Not Your Average Joe's

  • Sous Chef

    Job Locations US-MA-Burlington
  • Overview

    The Sous Chefrovides Leadership at restaurant level. Manages the day-to-day operations of the kitchen operations in the restaurant.  Develops, directs, and supervises  hourly Team Members to ensure consistent execution of Not Your Average Joe’s (NYAJoe’s) quality standards, operating systems, procedure, philosophies, and culture. 


    • Maintain Full and properly trained staff to operate restaurant effectively.
    • Ensure 100% staffing to Master schedules for all shifts.
    • Handles all Guest allergies with the utmost care and caution and is ultimately responsible for ensuring our Guests receive “safe” meals.
    • Ensure that all SOP’s are in place and adhered to.
    • Uphold restaurant safety, sanitation, and security standards at all times, including handling chemicals safely. Complete accident reports promptly.
    • Ensure that all operations, recipe, specifications books, and training materials are current and maintained.
    • Ensure building, equipment, furniture, and fixtures are in good repair, clean and maintained on a regular basis.
    • Maintain professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.
    • Responsible for rolling out new menus, products, and promotions.
    • Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.


    • Minimum 2 years’ experience working as a Sous Chef or Kitchen Supervisor in a similar restaurant concept or experience as a successful line cook with Not Your Average Joe’s.
    • Experienced and proficient in the use of basic computer technology (i.e., POS systems, Microsoft Office programs, etc.).
    • Strong commitment to serving others.
    • Commitment to professional and personal self-development.
    • Must have sufficient mobility including, but not limited to bending, turning, twisting upper body, reaching.
    • Must meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages


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