Sous Chef - Level II

Sous Chef II

Key Responsibilities

Culinary Execution & Quality Control

• Oversee daily prep and production of a high-volume, scratch-made menu
• Ensure consistent quality through hands-on involvementtasting, adjusting, and course-correcting
• Monitor freshness and quality of all incoming products
• Maintain consistency across sauces, soups, broths, and prepared ingredients
• Uphold standards that reflect Life Alive's commitment to whole food and vitality

Team Leadership & Development

• Participate in the onboarding, and develop prep team members
• Foster a collaborative, mission-driven team culture
• Provide consistent coaching, feedback, and performance development
• Train team members on systems, standards, and culinary techniques
• Lead shifts with positivity, clarity, and strong communication

Operations & Systems Management

• Own the prep and purchasing operation to ensure proper product levels and minimal waste
• Use forecasting tools to align prep with sales volume
• Ensure efficient execution of prep systems and workflows
• Maintain full operational readiness for each shift

Financial Accountability

• Execute purchasing within budget and maintain proper inventory levels
• Use sales forecasting and labor tools to drive efficiency
• Develop team capabilities to improve productivity and maintain margins

Cleanliness, Safety & Facilities

• Uphold strict cleanliness and organization standards"clean is clean, no exceptions"
• Train and enforce "clean as you go" practices
• Lead daily and deep cleaning routines with the team
• Ensure compliance with all food safety and sanitation guidelines
• Partner with the General Manager to regularly audit the facility

Our Sous Chef II is someone who is:

• Independently motivated
• Able to manage through ambiguity
• Growth mindset orientated
• Capable of running shifts without supervision
• Cool and Calm Demeanor under pressure
• Able to troubleshoot and solve problems in the moment
• Able to communicate clearly and concisely, both orally and in writing
• Knowledgeable of customer service techniques
• Able to lead Team-building skills
• A strong leadership skills, with the ability to coach and mentor others
• Ability to plan and prioritize workload
• Eager to learn systems and take ownership
• Able to complete tasks, sometimes unsupervised

Qualifications:

• Successful completion and mastery of Sous Chef Level I responsibilities.
• Completion and validation of the Sous Chef Level II Training Plan.
• Ability to lift up to 50 lbs and work 9+ hours on your feet multiple days a week.

Perks & Benefits:

• Plentiful Food Discounts & Yoga Perks
• Flexible work schedule with the ability to split time working from home and in our cafs
• 401k and IRA, Life Alive matches 401k contributions at 100%, up to 3%
• Medical, Dental & Vision coverage
• Life Insurance, MetLaw, TeleDoc, Short Term & Long Term Disability, Mental Health Support via My Strength
• Parking and Transportation Reimbursement

Life Alive is an equal-opportunity employer, and we encourage candidates from diverse backgrounds to apply. We look forward to welcoming a dynamic leader who will contribute to our mission of energizing the vitality of all living beings and our planet through plant-based cuisine and sustainable practices. We strive to foster a community where all feel welcome, safe, and valued. We embrace all differences of age, sexual orientation, gender and its expression, race, culture and ethnicity, national origin, mental and physical health and ability, religious background, marital status, family structure, citizenship, education, and military or veterans' status. Life Alive invites you to bring your whole self to work.

Please note that Life Alive is an E-Verify employer. Please review the Right to Work Poster from Department of Justice's Immigrant and Employee Rights Section.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.