Overview

The Junior Sous Chef plays a key role in supporting kitchen leadership by ensuring smooth day-to-day operations, consistent execution, and a well-organized back-of-house environment. This position is responsible for maintaining high standards of cleanliness, food safety, and product readiness while contributing to efficient service and overall kitchen performance. The Junior Sous Chef assists with ordering, inventory control, and prep planning, and is expected to step into a leadership role when senior chefs are not present. Success in this role requires strong attention to detail, reliability, and the ability to lead by example with professionalism in a fast-paced, team-oriented kitchen. 

This role pays an hourly rate of $27.00-$32.00

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until March 27, 2026.

Responsibilities

• Properly close restaurant kitchen/venue using checklist.
• Manage cleanliness of station (ovens, fryer, burners, fridges, hood vents).
• Manage daily family meals for staff in timely manner.
• Place orders that have been agreed upon with head chef.
• Ensure consistent and successful services for 100+ guests daily.
• Successfully manage prep pars for station (avoid running out/low on product).
• Follow department of health guidelines when working.
• Be prompt and on time for work.
• Manage distribution of prep guides and waste logs.
• Manage team and dishwashers when senior chef is not within department.
• Properly manage food/inventory.
• Lead with a professional and polished approach in a busy atmosphere.

Qualifications

• Ability to interact positively with supervisors, management, co-workers to promote a team effort and maintain a positive and professional approach.
• 1-3 years of experience supervising a kitchen required.
• Ability to manage and lead services of 100+ guests daily.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Able to train and motivate team, showcase effective time management and organizational skills.
• Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness and sanitation.