Junior Sous Chef

• Compensation: $55,000 - $65,000 annually
• Work-Life Balance: Monday-Friday schedule with no nights or weekends!
• Generous Benefits:

• 2 weeks of Paid Time Off
• 12 Paid Holidays Off
• Medical, Dental, and Vision Insurance
• Life Insurance
• 401k plan
• Complimentary meals during your shift

• Production & Quality Control: Prepare dishes according to recipes and standards. Monitor all kitchen stations for presentation and quality.
• Team Leadership: Manage, mentor, and train staff. Assist with performance feedback, corrective actions, and team building.
• Operational Communication: Coordinate effectively with management to ensure smooth operations, attending regular internal and client meetings to discuss menus, food quality, and operations.
• Inventory & Ordering: Maintain inventory, oversee orders, and ensure proper storage and rotation of products.
• Training & Compliance: Lead ongoing staff training in HACCP, Food Safety, and Health & Safety protocols.
• Guest & Client Satisfaction: Ensure café meets high standards in quality, cleanliness, and service to maximize guest satisfaction.
• Administrative Duties: Provide daily summary reports to management, handle team scheduling, and report any operational issues.
• Continuous Improvement: Actively improve service flow, checklist accuracy, and café operation standards.

• Strong leadership and team management skills, culinary expertise, and bilingual (Spanish preferred)
• Proficiency in high-volume cooking, safety and sanitation, and food handling
• Excellent communication, organizational, and multi-tasking abilities, with a focus on time management

• Culinary degree preferred
• 3-5 years of experience in a high-volume kitchen
• Current Food Handlers Card
• Maintain a clean and professional appearance

• Standing for up to 8 hours, lifting, bending, and maneuvering within a fast-paced kitchen
• Exposure to noise, various temperatures, and occasional steam, smoke, and cleaning agents

Tres LA Group