Ancora Mission Statement
“Our mission is to build welcoming & inclusive cafes that improve the lives of our team members, enrich our communities, and turn our guests into superfans.”
We are looking for a sous chef that likes to be involved with all facets of the kitchen. The ideal candidate will have a strong background in food production and kitchen management. As a Sous Chef, you will play a crucial role in supporting the Head Chef in managing kitchen operations, ensuring high standards of food quality, safety, and presentation.
At Ancora, we are a small team. All members of the kitchen staff work the line, prep food, and work closely with all team members to make sure our fast paced café is operating safely and smoothly. Everyone shares duties, including dishes. Strong communication and respect for all team members and customers is required.
We are a well-established, women-owned and operated, Madison café that expanded our operations in 2017 to include a full service kitchen. We specialize in all things brunch and are open 7 days per week. We take great pride in our business and the relationships we have built with our customers and staff over the years. Our customers have come to expect speedy, consistent, and delicious product from us, and that is what we always aim to deliver. Our staff is tight knit and treats each other with respect and kindness. We have NO tolerance for bullying or any form of abuse. We are looking for a sous chef that can demonstrate and uphold all of the following values:
Company Values:
Respect:
We interact with kindness and fairness; we do not tolerate bullying. We listen with an open mind and welcome new ideas and information. We treat everyone with respect, including ourselves, by communicating directly and assuming good will.
Integrity:
We build trust through responsible actions and honest relationships. We do what’s right.
Accountability:
We own the responsibilities of our roles and the outcomes of our actions and we hold each other accountable.
Teamwork:
We succeed and have fun when we work together as a cohesive unit.
Humility:
Nobody is above any task in our cafes. We all wash dishes!
Inclusivity:
We ensure that everyone feels valued and respected as an individual, and we support each other’s differences.
Hard Work:
We arrive every day inspired to make an impact through our talents, passion, and hard work.
Empathy:
We connect with others to identify and understand their thoughts, perspectives, and emotions and we are able to demonstrate that understanding with intention, concern, and care
Community:
We enrich and improve the communities we are a part of.
Continuous Improvement:
We strive to always keep improving and we embrace positive changes with a growth mindset. We motivate ourselves and each other to be our best.
Job Types Available: Full-time (40hrs) - 2 days off per week

Sous Chef Responsibilities:

• Be proficient in all areas of line cooking, prep, and cleaning
• Complete & monitor tasks on daily checklists: opening, closing, cleaning, and equipment maintenance
• Participate in and train others as necessary in all aspects of the kitchen: Line Cooking, Prepping, Dishwashing
• Provide constructive feedback to help improve operations and offerings
• Ensure cleanliness and food safety standards are being met throughout the kitchen operation
• Assist Head Chef with the following:
• overseeing of training + development of staff
• monitoring of stock of prepared ingredients and unprepped product
• creating daily prep lists
• ordering of produce and other special orders
• maintaining organization of the kitchen
• monitoring the quality and accuracy of prepped items and finished dishes
• Manage the kitchen when the Kitchen Manager has days off
• Collaborate with Kitchen Manager & BOH Ops Manager on development of specials and new menu items
• Be available and able to work shifts with early morning start times, as well as at least 1 weekend day per week

Compensation:

• Base $17-19/hour (DOE)
• Participation in tip pool ($5 to $7+/hour, included on paychecks)
• Structured, performance-based quarterly bonus

Additional Benefits:

• Health, Dental, and Vision insurance available (60% employer paid insurance for the individual)
• Free meal + drinks during shift
• 50% off all food and drink when not on shift
• 30% off merchandise and alcohol
• Free ½ lb of beans per week or 3 oz loose leaf tea
• Paid time off (40 hours per year.) Unused PTO is paid out. Additional unpaid time off is available as scheduling is somewhat flexible
• 401(k) enrollment available with employer matching
• Annual performance review with potential for a pay raise

Holiday Business Hours:
Memorial Day: 8:00-3:00p
July 4th: 7:00-3:00p
Labor Day: 8:00-3:00p
Thanksgiving: closed
Day After Thanksgiving: 8:00-3:00
December 23: Normal hours
December 24: closed
December 25: closed
December 26: 8:00-3:00p
Jan 1st: 8:00-3:00
Our Website:
https://www.ancoracafes.com/
Job Type: Full-time
Pay: $22.00 - $25.00 per hour
Expected hours: 38 – 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso

• Be proficient in all areas of line cooking, prep, and cleaning
• Complete & monitor tasks on daily checklists: opening, closing, cleaning, and equipment maintenance
• Participate in and train others as necessary in all aspects of the kitchen: Line Cooking, Prepping, Dishwashing
• Provide constructive feedback to help improve operations and offerings
• Ensure cleanliness and food safety standards are being met throughout the kitchen operation
• Assist Head Chef with the following:
• overseeing of training + development of staff
• monitoring of stock of prepared ingredients and unprepped product
• creating daily prep lists
• ordering of produce and other special orders
• maintaining organization of the kitchen
• monitoring the quality and accuracy of prepped items and finished dishes
• Manage the kitchen when the Kitchen Manager has days off
• Collaborate with Kitchen Manager & BOH Ops Manager on development of specials and new menu items
• Be available and able to work shifts with early morning start times, as well as at least 1 weekend day per wee