O.C. Tanner is the global leader in software and services that improve workplace culture through meaningful employee experiences. Our Culture Cloud is a suite of apps designed to enhance the employee experience with strategic recognition, service awards, wellbeing, leadership, and events that help people thrive at work. Our Culture by Design approach provides expert services to organizations looking to create great workplaces.

Our global team of 1,500 people hail from 58 countries and speak 62 languages. As programmers, researchers, designers, client professionals and craftspeople we create the tech, tools and awards that connect employees to purpose at thousands of companies. Join us as we help people all over the world thrive at work.

Our Company

O.C. Tanner develops software and services that improve workplace culture through employee recognition and other experiences that connect people to purpose, accomplishment, and each other. We are a global company, headquartered in Salt Lake City, and we take pride in walking the walk of our company's purpose: We help people thrive at work.

Junior Sous Chef

The Junior Sous Chef plays a key leadership role in daily kitchen operations, supporting the Senior Sous Chef and Executive Chef in maintaining exceptional food quality, cleanliness, organization, and team performance. This position requires strong leadership, attention to detail, and a hands-on approach to culinary execution.

Position Overview

The Junior Sous Chef is responsible for supervising kitchen staff, ensuring food safety standards, maintaining organization, minimizing waste, and actively leading menu execution. This role supports both opening and closing operations while fostering a positive, professional kitchen culture.

Opening Responsibilities (Daily – 6:00 a.m. Start)

• Arrive promptly at 6:00 a.m. prepared to lead the opening shift.

• Ensure all stations are properly set up with sanitized buckets and necessary supplies.

• Participate in and contribute to the morning team huddle.

• Assist with receiving deliveries:

  • Verify product quality and quantity

  • Rotate inventory (FIFO)

  • Note pricing discrepancies and out-of-stock items

  • Properly store all products

• Review the cleaning schedule with the team; emphasize maintaining a clean and organized kitchen throughout the shift.

• Collaborate with the Senior Sous Chef to review daily assignments and production goals.

• Actively lead and supervise menu execution with a clear, direct, and supportive management style.

• Ensure team members take scheduled breaks and meal periods.

• Maintain organized, properly labeled, and date-marked food storage areas.

• Enforce and model safe food handling and sanitation practices.

• Maximize food utilization by monitoring inventory levels and use-by dates; actively work to reduce waste.

• Contribute ideas and feedback toward menu development and improvement.

• Lead by example with professionalism, accountability, and a positive attitude.

Closing Responsibilities (Daily - Shift Ends 2:30 p.m.)

• Inspect walk-in coolers and storage areas for cleanliness and organization; delegate cleaning tasks as needed (mopping, wiping, organizing).

• Ensure all stations are thoroughly cleaned and reset for the next shift.

• Confirm all food products are properly wrapped, sealed, labeled, and dated.

• Create an accurate and detailed prep list for the following morning.

• Assign prep tasks to specific team members and review assignments with the Chef before concluding the shift.

Key Qualifications & Skills

• Strong leadership and communication skills

• Working knowledge of food safety and sanitation standards

• Ability to manage time, prioritize tasks, and delegate effectively

• Commitment to cleanliness, organization, and quality control

• Team-oriented mindset with a proactive, hands-on approach

• Culinary school a plus