Sous Chef

Junior Sous Chef

Scala Osteria | Napa, CA

Full-Time Exempt Position

Scala Osteria is seeking an experienced Junior Sous Chef to join our kitchen leadership team.

Located in downtown Napa, Scala Osteria is a lively, high-volume restaurant specializing in Southern Italian cuisine, fresh seafood, handmade pasta, and traditional Italian cooking. We are looking for a skilled, hands-on culinary leader who can support daily kitchen operations, maintain high standards of food quality and consistency, and help develop a strong, collaborative kitchen team.

About the Role

The Junior Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, maintaining culinary standards, and ensuring consistent execution throughout preparation and service. This is a hands-on management position that combines active kitchen leadership with employee supervision, operational coordination, and administrative responsibilities.

The Junior Sous Chef helps direct kitchen employees during assigned shifts, supports training and performance management, and participates in inventory management, cost control, timecard approvals, and operational reporting.

The ideal candidate is an experienced culinary professional who leads by example, communicates effectively, exercises sound judgment, and can balance hands-on kitchen responsibilities with the leadership and organizational demands of a high-volume restaurant.

Why Join Scala Osteria?

We are committed to building a team of talented culinary and hospitality professionals who take pride in their work and are passionate about delivering exceptional food and guest experiences. We look for individuals who demonstrate strong culinary skills, leadership, professionalism, accountability, and a commitment to teamwork.

We believe in providing opportunities for professional development, increased responsibility, and growth within the organization. We value long-term team members who are motivated to learn, contribute, and develop their skills alongside the business.

Compensation & Benefits

Compensation: 72,000-82,000 annually, depending on experience, qualifications, and demonstrated leadership ability.

Management Benefits Package

Eligible managers may participate in a comprehensive benefits program that includes:

• Medical insurance with a $650 monthly employer contribution

• Dental insurance with employer contribution

• Vision insurance

• Monthly employer HSA contribution for eligible plans

• 401(k) retirement savings plan

• Paid sick leave

• Paid vacation, including one week during the first year and two weeks beginning in the second year

• Employee dining discounts

• Professional development and growth opportunities

• Access to a variety of voluntary employee-paid benefit options

Actual employee costs, benefit eligibility, and benefit levels may vary based on plan selection, coverage level, length of service, and applicable plan terms at time of enrollment offer.

What You'll Do

• Support daily kitchen operations and maintain consistent standards for food quality, preparation, presentation, and service execution.

• Provide hands-on leadership and direction to kitchen employees throughout preparation and service.

• Supervise, coach, train, and develop BOH team members while supporting a culture of teamwork, professionalism, and accountability.

• Assist with staffing coordination, employee performance management, and administrative responsibilities.

• Support inventory management, purchasing, product utilization, and food cost controls.

• Maintain food safety, sanitation, kitchen organization, and workplace safety standards.

• Collaborate with kitchen leadership and Front of House management to ensure smooth operations and consistent execution of company standards.

What We're Looking For

Required Qualifications & Skills

• Minimum of 3 years of progressive professional kitchen experience, including supervisory or leadership responsibilities.

• Experience in a high-volume, full-service restaurant environment.

• Strong culinary skills and knowledge of professional cooking techniques, kitchen operations, and Italian cuisine.

• Demonstrated ability to direct, coach, and support kitchen employees.

• Strong leadership, communication, organizational, and problem-solving skills.

• Ability to balance hands-on kitchen work with supervisory and administrative responsibilities.

• Knowledge of food safety, sanitation, allergen handling, and kitchen safety practices.

• Basic computer proficiency, including email, digital record-keeping, and the ability to learn company management systems.

• English proficiency sufficient to communicate effectively with English-speaking managers, employees, guests, and vendors as needed.

Preferred Qualifications

• Previous experience as a Junior Sous Chef, Sous Chef, Kitchen Supervisor, or similar kitchen leadership position.

• Experience with Southern Italian or coastal Mediterranean cuisine.

• Experience with handmade pasta, seafood preparation, fish or meat fabrication, or wood-fired pizza.

• Familiarity with restaurant inventory, purchasing, scheduling, and labor management systems.

• Experience using ADP TotalSource or similar payroll and timekeeping systems.

• Bilingual communication skills in English and Spanish.

• Culinary degree or equivalent professional training.

Who You Are

• A hands-on culinary leader who takes pride in food quality, consistency, and execution.

• Professional, dependable, organized, and accountable.

• Comfortable providing direction, coaching, and constructive feedback to kitchen employees.

• Proactive in recognizing priorities and addressing operational needs.

• A strong communicator who values teamwork and collaboration across departments.

• Calm under pressure and capable of exercising sound judgment in a fast-paced kitchen environment.

• Motivated to continue developing culinary, leadership, and management skills.

Schedule & Availability

This is a full-time management position that requires flexibility to meet the needs of the business. Candidates must be available to work a variety of shifts, including opening and closing shifts, evenings, weekends, holidays, and peak business periods. Sunday availability is required.

Physical Requirements

• Ability to stand and walk for extended periods, including shifts of up to 10 hours.

• Ability to lift and carry up to 50 pounds.

• Ability to bend, stoop, reach, and move safely throughout a busy commercial kitchen.

• Ability to safely handle kitchen equipment, cookware, sharp utensils, and hot surfaces.

• Ability to perform repetitive food preparation and cooking tasks.

• Ability to work in a fast-paced kitchen environment with exposure to heat, steam, and commercial cooking equipment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Additional Information

This posting is intended to provide a general overview of the position and is not intended to be a complete list of duties, responsibilities, or qualifications. Responsibilities may change based on operational needs.

Equal Opportunity Employer

Scala Osteria is committed to fostering a safe, respectful, and inclusive workplace for all employees. Employment decisions are made based on qualifications, business needs, and job-related factors without regard to any protected status under applicable law.

Apply

Qualified candidates are encouraged to submit a resume and relevant work history for consideration.