Job Description

JUNIOR SOUS CHEF

The Junior Sous Chef is a vital part of our culinary team at Farmers Restaurant Group. This role supports the Executive Chef and culinary team in the daily execution of kitchen operations. This position plays a key role in ensuring food quality, consistency, and timely execution across all meal periods. They are also responsible for upholding and maintaining the health, safety, and sanitation standards in the kitchen.

Salary Range: $75k - $85k

WHAT OUR JUNIOR SOUS CHEF DOES:

• Support the Executive Chef and Sous Chef in daily kitchen operations and restaurant service execution
• Lead and help direct, and support line cooks and kitchen staff as assigned
• Maintain high standards of food quality, consistency, and presentation
• Learn and apply high-volume food production techniques and service timing across all meal periods
• Model and support kitchen employees in understanding and adhering to sanitation, safety, and food allergy guidelines including special orders and dietary restrictions
• Assist with inventory management, ordering, receiving, and proper storage as needed
• Contribute to accurate recipe execution, workflow improvements, and operational efficiency, work toward proficiency in all stations within the kitchen
• Meet regularly with the Executive Chef and Sous Chef to coordinate production standards and service goals; develop leadership, communication, and kitchen management skills under their guidance
• Support portion control, waste reduction, and basic menu costing practices
• Communicate clearly and effectively with culinary, front-of-house, and operations teams
• Work efficiently in a fast-paced, high-volume restaurant environment across multiple service periods
• Maintain a professional attitude, strong work ethic, and positive team presence
• Demonstrate a commitment to learning, growth, and progression toward a Sous Chef role
• Assign production duties to kitchen staff and assist with expediting food orders from kitchen stations to the dining room as needed
• Support a culture of hospitality, help build the FRG brand, and contribute to operating a profitable restaurant
• All other duties as assigned

WHAT YOU NEED TO BE A JUNIOR SOUS CHEF:

• Previous progressive experience working in a professional kitchen or high-volume restaurant environment; one to two years preferred
• Strong foundational cooking skills with the ability to follow recipes and standards consistently
• Passion for hospitality and love for all things food and beverage; interest in leadership development and growing into a Sous Chef role
• Caring, self-motivated, and able to take direction, learn quickly, and apply feedback; exhibits an aptitude for coaching and driving excellence
• Strong organizational and time management skills
• Knowledge of food safety, sanitation, and HACCP standards
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Ability to speak Spanish preferred, but not required
• Able to read and follow a recipe
• Ability to scale recipes and manage production timelines
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
• Strong organizational, communication and interpersonal skills
• Attention to detail, problem solver, team player
• Capable of identifying problems and determining accurate solutions on each shift; familiarity with restaurant systems and willingness to learn new platforms

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