Sous Chef / Prep Cook / Line Cook

What's Crackin Cafe

Now Hiring: Sous Chef

Sous Chef Part-Time, with a path to Full-Time | Mesa, AZ

What's Crackin Cafe is Mesa's spot for brunch done right and our kitchen is where it happens. We're looking for a sous chef who can own the line on our busiest days and grow into a bigger role as we do.

About Us

What's Crackin Cafe is a locally owned brunch cafe in Mesa, Arizona, part of Breaking Eggs Cafe LLC. We serve scratch-made breakfast and lunch to a loyal weekend crowd. We're small, hands-on, and proud of what comes off our line.

About the Role

Twelve months in, you're the reason the kitchen runs smoother prep dialed in, plates consistent, the line moving during the Saturday rush, and our newer cooks better because they learned from you. You'll start part-time; strong performance opens a clear door to full-time hours and more responsibility.

What You'll Do

• Run the line during peak brunch service cook to ticket, keep pace, keep quality high
  
• Own prep and station setup so every service starts strong
  
• Hold recipe consistency and portioning using our prep manual
  
• Keep the kitchen clean, organized, and food-safe to ServSafe standards
  
• Be the kitchen lead's right hand and help newer cooks level up
  

What We're Looking For

Required

• Experience cooking on a busy line (breakfast/brunch a plus)
  
• Weekend availability Saturday and Sunday are non-negotiable plus shifts [Thursday] through Monday
  
• Solid knife skills, speed, and consistency under pressure
  
• Food Handler's card (or willing to get one before your first solo shift)
  
• Reliable, on time, and a genuine team player
  

Nice to Have

• Prior sous or lead line experience
  
• ServSafe Manager certification
  
• Comfort with scratch cooking and high brunch volume
  

Pay & Perks

• $15 $18 per hour, depending on experience
  
• Part-time to start, with a real path to full-time based on performance
  
• Shift meals, a tight crew, and room to grow with a local business
  

How to Apply

Stop by What's Crackin in person, or email with a quick note about your kitchen experience and your weekend availability. We read every one.