Sous Chef

Required Years of Experience

3 years

Job Details Let your craft sing. Join Joylark

About Us
Joylark is a NEW elevated plant-based dining destination in Fairfield, Connecticut, where elegance meets imagination, pushing the boundaries of plant-based cuisine and providing guests with unforgettable dining experiences. Our art decoinspired space sets the stage for vibrant, seasonal, plant-based cuisine with a spark of fun. At Joylark, we craft exquisite dishes, provide exceptional hospitality, and have a great time doing it. Opening in early October, we are hiring all positions, to start mid-September.

Position: Sous Chef, Full-Time
Were looking for an experienced and inspired Sous Chef to join our leadership team, as a creative partner with the Chef-Owner. As Sous Chef, you will help bring Joylarks culinary vision to life, overseeing day-to-day operations, mentoring the team, managing cost controls, and co-creating menus. This is a unique opportunity for a culinary professional who wants to grow their career in a new direction.What We Offer

• A dynamic and creative work environment.
• Creative ownership and opportunities for professional growth and development.
• Competitive compensation, paid time off, bonus opportunities, shift meals, and employee discount.
• A respectful, inclusive, and joyful kitchen culture.
• The chance to be part of a team redefining modern plant-based dining in Fairfield County and to grow a company from its roots.

Your Role Will Include

• Collaborating with the Chef-Owner in the creation and execution of seasonal menus and R&D for new creations and revenue streams.
• Overseeing kitchen operations, ensuring efficiency and excellence in food preparation.
• Upholding standards of cleanliness, safety, and organization in accordance with health regulations and Joylarks kitchen culture.
• Ensuring exceptional quality and consistency in every dish, every service.
• Leading and coaching the culinary team with kindness, clarity, and the highest standards.
• Managing inventory, ordering, and cost control.

Were Seeking Someone Who Has

• 3+ years in a leadership role in fine dining, upscale, or up-casual kitchen environments
• Flexibility to manage or work in all areas of the kitchen, including on the line and in the office
• Experience in plant-based cuisine is highly preferred, but curiosity and the willingness and ability to learn is paramount.
• Formal culinary training or equivalent professional experience with strong knowledge of classical cooking techniques.
• Excellent organizational, leadership, and communication skills.
• Experience and comfort using various kitchen software modules, such as XtraChef
• Abilities to work and lead under pressure, and to make the most of less busy times
• Ability to work evenings, weekends, and holidays as required.
• ServSafe certification
• A professional, happy attitude and demeanor, and ability to get along with others

How to Apply

Please email your resume and a brief note about why youd love to be part of Joylark. A portfolio or sample plating photos are encouraged. We look forward to welcoming you to our team and creating culinary masterpieces together!

Let your craft sing. Join Joylark

Compensation Details

Compensation: Salary ($65,000.00)

Benefits & Perks: Paid Time Off, Potential Bonuses, Dining Discounts, shift meals, opportunities for growth

Required Skills

Creativity in Menu Development

Mentoring and Coaching Skills

Cost Control Management

Collaboration With Team Members

Attention to Cleanliness and Safety Standards

Adaptability in Kitchen Operations

Problem Solving Skills

Ability to work in a fast paced environment

Teamwork

Curiosity and Willingness to Learn

Time Management Skills

Ability to Handle Feedback

Positive interpersonal skills

Commitment to Quality and Consistency

Read more