Sous Chef

MÍRATE is seeking a dedicated Sous Chef to join our team in Los Feliz!

MÍRATE showcases Contemporary Mexican cuisine from Chef Alan Sanz, paired with an award-winning beverage program by Maxwell Reis. Rooted in the eastside community, we create intentional dining experiences that celebrate and honor Mexican culture through both food and beverage.

Position Overview
The Sous Chef works closely with kitchen leadership to maintain the highest culinary and operational standards. This role is responsible for ensuring consistency, accountability, and quality across all stations, as well as stepping into the leadership role of the Executive Chef in their absence. The Sous Chef supports the team through supervision, delegation, training, and discipline as needed, while fostering a positive and professional kitchen environment.

Schedule

• 5 days per week (including weekends and holidays)

• 2 consecutive days off per week, barring emergencies

Key Responsibilities

Operations & Standards

• Maintain kitchen cleanliness and organization that meets or exceeds Health Department standards

• Support administrative duties and back-of-house operations

• Manage receiving processes to ensure all products meet restaurant standards

• Assist with ordering and inventory management

• Monitor labor to avoid excessive overtime or meal break violations unless pre-approved

• Report repetitive food quality issues to the Chef promptly

• Identify and address maintenance issues with urgency and proper communication

• Help oversee private events and buyouts as needed

• Uphold a safe, healthy, and respectful workplace environment

Leadership & Team Development

• Lead by example, demonstrating professionalism and integrity

• Mentor, coach, and train BOH staff on techniques, stations, and new menu items

• Collaborate on writing fair and effective schedules

• Support disciplinary conversations and actions when necessary

• Promote a culture of teamwork, respect, and dignity among all staff

On the Line

• Oversee completion of daily BOH tasks and station prep

• Step in to cover stations during breaks or call-outs

• Expedite service as needed

• Taste and quality-check all dishes throughout the day

• Ensure consistency in recipes, execution, and plating

Qualifications

• Minimum 3 years of experience as a lead line cook or in a comparable leadership role

• Broad knowledge of all aspects of food service and kitchen operations

• Strong multitasking, organizational, and prioritization skills in a fast-paced environment

• Excellent communication and customer service skills

• Proficiency with basic computer programs (Word, Excel, Google Suite)

Physical Requirements

• Ability to stand and move at a steady pace for up to 10 hours

• Ability to lift up to 50 lbs

• Ability to bend, stoop, squat, and stretch to complete cleaning and prep tasks