Jr. Sous Chef (Hourly) at Acme Hospitality

Santa Barbara, California, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jan, 26

Salary

0.0

Posted On

08 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Team Leadership, Communication, Organization, Time Management, Food Safety, Creativity, Attention to Detail, Problem Solving, Multitasking, Mentoring, Collaboration, Adaptability, Customer Service, Inventory Management, Cooking Techniques

Industry

Hospitality

Description

Description 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. Mission & Core Values: Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success. Position Summary: 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. ALL POSITIONS GREET ALL YOU MEET Say hello to everyone you see and make eye contact. Remember the guest or team member’s names and use them often. SELL THE PROPERTY Sell the services and facilities of the property first. Help the company obtain new customers and retain current customers. Memorize basic property information; be able to give accurate directions. Thank our guests for their business AND invite them to return. TAKE PERSONAL RESPONSIBILITY FOR GUEST SATISFACTION Listen and respond with empathy to guest or team member inquiries and stay with the individual until he/she is satisfied. If a guest or team member asks for directions, do not point – escort the guest or team member to the destination. Never say, “NO”, ask for assistance. PROMOTE SAFETY AND SECURITY Know your property’s emergency procedures. Protect the company’s property against damage or loss. Report any unsafe working condition. PRACTICE CONTINUOUS IMPROVEMENT First, master the basics. Look for ways to do your work better, faster and smarter. Share those ideas. Be part of the solution; always accompany criticisms with suggestions for improvement. Keep an open mind; be “flexible” to do new things and old things in new ways. PROJECT A POSITIVE, PROFESSIONAL IMAGE Follow the company appearance standards at all times. Keep your work area clean and professional. Never discuss internal business in front of guests. TAKE PRIDE IN ACME HOSPITALITY If you see something on the floor, pick it up. Show proper care for tools, equipment and facilities. Speak positively about the company and your co-workers. Systems you need to know: CTUIT, Dropbox, Google Drive, Focus POS, AlphaStaff, TripleSeat, Excel, Word, InDesign The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree with this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment. Physical Requirements: Standing - Constant Walking - Constant Sitting - Frequent Climbing - OCCASIONAL Crawling - N/A Kneeling - FREQUENT OCCASIONAL Bending - OCCASIONAL FREQUENT Reaching above Shoulder - CONSTANT FREQUENT Lifting: 10 lbs. - CONSTANT 11 - 20 lbs. - CONSTANT 21 - 50 lbs. - FREQUENT 50 - 100 lbs. - OCCASIONAL FREQUENT Carrying: 10 lbs. - CONSTANT 11 - 20 lbs. - CONSTANT FREQUENT 21 - 50 lbs. - OCCASIONAL FREQUENT 51 - 100 lbs. - OCCASIONAL Pushing - CONSTANT Pulling - CONSTANT Manual Dexterity - CONSTANT Bi-Manual Dexterity - CONSTANT Fine Motor Skills - CONSTANT Gross Motor - CONSTANT Eye/Hand Coordination - CONSTANT Near Vision - CONSTANT Far Vision - CONSTANT Color Recognition - CONSTANT Hearing - CONSTANT Other - ENVIRONMENTAL FACTORS Working Outside YES Working Inside YES Working alone YES Working closely with others YES Excessive cold/heat YES Excessive humidity/dampness YES Noise/Vibrations YES Working above ground YES Working below ground NO Working with chemicals/solvents/detergents/cleaners YES Working on uneven surfaces NO Operating moving equipment or vehicles NO Working around machinery or moving equipment YES Climbing on scaffolds or ladders YES Working under hazardous conditions NO

Responsibilities

The Jr. Sous Chef supports the Executive Chef and Sous Chef in kitchen operations, ensuring food quality and teamwork. This role involves preparing menu items, maintaining kitchen organization, and assisting in training kitchen staff.