What are the responsibilities and job description for the Junior Sous Chef position at Good Days?
Company Description Good Days is a new American restaurant and cocktail bar located in the heart of South Williamsburg, Brooklyn. The concept is built as a love letter to the local community, the service industry, and the people who make hospitality possible every day. Guests can expect a welcoming atmosphere, thoughtful food and drink, and warm, attentive service. Team members join a culture that values collaboration, respect, and genuine care for guests and colleagues. Good Days is excited to grow with hospitality professionals who are passionate about food, beverage, and community.
Role Description The Junior Sous Chef is a full-time, on-site role based at Good Days in Brooklyn, NY. This role supports the leadership of the kitchen, working closely with the Executive Chef to execute menu items consistently and maintain high culinary standards. Day-to-day responsibilities include food preparation, line cooking during service, monitoring station organization, and ensuring proper portioning and presentation. The Junior Sous Chef assists with ordering and inventory, helps uphold food safety and sanitation standards, and supports training and guidance of line and prep cooks. The role also involves collaborating on specials, contributing ideas to menu development, and working as part of a team to deliver a smooth and efficient service.
Qualifications
- Experience with professional kitchen operations, including prep, line service, and station management.
- Strong skills in knife work, cooking techniques, and plating for a modern American menu.
- Understanding of food safety, hygiene, and sanitation standards, with commitment to compliance.
- Ability to work collaboratively in a fast-paced environment, communicating clearly with kitchen and front-of-house teams.
- Strong time management, multitasking, and organizational skills, especially during high-volume service.
- Prior experience in a restaurant kitchen (New American or similar concept preferred); culinary training or degree is a plus. This is a great opprtunity for an experienced linecook/lead linecook looking to continue learning.
- Willingness to work evenings, weekends, and holidays as required by restaurant operations.
- Commitment to hospitality values, respect for colleagues, and a positive, solutions-focused attitude.