Junior Sous chef

Nansmarket; Andover (MA); On-site; USD 34,000 - 41,000; Full time

Benefits offered by this job

Free uniforms

Health insurance

Training & development

Company parties

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Job summary

Nansmarket in Andover, MA is seeking a Junior Sous Chef to bridge high-volume lunch service with seasonal, farm-to-table cooking. You will support leadership, mentor line cooks, and help maintain our Scratch Standard while delivering cult-favorite dishes.

You'll work hands-on across the pass, coordinate with local farms for peak ingredients, and grow your skills in kitchen operations, safety, and quality control in a fast-paced environment.

Responsibilities

• Mentor line cooks with seasonal prep techniques and station efficiency.
• Assist with inventory, ordering from farm partners, prep lists, and food safety.
• Taste-test components to ensure cult-favorite items and seasonal specials hit the mark.

Skills

Leadership

Mentorship

Farm-to-Table

Discipline

Job description

Benefits

• Free uniforms
• Health insurance
• Training & development
• Company parties
• Competitive salary
• Dental insurance
• Employee discounts
• Free food & snacks

The Role: Junior Sous Chef | Craft, Crunch, & Chaos

We are a kitchen of two worlds. On one hand, we have a literal cult following for our Fired Chicken. We have regulars who have tattooed our sandwich on their bodies just to secure a Gold Member card for life. When the lunch rush hits, it’s high-octane, high-volume, and legendary.

We need a Junior Sous Chef ready to step into leadership: bridging the "crunch" of a high-volume, cult-classic line with the "craft" of farm-to-table cooking that changes with every season.

Why This Isn't Your Average Sous Chef Job

• Train with the Best: Work side-by-side with our team to master kitchen management, labor control, menu development, and high-level prep.
• Farm-to-Table & Seasonal Agility: Every three months, the game changes. You’ll lead the line through hyper-seasonal shifts, food directly from local farms to highlight peak ingredients.
• Step Into Leadership: Command the pass during high-octane lunch rushes, mentor line cooks, and build a culture of discipline, speed, and precision.

Your Daily Hustle

• Team Mentorship: Training line cooks on new seasonal prep techniques, station efficiency, and proper scratch-cooking execution.
• Kitchen Operations: Assisting with inventory, ordering from farm partners, prep lists, and maintaining spotless food safety discipline.
• Quality Control: Taste-testing every component to ensure our cult-favorite items and seasonal specials hit the mark every time.

Who You Are

• An Emerging Leader: You’re ready to step up from the line into management, bringing positive energy, clear communication, and leadership under fire.
• A Farm-to-Table Enthusiast: You respect whole-ingredient cooking, seasonal produce changes, and teaching culinary skills to junior cooks.
• You're Disciplined: You maintain the "Scratch" Standard, taking pride in your organization, cleanliness, and the consistency of your food.

The Goods

• Real Money: $25 – $30 / hour