Junior Sous Chef

Temps plein

The Junior Sous Chef supports the kitchen team and management on the daily operations of the Café Mulberry kitchen. This role serves as a bridge between line cooks and management—helping maintain quality, consistency, and organization while continuing to develop leadership skills. The Junior Sous Chef assists with prep leadership, recipe execution, cleanliness standards, and ensures the Café’s elevated, European-inspired culinary identity is upheld through every service.

This is a growth-focused position for a cook ready to step into more responsibility in a refined, high-volume environment.

Key Responsibilities

Kitchen Operations & Execution

Support the kitchen team with daily prep (MEP) organization and ensure all sections meet standards before service.

Maintain high-quality food execution, presentation, and consistency across all dishes.

Oversees the station during service and lead it confidently with the team

Help monitor food freshness, rotation, and storage according to Café Mulberry standards.

Communicate MEP updates, 86’d items, and prep notes to BOH and FOH teams.

Team Support & Leadership Development

Act as a resource to line cooks—answer questions, assist with techniques, reinforce standards.

Lead by example with punctuality, cleanliness, and professionalism.

Support training of new cooks on recipes, prep methods, and kitchen systems.

Help maintain a positive, solutions-oriented kitchen culture.

Inventory & Ordering Assistance

Assist with receiving, labeling, and storing all deliveries.

Support weekly inventory counts and communicate shortages or needs to the FOH management.

Help track product usage and minimize waste.

Menu & Recipe Execution

Ensure all recipes are followed accurately and consistently.

Provide feedback to management and ownership about prep levels and recipe adjustments.

Assist with testing new dishes when applicable.

Cleanliness & Safety

Maintain a clean, organized workstation at all times.

Uphold DOH, safety, and hygiene standards across the kitchen.

Assist in ensuring all equipment is cleaned, maintained, and in working order.

Qualifications

2+ years of line cook experience in a high-quality or high-volume kitchen with the ability to manage and collaborate with a small kitchen team 

Strong foundation in cooking techniques and kitchen organization.

Ability to work cleanly, efficiently, and with urgency

Ability to place orders, manage food cost and manage a boh schedules 

Eagerness to learn, take direction, and grow into future leadership roles.

Strong communication skills and a collaborative mindset.

*We value diversity and believe that it enhances our ability to serve our customers and create a vibrant and inclusive workplace. We actively seek to recruit, develop, and retain a diverse workplace, and we strive to ensure individuals are given equal opportunities for employment and advancement based on their skills, qualifications, and abilities*.