Junior Sous Chef

Echo & Rig: Butcher, Steakhouse, and Cocktails - Sacramento Sacramento, CA
  • Depends on experience
  • Full Time
  • Health Insurance, 401K / Retirement, Meal Plan / Free Food, Employee Discounts, Ask Us!, Dental Insurance, Vision Insurance
  • Employer Fairly Likely to Respond

Job Summary:

The JUNIOR SOUS CHEF is responsible for assisting the kitchen team in achieving the optimum professional service to guests.

Essential Functions: Must be willing and able to:

Fulfill the function of Sous Chef when the Sous Chef is not on-site or incapacitated

Assist in establishing food preparation and storage protocols

Assist in developing menu items per Chef’s discretion

Maintain high level of food quality

Promote established kitchen culture and positive work environment

Establish and maintain a kitchen schedule and labor reporting protocol

Maintain an open door policy with staff

Create and maintain relationships with all food and maintenance vendors

Establish and maintain cohesive communications with all Managers

Properly learn and utilize POS system

Assist in executing and maintaining administrative duties required for the Culinary Dept.

Assist in inventory protocol and maintenance

Assist in maintaining profitable food and labor costs

Assist in hiring, training, disciplining and firing of all kitchen personnel

Supervise all kitchen staff at all times

Enforce all policies of Echo & Rig         

Represent Echo & Rig for off-site promotional and PR events as needed

Maintain a clean and orderly work area to ensure safety

Properly learn to utilize and maintain cooking equipment

Handle a sauté pan and other cooking apparatus

Work on an open flame grill, high powered wok, gas fryers, table steamer, salamanders, hand torches etc.

Work with high sense of urgency

Follow plating instructions as directed

Properly follow recipe formats and food storage protocol

Practice safe and sanitary food handling protocol

Execute food preparation of vegetables, meats and grains etc.

Handle a provided kitchen knife with confidence

Taste and maintain a consistent flavor profile per Chef’s requirements

Work in a high pace and high volume environment

Work in temperature sensitive environments such as walk-ins, freezers, kitchens

Read and write in English in regards to prep lists, invoices, recipes etc.

Assist in the receiving and storage of all food and non-food products

Accountabilities: Must be willing and able to:

Be an active team player

Follow supervisor’s instructions

Perform under more than average stressful conditions

Make appropriate judgment calls under stressful condition

Lead a team of co-workers and effectively delegate appropriate duties to achieve optimum service to guests

Maintain clean and orderly work area throughout shift and leave it ready for the following shift

Acquire and wear appropriate uniform as prescribed in the training manual

Maintain and clean uniform

Maintain a well-manicured appearance and persona that reflects the established image of the restaurant

Read and be accountable for the information in the Echo & Rig employee handbook

Qualifications Standards:

Must provide a minimum of 3-years full service restaurant experience or the equivalent.

Must be willing and able to:

Master English language sufficient to communicate effectively

Meet personal schedule requirements punctually


Project a friendly, courteous and pleasant attitude

Get along with co-workers

Provide a clean, well-manicured persona that reflects the established image of the restaurant

Safely transport containers that weigh up to 30 lbs. from any area to the dish washing area

Stand and/or walk for entire shift

Safely transport items to and from the kitchen on a slick and uneven surface

Transport dishes, bus tubs and/or trays from the dish washing area to any table in the restaurant and vise versa

Safely move about in all areas of the restaurant

Accept constructive criticism

Work a variable and flexible schedule which may include nights, weekends and holidays

Job Qualifications

  • Bachelor's Degree (BA) from four-year college or university, or one to two years of related experience and/or training, or equivalent combination of education and experience.
  • Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.
  • Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios and proportion to practical situations.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
  • Computer Skills: Accounting Software, Inventory Software, Database Software, Order Processing Systems, Payroll Systems,  Human Resource Systems, Spreadsheet Software, Internet Software, Word Processing Software
  • Department of Health certification
  • Cooking, knife, and safety skills.
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