Job Details

A disruptive French concept created in France in 2017 by Yann and Lydwine Bucaille, Café Joyeux is a family of cafés engaged in the promotion of inclusion, and in changing the perception of disabilities in our society: we empower people with intellectual and developmental disabilities in the workplace through meaningful training, employment and exposure to the public.

As of 12/1/2024, Café Joyeux operates 25 café-restaurants in France and Europe, where it employs over 250 people, including 200 with Intellectual and Developmental Disabilities (IDD). The first American café was officially launched in New York on March 21st , 2024; it currently employs 22 people, including 17 crew members with IDD.

Café Joyeux also distributes its own line of specialty coffee, which individual customers can buy both at the café and online. Companies can also contribute to our mission by buying our coffee to offer to their employees and using our catering and privatization services.

In the US, Café Joyeux operates as a non-profit 501(c)(3) organization and all profits are reinvested in supporting our mission.

To support its development in the US, Cafe Joyeux is looking to hire a Sous Chef. 

The Sous Chef  participates in all kitchen activities at Café Joyeux. His objective is to ensure the overall quality of the menu , while adhering to budgetary constraints, hygiene, safety, and overall ensuring the smooth operation of the Café's restaurant service. He is tasked with coordinating the kitchen team's activities in conjunction with the front-of-house team, ensuring safety, and developing the professional skills and autonomy of the Joyful Crew members in the restaurant environment. In the Café, he is also responsible for ensuring compliance with hygiene and safety regulations.  

Professional Environment:  

He reports hierarchically to the Chef de Cuisine and the General Manager . He is the direct supervisor of the Crew members.  

Job Conditions:  

Position based in the Café, with occasional involvement in off- sites catering and special events . The Sous Chef uses resources determined by his hierarchy and those provided by the General Manager.  

Mission Weightin g  

Mission  

Activities Related to the Mission  

60%   Culinary Production  

10%   Stock Management  

30%   Team Management and Development  

60% CULINARY PRODUCTION : Participates in the creation of culinary production in accordance with Café Joyeux's requirements.  

• Preparation of dishes in accordance with the recipe sheets provided by Café Joyeux .  

• Ensures the preparation and elaboration of dishes while adhering to the pre-established recipes with the kitchen team.  

• Organizes production in anticipation of services and according to café hours: breakfast, lunch, snack, happy hour, and catering.   

• Follow forecast for the week shared by the General Manager.  

• Checks the taste and visual appeal of all preparations and adjusts seasonings.  

• Ensures timely preparation of culinary preparations during service, from ordering to serving in the dining area, and checks the presentation of dishes.  

• Ensures that the display is always attractive to encourage impulse purchases by guests.  

• Knows the entire culinary offer of the day and communicates it to supervisors and team members so they can precise ly advise guests.  

• Contributes to updating sales stocks in the system, in agreement with the manager, at the start of each service, to inform the teams in real-time of stock shortages.  

• Participates in organizing and coordinating the work of the team (including Joyeux Team Members) to ensure optimal service, both in terms of quality and adherence to deadlines.  

• Establishes a work organization that is compatible with production and its contingencies.  

• Participates in quality control of production quality and its compliance with hygiene and food safety standards.  

• Participates in ensuring proper use and respect of equipment and materials.  

• Ensures the hygiene and cleanliness of kitchen premises, following DOH protocols for disinfection, cleaning, traceability, temperature, and implements corrective actions following audits.  

• Ensures personal hygiene and cleanliness of the team, following disinfection and cleaning protocols.  

10% STOCK MANAGEMENT : P articipate in supply and stock management in accordance Café Joyeux's standards.  

• Helps analyze weekly sales of the menu items to make the most optimal product orders.  

• Participates in the forecasting of supplies according to the production made and distributed, strictly respecting Café Joyeux’s identity and the seasons.  

• Participates in the organization of storage layout and product rotation (FIFO).  

• Participates in inventory to check the quality and quantities of stocks.  

30% TEAM MANAGEMENT AND DEVELOPMENT : Manage s , motivates , and develops the skills of the Joyful Crew members.  

Train Joyful Team Members :  

• Supports the integration of new Team Members and trainees.  

• Participates in adapting training actions to culinary skills, safety and hygiene rules, and the needs of each Team Member.  

Participates in animating the Kitchen Team and the Café in general:  

• Team spirit, develops, and maintains general motivation.  

• Participates in defining priorities and team objectives , helps to develop action plans to create a joyful atmosphere within the Café.  

• Is capable of opening and closing the kitchen.