Sous Chef

At Jamaica Again, we serve authentic, high-quality Jamaican cuisine in a high-volume, organized environment. Our kitchen operations are built for efficiency: we maintain dedicated prep staff and routine kitchen cleaning crew, allowing our primary cooking team to focus entirely on culinary excellence, station flow, and speed of service.

We are seeking a Sous Chef to join our team with an explicit growth path to step into a Co-Head Chef role upon completing hands-on menu training.

Cuisine Requirement

• Experience with authentic Jamaican or Caribbean cuisine (jerk cooking, braises, traditional seasonings, and sides) is ideal but not strictly necessary.
• We are fully willing to train a candidate with strong classic kitchen fundamentals, leadership ability, and a genuine drive to master Jamaican culinary traditions.

Key Responsibilities

• Co-lead order execution and main-line cooking during active lunch and dinner services.
• Maintain strict consistency in food taste, portion control, and plate presentation.
• Supervise line timing, food safety protocols, holding temperatures, and ticket flow.
• Coordinate with prep staff to ensure stations are fully stocked prior to peak hours.
• Help oversee kitchen safety, sanitation compliance, and inventory levels.

Qualifications & Requirements

• Experience: Prior work in commercial kitchens as a lead cook, sous chef, or kitchen manager.
• Certifications: Valid California Food Handler Card or Food Protection Manager Certification.
• Skills: strong line management during high volume, and deep understanding of kitchen hygiene standards.
• Mindset: Strong work ethic, reliability, and eagerness to learn and lead.

What We Offer

• $25/hour plus tips with a clear performance path to Co-Head Chef.
• Strong operational support: dedicated prep cooks and cleaning crew in place.
• Comprehensive training in authentic Jamaican recipes and cooking methods.
• A collaborative, growth-focused working environment.