discuss menus, food quality, and operations.
• Inventory & Ordering: Maintain inventory, oversee orders, and ensure proper storage and rotation of products.
• Training & Compliance: Lead ongoing staff training in HACCP, Food Safety, and Health & Safety protocols.
• Guest & Client Satisfaction: Ensure café meets high standards in quality, cleanliness, and service to maximize guest satisfaction.
• Administrative Duties: Provide daily summary reports to management, handle team scheduling, and report any operational issues.
• Continuous Improvement: Actively improve service flow, checklist accuracy, and café operation standards.

Knowledge & Skills:

• Strong leadership and team management skills, culinary expertise, and bilingual (Spanish preferred)
• Proficiency in high-volume cooking, safety and sanitation, and food handling
• Excellent communication, organizational, and multi-tasking abilities, with a focus on time management

Experience & Requirements:

• Culinary degree preferred 
• 3-5 years of experience in a high-volume kitchen
• Current Food Handlers Card 
• Maintain a clean and professional appearance

Physical Demands & Environment:

• Standing for up to 8 hours, lifting, bending, and maneuvering within a fast-paced kitchen
• Exposure to noise, various temperatures, and occasional steam, smoke, and cleaning agents

Join Us:
If you’re an experienced chef ready to lead and inspire, we want to hear from you!