Sous Chef - Austin

Description

Canje celebrates the vibrant flavors, traditions, and hospitality of the Caribbean through bold, ingredient-driven cuisine and genuine connection. Inspired by the warmth and generosity found throughout the region, we create experiences that are energetic, welcoming, and full of life.

We believe great hospitality is both joyful and intentional. Through teamwork, curiosity, and authenticity, we create a restaurant where guests and teammates alike feel welcomed, cared for, and inspired.

Hourly Sous Chefs support the kitchen through mentorship, organization, and daily leadership. They help maintain culinary standards, develop teammates, and ensure consistent execution while serving as a resource for the kitchen and culinary leadership. Reports to the Chef de Cuisine.

• Train, mentor, and support Chef de Parties and new team members.
• Maintain food quality, consistency, and execution standards.
• Support kitchen organization, cleanliness, and daily operations.
• Minimize waste and promote responsible use of products and ingredients.
• Lead by example and foster a positive kitchen culture.
• Monitor smallwares, disposables, and daily operational needs.
• Communicate clearly and work collaboratively with management and teammates.
• Maintain proficiency in all menu items, recipes, and kitchen standards.
• Complete all required education and assessments.
• Represent the restaurant with professionalism and pride.

• Experience leading a station in a professional kitchen required.
• Demonstrated ability to mentor teammates and lead by example.
• Strong communication, organization, and problem-solving skills.
• Commitment to culinary excellence and continuous learning.
• Ability to maintain high standards in a fast-paced environment.
• Availability to work nights, weekends, and holidays.

• Ability to stand and walk for extended periods throughout each shift.
• Ability to lift and carry up to 50 pounds.
• Frequent bending, reaching, twisting, and repetitive motion.
• Ability to work safely around hot equipment, sharp tools, and commercial kitchen equipment.

• Typical Work Week: 40-50 hours
• $10/hr + tips
• Paid sick leave (3 days annually)
• 1 week paid time off (5 days annually)
• Health, dental, and vision insurance with employer contribution
• Tenured employment bonuses
• Employee referral program, dining discounts, and wine examination reimbursement
• Opportunity to apply for an annual paid educational stipend

For additional details, please refer to the Employee Handbook