Jr.

Sous Chef Location:

Philadelphia, PA Reports to:

Sous Chef, Executive Sous Chef, Executive Chef, Culinary Director Classification:

Exempt, Full-Time About Via Locusta Via Locusta showcases a modern, ingredient‑driven approach to Italian cooking, with a focus on hand‑made pastas, pristine produce, and technique‑forward execution. The kitchen emphasizes precision, seasonality, and a deep respect for Italian culinary tradition. Job Summary The Junior Sous Chef plays a key role in supporting daily culinary operations, ensuring exceptional quality, consistency, and presentation across all dishes. This position assists in leading the kitchen team, maintaining a disciplined and organized environment, and upholding the highest standards of food safety and hospitality. Key Responsibilities Culinary Execution Support preparation and execution of Via Locusta's menu, ensuring consistency, precision, and adherence to established recipes Execute pastas, sauces, and composed dishes with a strong command of technique Maintain strict portioning, plating standards, and visual presentation Kitchen Leadership Provide guidance, mentorship, and training to cooks and junior staff Support smooth and efficient service, maintaining pace and communication on the line Step into line or expo roles as needed to uphold service standards Quality & Standards Monitor ingredient quality and finished dishes to ensure excellence Conduct regular tastings and quality checks Uphold Via Locusta's culinary identity and commitment to refinement Inventory & Cost Stewardship Assist with inventory management, ordering, and cost control Maintain proper storage, rotation, and waste‑minimization practices Health & Safety Ensure full compliance with food safety, sanitation, and hygiene protocols Maintain a clean, organized, and efficient kitchen environment Support regular equipment cleaning and maintenance Menu Development Contribute ideas for new dishes, specials, and seasonal updates Stay current with culinary trends and incorporate relevant techniques into development Team Collaboration Work closely with the Sous Chef and Executive Chef team to achieve kitchen goals Foster a positive, professional, and collaborative kitchen culture Participate in team meetings and operational discussions Qualifications Proven experience as a Junior Sous Chef or similar role in a high‑end or chef‑driven restaurant Culinary degree or equivalent professional experience preferred Strong technical foundation, especially in pasta, sauces, and Italian cooking methods Excellent communication skills and a commitment to continuous learning Ability to thrive in a fast‑paced, high‑volume environment Strong attention to detail and passion for refined, ingredient‑driven cuisine Knowledge of food safety and sanitation standards Physical Requirements Ability to stand for extended periods Ability to lift and carry up to 25 lbs; push/pull up to 50 lbs Flexibility to work evenings, weekends, and holidays Benefits Competitive salary and benefits package Opportunities for growth within a dynamic, expanding restaurant group Employee dining discounts Supportive, professional work environment Other Duties This job description is not exhaustive and may evolve based on business needs.