What are the responsibilities and job description for the Junior Sous Chef position at Ama at The Atlas?
JOB TITLE: Junior Sous Chef
STATUS: Regular, Exempt
DEPARTMENT: Culinary
SUPERVISOR: Chef de Cuisine
We Lead With Intention
Pearl & Law Hospitality, founded by Biplaw Rai and Nyacko Pearl Perry, is the home of Comfort Kitchen—recognized as Best New Restaurant by both Boston Magazine and The Boston Globe, named one of the Top 50 Restaurants in America by The New York Times, and nominated for Best New Restaurant by the James Beard Foundation.
Pearl & Law Hospitality, founded by Biplaw Rai and Nyacko Pearl Perry, is the home of Comfort Kitchen—recognized as Best New Restaurant by both Boston Magazine and The Boston Globe, named one of the Top 50 Restaurants in America by The New York Times, and nominated for Best New Restaurant by the James Beard Foundation.
Our restaurants are rooted in creating deeply intentional dining experiences that bring people home to themselves and to one another. We honor the roots, stories, and daily life that shape our food, our team, and our spaces.
SUMMARY
The Junior Sous Chef is responsible for guiding back-of-house operations.This role requires efficiency, respect, collaboration, professionalism, and creativity. The sous chef ensures that every dish reflects the culinary philosophy of Ama At The Atlas, upholds the highest standards of quality, and embodies the restaurant’s commitment to community, culture, and sustainability.
GENERAL EXPECTATIONS
Act with integrity, honesty, and knowledge that promote the culture, values, and mission of Ama At The Atlas.- Ensure that all guests feel welcome and are given responsive, gracious, and professional service.
- Perform all aspects of the position with efficiency, respect, professionalism, patience, and initiative.
- Understand and carry out the philosophy of the owners and the Culinary Director, maintaining attention to detail and consistency.
- Represent Ama professionally through effective communication and collaboration with staff, vendors, and community partners.
- Create and maintain a culture of respect and equity in the kitchen, fostering opportunities for staff to learn, grow, and develop.
- Collaborate with the leadership team to ensure Ama’s reputation for excellence and consistency in both food and hospitality.
- Offer positive, solutions-oriented input in decision-making processes.
DUTIES & RESPONSIBILITIES
Execute and uphold all policies, procedures, and standards set forth by the Executive Chef and ownership.- Assume full responsibility for the quality, consistency, and integrity of all food served.
- Lead, train, and supervise kitchen staff, including prep, pantry, line cooks, and stewards.
- Oversee daily production, prep, and service; work a station for service and expedite.
- Manage kitchen operations including ordering, receiving, inventory, and vendor relationships.
- Maintain walk-in, storage, and kitchen organization with proper rotation, labeling, and sanitation.
- Oversee production of core culinary preparations such as stocks, sauces, marinades, and butchery.
- Participate in menu development and recipe creation aligned with Ama’s culinary philosophy.
- Ensure compliance with food safety, sanitation, and health regulations at all times.
- Maintain equipment according to the restaurant’s safety and preventive maintenance protocols.
- Manage food and labor costs within budget parameters; monitor waste and efficiency.
- Attend and actively participate in management meetings, offering thoughtful insights and solutions.
- Support the culture of continuous improvement by providing feedback and coaching.
- Perform end-of-month inventory and collaborate with ownership on financial reporting.
- Be available to work both lunch and/or dinner service shifts while overseeing production needs.
QUALIFICATIONS
Minimum of 2 years of kitchen management experience in a fine dining or high-volume restaurant.- Strong leadership skills with a proven ability to mentor and inspire a diverse team.
- Clear and professional communication skills, both verbal and written.
- Ability to stand for long periods (up to 8–10 hours per day), bend, lift up to 30 lbs, and work in varying kitchen conditions.
- Demonstrated ability to manage costs and achieve financial goals.
- Must align with Ama’s values of equity, sustainability, community, and hospitality.
COMPENSATION & BENEFITS
Hourly Rate
- $23.00 to $26.00 hourly, paid in accordance with our payroll schedule.
Health & Wellness
- Pearl & Law Hospitality provides up to 75% employer contribution toward your medical, dental, and vision coverage.
Retirement
- Eligibility to participate in the Comfort Kitchen 401(k) Retirement Plan, with employee contributions and potential employer matching in accordance with policy.
Paid Time Off
- Two (2) weeks paid vacation per year.
- One (1) week (40 hours) of paid sick time per year.
Additional Benefits
- Discounted staff meals during work shifts.
- Participation in hospitality events, collaborations, and industry partnerships.
COMMENTS
This job description is not an exhaustive list of all job responsibilities. Duties and responsibilities may shift depending on the needs of Ama and its leadership team. Regular attendance and flexibility in scheduling, including weekends and holidays, are essential.
This job description is not an exhaustive list of all job responsibilities. Duties and responsibilities may shift depending on the needs of Ama and its leadership team. Regular attendance and flexibility in scheduling, including weekends and holidays, are essential.
Salary : $23 - $26