Jr. Sous Chef

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.

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.

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.

• 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

• 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.

• 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.

• 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.

• 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.

• 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…