We're looking for a Sous Chef who is passionate abut food, takes ownership of their kitchen, and wants to grow with an expanding hospitality group.
Responsibilities
- Manage day to day kitchen operations and all food production
- Support daily food prep and inventory management
- Tighten and document recipes and kitchen procedures
- Lead and develop the kitchen team
- Support R&D for current and future locations/concepts
- Coordinate and facilitate outgoing wholesale and delivery orders
- Communicate effectively between FOH and BOH throughout the shift
- Maintain food quality, consistency, and cost standards
What We're Looking For
- Minimum of 2 years in a kitchen management or leadership role
- Experience in a fast-paced restaurant environment
- Strong understanding of food prep and kitchen flow
- Comfortable managing multiple priorities during service
- Reliable, communicative, and able to lead by example
- interest in growing with the company long-term
Los Burritos Juárez is a Michelin recognized, New York Times 1-star rated grab-and-go burrito concept rooted in the culinary tradition of Northern Mexico and the Juárez–El Paso border. We are a counter service restaurant, with every tortilla being hand-rolled to order using our lard-based dough. We are a small but growing team, building something that has already earned recognition at the highest levels of the New York food world.
Spanish is a plus, but not required. More detail about Los Burritos Juarez, please visit