Jr. Sous Chef (Hourly) - $23 to $24 per HOUR

Acme Hospitality is a distinguished hospitality company that owns and operates a diverse and innovative collection of boutique food, beverage, and hotel concepts located in Santa Barbara, San Juan Capistrano, and Nevada County, California. Renowned for its commitment to excellence, Acme Hospitality has earned numerous awards and accolades from local, regional, and national sources, reflecting its dedication to quality and guest satisfaction. With a vibrant portfolio that emphasizes originality and community, Acme Hospitality fosters a unique blend of culinary creativity, exceptional service, and warm hospitality, making it a leading name in the hospitality industry across these regions. The company is driven by a strong mission and a set of core values including Delivering Excellence, Embrace Originality, Act with Integrity, and Celebrate Community. These core principles guide every aspect of the company’s culture and operations and are key contributors to its continued success and growing reputation. Acme Hospitality places a high value on creating a work environment where team members feel proud, supported, and motivated to perform at their best. They focus not only on delivering an outstanding guest experience but also on cultivating internal growth, learning opportunities, and team collaboration. The Junior Sous Chef position at Acme Hospitality plays a vital role in supporting the Executive Chef and Sous Chef in all facets of kitchen operations. Designed as an entry-level management role, this opportunity is ideal for a developing culinary professional eager to enhance their leadership capabilities and technical cooking skills within a nurturing and professional environment. The Junior Sous Chef ensures that the food quality, presentation standards, and consistency are upheld at the highest levels while also fostering a positive and respectful atmosphere in the kitchen team. This role involves actively supporting daily kitchen workflows, maintaining organization and cleanliness, and contributing positively to the team culture through leadership by example. Responsibilities include preparing menu items to meet Acme’s standards, assisting with kitchen training, supporting inventory and waste control, and participating in menu specials development alongside the senior chef team. This position requires a passion for food, attention to detail, and a commitment to learning and improving. It also demands a collaborative, patient, and proactive approach to leadership, emphasizing both culinary artistry and operational excellence. As a key member of Acme Hospitality’s management team, the Junior Sous Chef must exemplify strong work ethic, integrity, enthusiasm, and the ability to multitask efficiently under pressure. The ideal candidate is a team player who values communication, continuous improvement, and the well-being of their colleagues. The role also offers substantial growth potential with hands-on experience in leadership, kitchen operations, financial management, and menu development. Emphasizing the importance of guest satisfaction and brand representation, the Junior Sous Chef supports front-of-house and back-of-house collaboration to ensure smooth service and exceptional dining experiences. The company uses multiple systems such as Ctuit, Dropbox, and Focus POS to support operational efficiency and expects the Junior Sous Chef to be adaptable and proficient in utilizing these tools. This position is non-exempt and does not require travel. Acme Hospitality is committed to creating a safe, positive, and professional work environment, encouraging personal responsibility and continuous improvement among all team members. The physical demands include standing, walking, lifting, and working in varied environmental conditions, reflecting the hands-on nature of this role. In summary, joining Acme Hospitality as a Junior Sous Chef offers an exciting opportunity to grow within a prestigious company recognized for innovation and quality in the food and beverage industry. This role provides both the challenge and support necessary for a culinary professional aiming to develop their career and be part of a team that prizes hospitality excellence and community spirit.

• High school diploma or equivalent
• 2-3 years of relevant kitchen experience
• current ServSafe food handler certification
• ability to work in a fast-paced, high-pressure environment
• strong communication and teamwork skills
• commitment to maintaining food safety and sanitation standards
• physical ability to perform kitchen duties including standing for long periods and lifting heavy items
• willingness to learn and develop culinary and leadership skills