Job Overview

The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing kitchen operations, maintaining food quality and consistency, and supporting the culinary team. This role is ideal for a driven cook ready to take the next step into management and leadership.

Key Responsibilities

• Assist with daily kitchen operations and service execution

• Support supervision and training of line cooks and prep staff

• Ensure food quality, presentation, and consistency meet standards

• Help with prep lists, ordering, inventory, and waste control

• Maintain cleanliness and organization of kitchen and storage areas

• Follow all food safety, sanitation, and health regulations

• Step in to lead shifts as needed in the absence of senior chefs

•  Ensure that the kitchen operates in a timely way 

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Maintain a positive and professional approach with coworkers and customers

Qualifications

• 1–3 years of professional, high-volume kitchen experience (lead line cook experience preferred)

• Culinary school training a plus, but not required

• Strong work ethic, attention to detail, and ability to multitask

• Leadership mindset with a willingness to learn and grow

• Ability to work nights, weekends, and holidays

• Passion for food, technique, and team collaboration

• Accuracy and speed in handling emergency situations and providing solutions

• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

•  Understanding of various cooking methods, ingredients, equipment and procedures

Benefits Offered

•            Employer Paid Health Insurance: Low-Deductible PPO Plans
•            Dental, Life & Vision Insurance  
•            Generous Employee + Guest Discounts at all Restaurant Locations  
•            Paid Vacation/Sick Time   

Job Overview

The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing kitchen operations, maintaining food quality and consistency, and supporting the culinary team. This role is ideal for a driven cook ready to take the next step into management and leadership.

Key Responsibilities

• Assist with daily kitchen operations and service execution

• Support supervision and training of line cooks and prep staff

• Ensure food quality, presentation, and consistency meet standards

• Help with prep lists, ordering, inventory, and waste control

• Maintain cleanliness and organization of kitchen and storage areas

• Follow all food safety, sanitation, and health regulations

• Step in to lead shifts as needed in the absence of senior chefs

•  Ensure that the kitchen operates in a timely way 

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Maintain a positive and professional approach with coworkers and customers

Qualifications

• 1–3 years of professional, high-volume kitchen experience (lead line cook experience preferred)

• Culinary school training a plus, but not required

• Strong work ethic, attention to detail, and ability to multitask

• Leadership mindset with a willingness to learn and grow

• Ability to work nights, weekends, and holidays

• Passion for food, technique, and team collaboration

• Accuracy and speed in handling emergency situations and providing solutions

• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

•  Understanding of various cooking methods, ingredients, equipment and procedures

Benefits Offered

•            Employer Paid Health Insurance: Low-Deductible PPO Plans
•            Dental, Life & Vision Insurance  
•            Generous Employee + Guest Discounts at all Restaurant Locations  
•            Paid Vacation/Sick Time