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Join the Soup Crew

We’re always looking for friendly, eager soup lovers to join our team. Check out our open positions to see what’s cookin’.

Open Positions – Culinary Professionals

The Soup Cup – a microsouperie® is an innovative, market defining new QSR 2.0 concept. The Art of Soup is the mission, culinary comfort and pleasure is the outcome.

The Soup Cup – a microsouperie® embraces Soup. Classically prepared, handcrafted from scratch. 8 different varieties each day, 5 days a week, 40 different soups weekly, ever changing from 865 recipes. We also serve grilled cheese sandwiches from 85 different recipes, handmade Belgium fries with 23 different dipping sauces, all in an everchanging daily event atmosphere.

We are currently seeking a qualified, self-driven, motivated and talented culinary professionals to join our team.

Sous Chef – Full time with Benefits – $35K+

The candidate will possess a solid foundation in strong leadership qualities along with a wealth of culinary knowledge and sanitary skills and certification. The successful candidate will be able to demonstrate the ability to control food costs, inventory, food production, kitchen sanitation, and work closely with ownership on purchasing and development of new recipes.

He/She must be able to foster an atmosphere of cooperation and mutual respect for all employees, through leading by example in all tasks and behavior.

This is not an entry level position and will require dedication and determination. The candidate must have a passion for excellent quality food and can work in a fast-paced environment, while not only helping serve quality fresh products, from the 3-county area in a timely manner without sacrificing quality.

REQUIREMENTS:

3 years of experience as a Sous Chef.

5-7 years of experience in the culinary field.

Associates degree from an accredited ACF culinary school.

Sanitation Certificate (Valid)  Serv/Safe.

Member of the ACF and/or other culinary groups.

A thorough working knowledge of a variety cuisines.

Strong experience and skills of various cooking methods, ingredients, equipment and procedures and must master the knowledge of stocks, soups and sauces.

Impeccable and verifiable references.

QUALIFICATIONS:

Ability to lift 50 pounds on a daily basis. Excellent physical and mental condition.

Works well under pressure, accuracy and speed in handling emergency situations, providing solutions and open to change.

Willingness to learn from an ACF Certified Executive Chef to advance in the craft of cuisine.

Knowledge of all general kitchen operations, based on prior experience in a kitchen.

Familiar with the industry’s best practices.

Hard-working, Passionate, Creative and must be Organized.

EXPECTATIONS:

Being able to recruit, train and manage kitchen staff.

Assumes responsibility for personal growth and development.

Conducts themselves (acts and dresses) professionally always; set standards for all associates with cleanliness and attitude.

Expresses ideas and conveys information clearly, effectively, and professionally.

Actively listens to others and motivates staff to excel.

Conveys company policies, procedures, information, decisions, or problems to appropriate parties on a timely basis.

Direct oversight of all line cooks and food production standards for the restaurant set by the Executive Chef.

Ensure all established cooking procedures and recipes are adhered to and report any deviation or problems to the Executive Chef immediately.

Maintain constant communication with front of the house, cooks, management on par levels of all stocks, soups, sauces, and all other foods served.

Maintain and enforce consistent sanitation procedures.

Line Cook – Part Time $13/hr; Full Time $27K w/ Benefits

The candidates will have 2-3 years of culinary experience and must understand the workings of a professional kitchen. Responsibilities will include food preparation tasks assigned, hot entrees, vegetable preparation, stocks, sauces, garnishes as appropriate, and other techniques. Will clean work area and kitchen during and at the end of shift; assist with receiving deliveries to the kitchen. Must be able to take direction and follow recipes. Will work in a supervised environment with an ACF Certified Executive Chef and Sous Chef.

He/She must be able to foster an atmosphere of cooperation and mutual respect for all employees with a team-oriented mindset, a passion for excellence, great energy, and an eagerness to continually develop their skill set.

This position will require dedication and determination. The candidate must have a passion for excellent quality food and can work in a fast-paced environment, while not only helping serve quality fresh products, from the 3-county area in a timely manner without sacrificing quality.

REQUIREMENTS:

Over the age of 18 years.

Constant attendance is required and prepared to work.

2-3 years of experience in culinary field as line cook, restaurant cook, prep cook.

Associates degree from accredited ACF culinary school preferred.

Sanitation Certificate (Valid) Serv/Safe.

Strong experience and skills of various cooking methods, ingredients, understanding of proper food handling procedures, strong knife skills.

Experience in high-level, fast paced kitchen.

Impeccable and verifiable references.

QUALIFICATIONS:

Ability to lift 50 pounds on a daily basis. Excellent physical and mental condition.

Must be able to perform simple grasping, fine manipulations, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally.

Standing for long periods of time.

Must have strong knife skills.

Works well under pressure and stressful situations.

Hard-working, Passionate, Creative and must be Organized.

EXPECTATIONS:

Adheres to company policies and procedures at all times.

Maintains clean and professional appearance and observes personal cleanliness at all times.

Maintains a positive and professional approach with coworkers, management, and customers.

Must be able to exercise judgement and make decisions based on job knowledge and awareness of company policies and procedures.

Performs food preparation using proper food handling techniques in a timely manner. Utilizing techniques which comply with safety and sanitation rules and practices.

Prepares all required items

Disposes of food and waste in accordance with established policies

Cover, dated, labeled all leftovers and neatly stored.

Assists and sets up stations with necessary items, maintains and breaks down said stations.

Serves food items in accordance with established portions and presentation standards.

Keeps work stations clean/organized at all times and insures proper sanitation policies are met, maintains the highest sanitary standards, follows all sanitation policies set by state, county.

Notifies Sous Chef of outages, problems and assists with other duties as directed by the Sous Chef or Executive Chef.

Prep Cook – Part time $10/hr +

Looking for motivated and energetic, self-starting individuals, searching for an opportunity to enhance their culinary knowledge and skills at a part time prep cook position.  Techniques needed include strong knife skills, a strong knowledge of professional kitchen procedures, positivity and a willingness to learn new concepts and ideas in a stimulating environment captivating imagination and experimentation.  Expectations include promptness and dedication, as well as all-inclusive clean-up responsibilities and sanitation standards.

Contact us for more information!

scott and rita