Benefits:- Free uniforms
- Health insurance
- Training & development
- Company parties
- Competitive salary
- Dental insurance
- Employee discounts
- Free food & snacks
The Role: Junior Sous Chef | Craft, Crunch, & Chaos
We are a kitchen of two worlds. On one hand, we have a
literal cult following for our Fired Chicken. We have regulars who have
tattooed our sandwich on their bodies just to secure a Gold Member card for life. When the lunch rush hits, it’s high-octane, high-volume, and legendary.
We need a Junior Sous Chef ready to step into leadership: bridging the "crunch" of a high-volume, cult-classic line with the "craft" of farm-to-table cooking that changes with every season.
Why This Isn't Your Average Sous Chef Job
- Train with the Best: Work side-by-side with our team to master kitchen management, labor control, menu development, and high-level prep.
- Farm-to-Table & Seasonal Agility: Every three months, the game changes. You’ll lead the line through hyper-seasonal shifts, food directly from local farms to highlight peak ingredients.
- Step Into Leadership: Command the pass during high-octane lunch rushes, mentor line cooks, and build a culture of discipline, speed, and precision.
Your Daily Hustle- Team Mentorship: Training line cooks on new seasonal prep techniques, station efficiency, and proper scratch-cooking execution.
- Kitchen Operations: Assisting with inventory, ordering from farm partners, prep lists, and maintaining spotless food safety discipline.
- Quality Control: Taste-testing every component to ensure our cult-favorite items and seasonal specials hit the mark every time.
Who You Are
An Emerging Leader: You’re ready to step up from the line into management, bringing positive energy, clear communication, and leadership under fire.- A Farm-to-Table Enthusiast: You respect whole-ingredient cooking, seasonal produce changes, and teaching culinary skills to junior cooks.
- You're Disciplined: You maintain the "Scratch" Standard, taking pride in your organization, cleanliness, and the consistency of your food.
The Goods- Real Money: $25 – $30 / hour
