Role Summary At Pizzeria Vetri, we are passionate about crafting authentic Neapolitan-style pizzas with fresh,high-quality ingredients. Our commitment to excellence, hospitality, and culinary artistrycreates a warm and energetic atmosphere where both our guests and team members feel athome. The Junior Sous Chef is responsible for assisting with all preparation, cooking, andpresentation of all meals for service. The Junior Sous Chef will also assist with maintainingsanitation, inventory, costing, ordering, and other tasks as assigned. Responsibilities includeexecuting dishes with precision and consistency, while upholding the culinary standards andcleanliness expectations of the restaurant. This role requires attention to detail, strongcommunication skills, and the ability to work collaboratively as part of a professional kitchenteam. Role Responsibilities Technical and Safety Standards

• Advanced knowledge of cooking methods, food presentation, kitchen equipment, andstrict sanitation standards.
• Prepare and cook menu items according to established recipes, portion sizes, andpresentation standards.
• Operate various kitchen equipment safely and efficiently, including ovens, grills, fryers,mixers, slicers, and food processors.
• Maintain a clean and organized workstation, following health and safety regulationsand sanitation standards.
• Ensure all food is labeled, dated, and stored correctly to minimize waste and optimizefreshness.
• Uphold all safety standards, including proper use of knives, hot surfaces, and cleaningchemicals.
• Maintain awareness of food allergies and dietary restrictions, ensuring food is handledwith care.
• Support the coordination and delivery of all service meals, ensuring quality preparationand presentation.
• Adhere to corporate protocols regarding procurement, stock levels, and fiscal oversight,while partnering with kitchen leadership and the General Manager on administrativerequirements.
• Oversee vendor relations for food and supply acquisition, regulating order volumes to align with established budgetary goals and restaurant profitability. Team Communication and Collaboration
• Supervise, train, and motivate kitchen staff, and step in at any station during a rush.
• Assist with prep work and ingredient stocking to keep the line running smoothlythroughout service.
• Work collaboratively with other kitchen staff, including prep cooks, dishwashers, andother line cooks, to deliver high-quality dishes on time.
• Be flexible and willing to assist with other tasks or fill in for other stations as needed.

Operational Standards

• Monitor food stock levels and communicate shortages or spoilage to kitchen leadership.
• Participate in daily cleaning tasks and routine deep-cleaning duties as scheduled.
• Maintain accurate inventories to ensure appropriate stocking levels and proper rotationof perishable food; this includes cleaning and organizing all storage areas in freezer,refrigerator, and dry storage areas. Role Qualifications 5 years of restaurant experience
• 3 years of leadership experience as a Sous Chef in a similar culinary role, especially in ahigh-volume establishment.
• ServSafe® | Food Manager Certification is required or an approved alternative.
• High school diploma or GED is required, preferably from a culinary institution.
• Basic proficiency in restaurant management software, inventory tracking, ordering, andscheduling.
• Solid understanding of cooking techniques, knife handling, and kitchen safety.
• Ability to work efficiently in a fast-paced, team-oriented environment.
• Strong attention to detail, cleanliness, and food presentation.
• Willingness to learn and grow within a professional kitchen setting.
• Availability to work evenings, weekends, and holidays as required.
• Must adhere to proper grooming, hygiene, and uniform standards

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS

• Fast-paced kitchen with exposure to heat, cold, steam, and cleaning chemicals.
• Available nights, weekends, and holidays as identified by brand leadership, to includepromotional days, brand events, emergency, and PTO coverage
• Must be able to lift up to 50 lbs.
• Requires standing, walking, bending, lifting, and reaching for extended periods (up to10 hours)
• May be required to assist in other roles within the restaurant, based on operationalneeds and cross-training. The Perks Why Work With Us?
• Join the URBN family (Terrain, Anthropologie, Free People, Urban Outfitters) withopportunities for growth, cross-training, and advancement.
• Become part of a supportive and passionate team that values hard work, integrity,culinary excellence, and a love of good food.
• Collaborative, hospitality-focused team culture where your contributions matter.
• Competitive pay and employee meal benefits.
• Employee perks and discounts across URBN brandsBenefits
• Eligible full-time employees receive:
• Medical, dental, and vision insurance
• Paid Time Off (PTO)
• 401(k) retirement plans Explore all perks and benefits: urbn.

com/work-with-us/benefits Pay Range Starting from USD $25.00/Hr. EEO Statement URBN celebrates diversity and is committed to creating an inclusive environment for all employees. We are proud to provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, sex (including gender, pregnancy, sexual orientation, and gender identity or expression), religion, creed, age, physical or mental disability, national origin or ancestry, ethnicity, citizenship, service in the uniformed services, genetic information, or any other protected characteristic as established by law. We believe strongly in fostering a safe, fair and respectful work environment. To ensure compliance with our non-discrimination and anti-harassment policies, we offer anti-harassment training to managers and employees.