Sous Chef

Location: Arts District, Downtown Los Angeles, CA
Position: Full-Time
Reports To: Chef de CuisineAbout La Morocha

La Morocha is an exciting new restaurant opening in the Arts District of Downtown Los Angeles, led by acclaimed Chef David Castro. Rooted in the culinary traditions of Baja California and inspired by the the "borderless" cuisine of California.

We are seeking an experienced, passionate, and highly organized Sous Chef to join our opening leadership team. This is an opportunity to help build a culture, develop a team, and contribute to the successful launch of a dynamic new restaurant.

The Sous Chef serves as a key member of the culinary leadership team and is responsible for supporting all kitchen operations. This role works closely with the Chef de Cuisine to execute the culinary vision, maintain operational excellence, develop team members, and ensure exceptional food quality and consistency.

The ideal candidate is a strong leader who thrives in fast-paced environments, leads by example, and is committed to creating memorable guest experiences through outstanding food and hospitality.

• Ensure all food is prepared and presented according to established recipes and standards.

• Maintain consistency, quality, and execution across all menu offerings.

• Assist in menu development, recipe testing, and seasonal menu changes.

• Monitor food quality throughout service and provide real-time coaching to culinary team members.

• Lead, motivate, and develop BOH team members through training, coaching, and accountability.

• Assist with hiring, onboarding, scheduling, and performance management.

• Foster a positive, professional, and collaborative kitchen culture.

• Maintain high standards of cleanliness, organization, and professionalism.

• Oversee daily kitchen operations

• Manage prep production, line readiness, and service execution.

• Monitor inventory levels and assist with ordering and receiving.

• Support food cost management through proper purchasing, portion control, waste reduction, and inventory practices.

• Ensure compliance with all health, safety, and sanitation standards.

• Participate in pre-opening planning, training, and systems implementation.

• Assist in building kitchen procedures, prep systems, and operational standards.

• Support team training and culture development during the restaurant launch.

• Minimum 3 years of Sous Chef experience in a high-volume, chef-driven restaurant.

• Strong knowledge of Mexican cuisine and ingredients preferred.

• Proven leadership and team development experience.

• Excellent organizational and communication skills.

• Strong understanding of food cost controls, inventory management, and kitchen administration.

• Ability to thrive under pressure while maintaining attention to detail.

• Flexible schedule, including evenings, weekends, and holidays.

• Food Handler Certification required; ServSafe Manager Certification preferred.

• Competitive salary based on experience

• Performance-based bonus opportunities

• Health, Vision and Dental benefits

• Dining and employee discounts

• Career growth opportunities within a growing hospitality group

• Opportunity to be part of an exciting restaurant opening and help shape its culture from day one

Qualified candidates should submit a resume along with a brief introduction outlining their culinary experience and leadership philosophy.

La Morocha is an equal opportunity employer and is committed to creating an inclusive workplace that celebrates diversity and hospitality.