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.