Sous Chef

Jajaja Mexicana is a modern, plant-based Mexican restaurant rooted in bold flavors, hospitality, and vibrant culture. Our food is inspired by traditional Mexican cooking techniques and regional flavors, interpreted through a contemporary, and health-forward lens. We focus on seasonal produce, thoughtful execution, and consistency across a high-volume environment.

The kitchen at Jajaja is collaborative, energetic, and detail-oriented. We value leadership, accountability, and pride in craft while maintaining an approachable, team-first culture.

Position Summary:

The Sous-Chef works closely with the Executive Chef and Culinary Leadership team to oversee daily kitchen operations. This role is responsible for supervising back-of-house staff, supporting menu execution, maintaining food quality and consistency, managing prep and production flow, and ensuring cleanliness, organization, and efficiency in a fast-paced kitchen environment.

This is a hands-on leadership role that balances cooking, training, organization, and operational oversight.

Duties & Responsibilities:

• Support the Executive Chef and culinary leadership in supervising all back-of-house staff, including receiving, storing, prepping, and cooking
• Ensure consistent execution of recipes, portioning, plating, and timing
• Maintain updated recipes, prep lists, and production standards
• Monitor food quality, freshness, and waste; actively manage food usage and yield
• Oversee cleanliness, sanitation, and organization of the kitchen in compliance with DOH standards
• Lead and motivate the line during service, stepping in as needed
• Assist with ordering, inventory management, and vendor coordination to ensure quality and cost control
• Help plan schedules, assign daily prep tasks, and coordinate line coverage
• Train, coach, and develop line cooks and prep staff
• Maintain clear communication with FOH and management to support smooth service
• Participate actively in service and prep as a working leader

Physical Requirements:

• Must be able to stand and exert well-paced mobility for extended periods. 
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Must be able to bend or lift 50 pounds or more. 
• Exposure to hot kitchen elements or cleaning materials.

Skills & Experience:

• Minimum 2 years of experience in a full-service, moderate- to high-volume restaurant
• Strong leadership and communication skills
• Ability to multitask, stay calm, and lead under pressure
• Highly organized, detail-oriented, and proactive
• Passion for food, hospitality, and team development
• Ability to work a flexible schedule including nights, weekends, and holidays

Additional Notes:

This job description is not intended to be all-inclusive. Duties and responsibilities may evolve based on business needs. Employment is at-will.