We are looking for an experienced, highly-motivated Jr. Sous Chef to join our team! Botanica is an ambitious, critically lauded, modern Californian restaurant in Silver Lake with an extensive natural wine program, a provisions market and a seasonal, farmer s market-driven menu.
We believe that nourishing cooking can be creative, ambitious, and wildly satisfying. We see the future of food as vibrant, balanced and fulfilling, emphasizing vegetables, fruit and grains. Botanica does not aspire to be merely a restaurant, but a community gathering space focused on nourishment.
A Jr. Sous Chef s responsibilities include managing our AM line crew, professionally to coordinate a communicative and smooth service on a fast-paced line. Work closely with our chef and sous chef to lead the BOH team in all facets: organization, education and execution of service. Under direction of Chef and Sous Chef; ensure routine ordering takes place, setting the kitchen up for success. Understand and comply with COGS targets when ordering. The role includes regular problem solving, a high level of productivity and output, extreme attention to detail, hyper organization and cleanliness, and a drive for excellence. (Hours: 7am-4pm Wednesday-Sunday (45 hrs a week) )
We source exceptional products from local farmers and producers; as such, an obsession with quality and a deep respect for seasonal produce are requisites.
What We Offer:
Competitive compensation, including health benefits. A work environment based on the non-negotiable core values of nourishment, respect, equality, sustainability, positivity and professionalism. Management who cares deeply about your well being, satisfaction and success. Opportunities for long-term growth and evolution.
Primary Responsibilities:
- Take initiative, working as a team leader to foster a respectful and nurturing workplace.
- Work with Chef and Sous Chef to ensure all food preparation and execution is done consistently and efficiently, upholding company-wide standards and policies and minimizing labor cost.
- Demonstrate excellent line work ethic, knife skills, cleanliness, and a professional attitude.
- Exhibit stellar organizational habits pertaining to all areas of the kitchen and storage.
- Demonstrate the ability to help lead a team through the tumult of varied services.
- Assist in ordering, receiving, storage, sanitation and consistent execution of food at the highest possible level of quality.
- Assist in daily and monthly inventory of all food products work to minimize waste.
- Implement and communicate standards of operations and service.
- Enforce the proper and thorough maintenance of equipment and facility on an ongoing basis.
- Hold the team to the highest standards pertaining to sanitary practices for food handling, general cleanliness of kitchen areas, and compliance with operational standards.
- Maintain an unquenchable thirst for knowledge regarding farmer s market produce, vendors, and fresh seasonal cooking!
- Work with chef and lead cooks to inspire and create dishes for the menu as well as food/products/offerings for the market.
- Do everything within your ability to help Botanica thrive, excel and grow!
Physical Requirements:
- This is a role that requires physical stamina carrying up to 50lbs such as produce boxes; organizing prep, service and storage areas; and maintaining an energized presence in the kitchen during multiple hours of service.
More detail about Botanica, please visit
Associated topics: chef, commercial, corporate kitchen, culinary school, executive, pastry, salad chef, service manager, sous chef, team lead