BOKA Restaurant Group
Overview
Junior Sous Chef
–
BOKA Restaurant Group
– Brooklyn, NY We’re seeking a dynamic Junior Sous Chef to join our creative kitchen team. The ideal candidate is passionate about quality, efficient, and collaborative. This role offers a hands‑on experience with a supportive executive chef, opportunities for growth, and a competitive compensation package. Responsibilities
Oversee prep and cooking on all stations, assisting line cooks as needed Ensure that all procedures and recipes are properly executed and maintain high standards of presentation Assist with inventory management to keep food costs low and schedule staff efficiently Manage line cooks and prep teams, including training, coaching, and occasional discipline Assist in ordering products based on par systems and continuously monitor inventory to reduce waste Support management with recruiting, hiring, scheduling, reviewing, and terminating staff Fill in for hourly employees when necessary to minimize labor costs and maintain open communication with upper management Develop unique and visually appealing plating designs for new dishes and create new menu items when requested seasonally Maintain open lines of communication with all management and participate in manager meetings to address issues as they arise Oversee quality control of all food production and execution, ensuring compliance with health and safety standards Daily follow‑through of BOH systems – consistently apply all BOH processes to the specification of the Executive Chef Report directly to the Chef de Cuisine Qualifications
1–3 years’ experience in a comparable sous chef role or kitchen line station A genuine hospitable attitude and care for each guest’s experience Must have day/night/weekend availability Physical Requirements
Ability to lift 10–20 lbs when necessary Stand and walk for the entirety of an eight‑hour shift, including moving safely through all areas of the restaurant Compensation
Base pay range: $67,000 – $70,000 per year. Benefits & Perks
Health, dental, and voluntary benefits after 90 days, 401(k) program, commuter benefits, career mentorship and growth potential, dining incentives across 20+ establishments, and an employer‑sponsored mental health resource program. Application
We’re looking for a dedicated, team‑player, passionate, and experienced individual. If you meet the qualifications and want to contribute to our hard‑working and fun team, please submit your resume and a cover letter detailing why you would be a great addition to our kitchen.
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Junior Sous Chef
–
BOKA Restaurant Group
– Brooklyn, NY We’re seeking a dynamic Junior Sous Chef to join our creative kitchen team. The ideal candidate is passionate about quality, efficient, and collaborative. This role offers a hands‑on experience with a supportive executive chef, opportunities for growth, and a competitive compensation package. Responsibilities
Oversee prep and cooking on all stations, assisting line cooks as needed Ensure that all procedures and recipes are properly executed and maintain high standards of presentation Assist with inventory management to keep food costs low and schedule staff efficiently Manage line cooks and prep teams, including training, coaching, and occasional discipline Assist in ordering products based on par systems and continuously monitor inventory to reduce waste Support management with recruiting, hiring, scheduling, reviewing, and terminating staff Fill in for hourly employees when necessary to minimize labor costs and maintain open communication with upper management Develop unique and visually appealing plating designs for new dishes and create new menu items when requested seasonally Maintain open lines of communication with all management and participate in manager meetings to address issues as they arise Oversee quality control of all food production and execution, ensuring compliance with health and safety standards Daily follow‑through of BOH systems – consistently apply all BOH processes to the specification of the Executive Chef Report directly to the Chef de Cuisine Qualifications
1–3 years’ experience in a comparable sous chef role or kitchen line station A genuine hospitable attitude and care for each guest’s experience Must have day/night/weekend availability Physical Requirements
Ability to lift 10–20 lbs when necessary Stand and walk for the entirety of an eight‑hour shift, including moving safely through all areas of the restaurant Compensation
Base pay range: $67,000 – $70,000 per year. Benefits & Perks
Health, dental, and voluntary benefits after 90 days, 401(k) program, commuter benefits, career mentorship and growth potential, dining incentives across 20+ establishments, and an employer‑sponsored mental health resource program. Application
We’re looking for a dedicated, team‑player, passionate, and experienced individual. If you meet the qualifications and want to contribute to our hard‑working and fun team, please submit your resume and a cover letter detailing why you would be a great addition to our kitchen.
#J-18808-Ljbffr