Jr. Sous Chef (Hourly)

Jr. Sous Chef (Hourly) at Acme Hospitality Who We Are: Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources. Description The Jr. Sous Chef supports the Executive Chef and Sous Chef in all aspects of kitchen operations, ensuring food quality, consistency, and teamwork are maintained at the highest level. This role is designed for a developing culinary professional eager to grow in leadership and technical skills while upholding Acme’s commitment to excellence, professionalism, and hospitality. The Jr. Sous Chef helps lead the kitchen team by example, maintaining a positive and respectful work environment, fostering learning, and contributing to a culture of collaboration and pride in craft. Acme Management Team Member Qualities A strong and committed work ethic with an ever-present enthusiasm. A passion for work and knowledge of food and beverage. Someone who can lead and takes pride in teaching others Someone who is honest and has integrity Ability to multitask under pressure with a smile A true team player, proactive and always going above and beyond An eye for detail, cleanliness and organization Someone who is humble and always willing to learn and get better Someone who has the ability to make appropriate decisions in adverse situations Ability to question, bring ideas to the table, and desire to make changes to be the best we can be Culinary Excellence Prepare, cook, and assist in the execution of all menu items to Acme standards of flavor, presentation, and consistency. Support daily service by working all BOH stations as needed. Maintain and follow all core recipes and portion standards. Participate in tastings to ensure consistent seasoning, flavor balance, and presentation. Assist in creating and testing specials or seasonal menu items under the guidance of the Chef team. Kitchen Operations Support the Sous Chef and Executive Chef in organizing daily prep lists, ensuring readiness for service. Help maintain a clean, organized, and compliant kitchen environment. Ensure proper food storage, labeling, rotation, and temperature control in accordance with health department standards. Assist with receiving and inspecting deliveries to ensure product quality and accuracy. Support inventory management, waste control, and prep sheet organization. Team Leadership & Training Serve as a role model for professionalism, teamwork, and hospitality. Assist in training and mentoring cooks and dish team members on recipes, safety, sanitation, and station setup. Support the Chef team in maintaining open communication and a positive kitchen culture. Participate in daily pre-shifts and team meetings to review specials, prep needs, and service goals. Administrative & Financial Support Assist in monitoring food costs through portion control and waste management. Help track prep and par levels to support accurate ordering and efficient operations. Learn and utilize kitchen systems such as Ctuit for communication and reporting. Participate in kitchen meetings and provide feedback on operations and processes. Guest & Brand Experience Take pride in every plate served—ensuring presentation, temperature, and timing align with Acme standards. Support collaboration between BOH and FOH teams to ensure smooth service and exceptional guest experiences. Represent the Acme brand with professionalism and enthusiasm during service and special events. Qualifications 2–3 years of professional kitchen experience in a high-quality, full-service restaurant. Strong understanding of basic cooking techniques, knife skills, and kitchen safety. Eagerness to learn leadership, management, and administrative skills. Ability to work calmly and efficiently under pressure. Positive attitude, strong communication skills, and a collaborative spirit. Current ServSafe food handler certification required. Growth & Development This is an entry-level management role designed to develop into a Sous Chef position. The Jr. Sous Chef will work closely with the Executive Chef and Sous Chef to gain hands-on experience in leadership, operations, financials, and menu development, while learning the Acme approach to hospitality and culinary excellence. Requirements Travel Requirements: None Job Status: Non-Exempt Important Notice: This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks. Physical & Environmental Requirements: See description for details on standing, walking, lifting, carrying, pushing/pulling, vision, hearing, and environmental factors. Salary: $23-$24/hour

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