Jr. Sous Chef (Hourly)

Job Description

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.

Loquita showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine.Loquita’s cocktail list showcases Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and a rotating selection of Spain’s king of cocktails, the Gin Tonic.

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.

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.

Acme Management Team member Qualities:

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

Culinary Excellence

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.

Kitchen Operations

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.

Team Leadership & Training

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.

Administrative & Financial Support

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.

Guest & Brand Experience

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 enthusiasm during service and special events.

Qualifications

2–3 years of professional kitchen experience in a high-quality, full-service restaurant.

Strong understanding of basic cooking techniques, knife skills, and kitchen safety.

Eagerness to learn leadership, management, and administrative skills.

Ability to work calmly and efficiently under pressure.

Positive attitude, strong communication skills, and a collaborative spirit.

Current ServSafe food handler certification required.

Growth & Development

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.Requirements:

Job Status:

Non-Exempt

Important Notice:

This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

Systems you need to know:

CTUIT, Dropbox, Google Drive, Focus POS, AlphaStaff, TripleSeat, Excel, Word, InDesign

The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree with this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.

Physical Requirements:

Standing - Constant

Walking - Constant

Sitting - Frequent

Climbing - OCCASIONAL

Crawling - N/A

Kneeling - FREQUENT OCCASIONAL

Bending - OCCASIONAL FREQUENT

Reaching above Shoulder - CONSTANT FREQUENT

Lifting:

10 lbs. - CONSTANT

11 - 20 lbs. - CONSTANT

21 - 50 lbs. - FREQUENT

50 - 100 lbs. - OCCASIONAL FREQUENT

Carrying:

10 lbs. - CONSTANT

11 - 20 lbs. - CONSTANT FREQUENT

21 - 50 lbs. - OCCASIONAL FREQUENT

51 - 100 lbs. - OCCASIONAL

Pushing - CONSTANT

Pulling - CONSTANT

Manual Dexterity - CONSTANT

Bi-Manual Dexterity - CONSTANT

Fine Motor Skills - CONSTANT

Gross Motor - CONSTANT

Eye/Hand Coordination - CONSTANT

Near Vision - CONSTANT

Far Vision - CONSTANT

Color Recognition - CONSTANT

Hearing - CONSTANT

Other -

ENVIRONMENTAL FACTORS

Working Outside YES

Working Inside YES

Working alone YES

Working closely with others YES

Excessive cold/heat YES

Excessive humidity/dampness YES

Noise/Vibrations YES

Working above ground YES

Working below ground NO

Working with chemicals/solvents/detergents/cleaners YES

Working on uneven surfaces NO

Operating moving equipment or vehicles NO

Working around machinery or moving equipment YES

Climbing on scaffolds or ladders YES

Working under hazardous conditions NO

Full-time