Junior Sous Chef

We are looking to fill the position of Jr. Sous Chef for an intimate California Bistro and Deli in Echo Park opening late Summer '25.

A 30-40 seat California take on the “deli and market by day, bistro by night” restaurants of Rome and Paris, Henrietta is a true neighborhood restaurant. The Jr. Sous will work alongside the Head Chef to run all aspects of the BOH for both lunch and dinner service while creating a warm, positive and welcoming environment for staff and guests alike. This is a cooking position. The Jr. Sous will be asked to work the line and manage BOH staff. The Jr. Sous will be asked to work both days and evenings.

JR Sous duties include but are not limited to : Cooking, menu development, training, managing BOH staff; implementing service standards and building a team around our guiding principles and fostering a community with our staff and guests.

This job is perfect for a creative, organized, dedicated person looking to help build a team and culture from the start. We’re looking for someone who loves food, loves service and cares deeply about the guest experience. We would love to find someone who shares our values and is looking to grow with a dedicated team of restaurant professionals.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following :

• Oversees kitchen crews to ensure quality standards are met.  Ensures guest service is of consistently high quality.
• Anticipates needs and kitchen emergencies. Puts plans into action to avoid interruption of the guest experience.
• Takes direction from head chef regarding adjustments in daily operations.
• Takes the opportunity to identify what we can do better as a kitchen, discussing with managers, and putting those plans into action.
• Participates in catering and assisting Head Chef with menus, guest requests, parties, and events.
• Participates in menu costing items when needed and ensures we watch food costs to meet goals.
• Helps with purchasing all back of house supplies and oversees use to ensure minimum waste.
• Supervises staff in terms of guest service, cleaning, and repairs to restaurant and grounds.
• Guides, teaches and motivates staff to follow recipes. Encourages healthy communication throughout team, follows guidelines set by management, and always makes prep, pastry, and main line seem as one team, always.
• Promotes cooperative effort, a team spirit, and good morale among employees. Always leads by example.
• Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed.  Reports directly to managers regarding guest communication.
• Has strong communication with other BOH and FOH managers to communicate any issues, concerns, or ideas.
• All duties and functions of line cooks including prep, cooking during service, cleaning etc.
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary, because of an unexpected absence or extra volume.
• Has a strong understanding of company background and the philosophy.
• Performs other work-related duties as assigned.
• Maintains composure under pressure.

Compensation