Internal Only - US Synthetic - Jr. Sous Chef - Day Shift

This is a Range 2 day-shift position, and will close 5/26/2026

US Synthetic has an immediate need for a Jr. Sous Chef, located in Orem, Utah. The Jr Sous Chef is responsible for directing proper food preparation and production on the grill line, cooking meals in a timely manner, and maintaining a clean work area. The person we are hoping to employ is first and foremost a clean, skilled, organized, and creative cook. We are looking for someone to work as a team player and help us delight our customers with delicious food from our made-to-order menu. In addition to cooking prowess, great communication, organization, and patient and professional leadership skills are paramount.

A good candidate for this job is a person with attention to detail who can keep the kitchen well organized and clean, all while preparing, cooking, and arranging food with the rest of our kitchen staff in a fun and encouraging work environment.

What’s in it For You:

A fun, friendly, & innovative work environment

The support of an organization that believes it is vital to include and engage diverse people, perspectives, and ideas to achieve our best. At US Synthetic our mission is to improve lives both at and outside of work.

The opportunity to work in a company that values sustainability, drives a safety-focused culture, and empowers its employees through continuous improvement.

Comprehensive benefits package starting day one of employment – medical, dental, vision, matching 401k, paid vacation time, paid personal time, and more!

What You Will Do:

Train with Sous Chef to learn responsibilities in the kitchen

Fill in for Sous Chef, periodically, as needed(ex: vacation, personal days, etc.)

Help in the preparation and production of assigned menu items

Produce high quality & visually appealing dishes

Work to master ALL designated positions in the kitchen (ex: catering, grill, market)

Exercise stewardship over their assigned station of the kitchen to ensure it remains clean, stocked, organized and efficient

Comply with, and supervise, all sanitation regulations and safety standards

Lead and Direct other cooks or team members in short order production on the line.

Maintain a positive and professional approach with coworkers and customers

Meet service time requirement, on time, all the time.

Perform various cooking methods, with varying ingredients, equipment and procedures

Be skilled in operating kitchen equipment.

Exercise and exemplify teamwork and communication skills.

Know and follow sanitation procedures.

Showcase teamwork and communication skills.

Be able to multitask and act and make decisions quickly.

Constantly review, learn, develop and refine cooking methods, recipes, and trends

Conduct all services to customers in a highly professional and efficient manner

Maintain a safe working environment and positive attitude on the job

Follow all company policies (Attendance, No Tobacco Products on Campus, Illegal Drug & Alcohol, Family Medical Leave Act, Personal Appearance, Personal Electronic Devices, Vacation & Personal Time, etc.)

Minimum Qualifications:

High school diploma/GED is required

Current food handler’s permit is required (within 30 days of hire).

Immigration sponsorship not available for this role

Two years experience as a lead cook or equivalent.

Physical Demands:

Required to stand several hours; walk; sit; use hands, fingers; reach with hands and arms; stoop, kneel, or crouch

Occasionally lift and/or move up to 50 pounds

Regularly required to talk and communicate

Specific vision abilities required by this job include close vision and distance vision

Preferred Qualifications:

Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach

Ability to come to work on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and members/guests with respect and courtesy, and refrain from abusive, insubordinate and/or violent behavior

Ability to read, write, analyze, and interpret kitchen recipes

Ability to effectively present information and respond to questions from catering groups, managers, suppliers, and employees

Ability to calculate figures, discounts, proportions, and percentages

Ability to solve practical problems and ability to interpret a variety of instructions in written, oral, diagram, or schedule form

Ability to maintain positivity and consistency in a fast-paced work environment

Ability to respectfully and professionally lead and direct team members in short order food preparation and production.

Certifications, Licenses, Permits:

Food Handlers Permit

Driver's License