About Us At Pressed Cafe, we believe exceptional food and drink start with quality ingredients and a passion for hospitality. Our all-day menu features Mediterranean-inspired dishes made with fresh, local ingredients, paired with great coffee and fast, friendly service. Pressed Cafe is an emerging, high-growth premium quick-casual restaurant company with a strong regional presence and exciting expansion plans. With multiple locations today and an aggressive development pipeline, we are building the infrastructure to scale significantly over the next several years. As a founder-led organization, we remain deeply committed to hospitality, culture, and delivering exceptional guest experiences. At the heart of everything we do is our mission: Great People, Great Food, Great Coffee. About the Role Pressed Cafe is seeking an experienced and hands-on Sous Chef to play a critical leadership role within the Pressed Cafe Commissary , supporting daily culinary operations and ensuring consistent, high-quality production for all Pressed Cafe locations. Working closely with the Executive Chef, the Sous Chef helps oversee kitchen staff, coordinate production schedules, and maintain food safety and sanitation standards across commissary operations. This role ensures that recipes are executed with accuracy and efficiency while maintaining strict compliance with HACCP protocols and company quality standards. Our commissary kitchen operates 7 days a week from 4:00 AM - 7:00 PM , supporting production for multiple Pressed Cafe locations. What You'll Do Culinary & Production Assist the Executive Chef in planning, coordinating, and executing daily and weekly production for all menu items distributed to Pressed Cafe locations Ensure recipes are followed precisely and that product quality, portioning, and presentation meet company standards Monitor product yields and minimize waste through proper production techniques and inventory control Oversee batch cooking, prep work, and packaging processes to maintain consistency and safety across all locations Support innovation by assisting with recipe development, testing, and scaling for commissary production Leadership & Staff Management Lead, train, and support commissary cooks and prep staff, fostering a positive, efficient, and safety-focused work environment Assign daily tasks, monitor productivity, and ensure adherence to production timelines Coach team members on proper culinary techniques, safe food handling, and standard operating procedures (SOPs) Participate in hiring, onboarding, and performance evaluation processes HACCP, Food Safety & Sanitation Maintain full compliance with HACCP program requirements, including monitoring and documenting Critical Control Points (CCPs) Verify temperatures for cooking, cooling, holding, and storage according to HACCP standards Ensure calibrated thermometers and monitoring tools are used properly Complete and maintain daily logs, corrective action reports, and batch production records Guarantee proper receiving, labeling, storage, and rotation of all food according to FIFO and HACCP guidelines Conduct regular audits of the facility to ensure sanitation, equipment functionality, and workspace organization meet regulatory and company standards Lead food safety training for staff and reinforce best practices Participate in health department inspections and internal quality assurance reviews Operations & Administration Assist with inventory management, including ordering, tracking usage, and minimizing shrinkage Help maintain commissary equipment, reporting issues immediately and coordinating service when needed Ensure accurate record keeping for production logs, waste logs, HACCP documentation, and daily checklists Support scheduling to align staffing levels with production demands Assist in managing food and labor costs in accordance with operational budgets What You Bring 4-6+ years of culinary experience, including at least 1-2 years in a supervisory role Commissary, production kitchen, or high-volume food production experience strongly preferred Strong understanding of food safety regulations and hands-on experience with HACCP programs ServSafe Manager Certification required (or ability to obtain within 30 days) Strong leadership skills with the ability to coach and motivate a diverse team Exceptional organizational skills and the ability to manage multiple priorities simultaneously Experience with production planning and batch cooking systems Ability to communicate in Spanish required Ability to lift up to 50 lbs and work in a fast-paced production environment We are an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.

Job Type:

Full-time Pay:

$55,000.00 - $65,000.00 per year

Language:

Spanish (Required)

Work Location:

In person