Job Description

Position: Junior Sous Chef

Reports To : Ownership, VP of People and Culture, Culinary Director, Executive Chefs, Sous Chef and Chef de Cuisine

Supervises : Jr. Sous, Hourly Kitchen Teams

Compensation: $26.00 / hour 

The Junior Sous Chef is leadership of Maydan, ensuring consistent execution of high-quality standards, operating systems, and procedures. Reporting to Ownership, Culinary Director, Executive Sous Chef, Chef de Cuisine, Sous Chef, the Junior Sous Chef oversees all culinary operations while ensuring that the kitchens within their purview maintain the highest levels of efficiency, quality, and financial performance. The Junior Sous Chef plays a critical role in upholding No White Plates' culture and values, fostering a respectful, professional, and positive work environment.

This role includes overseeing the development and growth of the culinary team, developing and enhancing menu offerings, and ensuring adherence to food safety standards. The Junior Sous Chef will partner closely with the operations team to address challenges, identify areas for improvement, and contribute to the overall success of Maydan and the restaurant group.

• Oversee all culinary operations inside Maydan while ensuring adherence to quality standards, operating procedures, health and safety regulations.
• Lead and mentor the culinary team, including Chefs, Kitchen Managers, Sous Chefs, and all other BOH team members, ensuring their ongoing development and growth within the organization.
• Collaborate with the Operations Team and Ownership to drive menu development, including recipe testing, ingredient sourcing, and refining real-world applications to enhance the guest experience.
• Oversee the execution of new menu rollouts and concepts, coordinating training sessions and system updates to ensure seamless implementation across all units.
• Monitor and address feedback from team members and guests to continuously improve operations and the guest experience.
• Ensure BOH is properly staffed, and team members are well-resourced and trained to execute their duties effectively.
• Being the utlimate line cook and being aware of whats going on the line and to help staff as needed to increase effiecency.
• Ensuring readiness of the kitchen and its efffietiveness in and before service when it comes to product and equipment.
• Conducting line checks before and in service to check quality and quanity of product and prep.
• Tasting all product before going into service without fail, EVERYDAY.
• Butchering and chef level prep to be complete on a daily basis as needed.

Financial Management

• Develop, build, and maintain labor and staffing plans to adhere to target labor margins
• Tracking and adjusting COGs as needed to maintan budgeting goals set by ownership and opertional teams.
• Helping and leading daily inventory of key items; protein, special ingredients, and firewood.

Operations

• Lead the BOH team in maintaining operational excellence, including staff management, inventory control, and adherence to safety protocols.
• Work closely with the Executive Team to support pre-opening tasks for new restaurants, including the development of SOPs and staff training programs.
• Ensure the proper implementation of systems and processes to optimize efficiency and performance across all units.

Quality Standards

• Conduct regular audits of culinary operations to ensure compliance with health and safety regulations, food quality standards, and proper food handling procedures.
• Monitor guest and team member feedback to identify trends and implement strategies for continuous improvement.
• Ensure all new menu rollouts are executed with precision, from recipe development to staff training and operational implementation.
• Ensuring daily lists are completed; cooling logs, sanitation daily logs, prep station sheets, and order guides.

People, Leadership & Culture

• Provide strong leadership and guidance to all culinary team members, emphasizing professional development and a psychologically safe work environment.
• Oversee hiring, training, and development of BOH staff, ensuring team members have growth paths and are equipped for success.
• Foster a positive, respectful, and professional work culture that reflects No White Plates’ mission and values.
• Build a culture of open communication, facilitating constructive feedback and problem-solving across the BOH team.

• Experience : Minimum of 2-3 years of Sous / Jr. Sous Chef level experience
• Leadership : Proven ability to lead and mentor a diverse Back of House (BOH) team, with a strong emphasis on team development and maintaining a positive, respectful, and professional work environment.
• Adaptability : Ability to adapt to changing priorities and manage multiple tasks effectively, with minimal direction in a fast-paced, high-volume environment.
• Detail-Oriented : High level of attention to detail and follow-through to ensure adherence to company standards, food safety regulations, and culinary excellence.
• Communication Skills : Effective communication skills in English are essential; the ability to speak and understand Spanish is a plus.
• Work Ethic : Dependable, reliable, and highly motivated with a passion for culinary innovation and delivering outstanding guest experiences.
• Financial Acumen : Experience in managing kitchen finances, controlling food costs, and minimizing waste while maintaining quality.

• Ability to work 10-hour+ shifts.
• Able to stand, sit, or walk for extended periods.
• Capable of lifting up to 50 lbs. as needed.
• Dexterity to operate kitchen equipment and withstand changes in temperature and heat.
• Must have the sensory ability to observe, detect, and evaluate food quality, safety, and emergency situations.

The job description above provides a comprehensive overview of the role but may not encompass all duties and responsibilities. Additional tasks and projects may be assigned based on the needs of the company.

Maydan Market provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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