Sous Chef

About Dalida

Dalida is a California Eastern Mediterranean restaurant rooted in heritage, craft, and community. We express the region’s depth and warmth through hyper-seasonal California ingredients, creating food that is soulful, refined, and deeply connected to place. Our hospitality is generous, human, and centered on the belief that many stories can share one table—and that every team member helps create that experience.

Dalida has already garnered significant acclaim, including:
• Recognition by the James Beard Foundation as a semifinalist for Best Chef: California
• Featured as “Recommended” in the Michelin Guide within six months of openingOur true success, however, comes from a diverse, inclusive team that grows, learns, and celebrates together.

The Opportunity

We are seeking a Sous Chef that works in close partnership with the Executive Chefs Laura and Sayat Ozyilmaz to oversee daily kitchen operations and ensure full alignment with the restaurant’s culinary vision, standards, and culture within a multi-award-winning fine dining environment.

This leadership role is responsible for building and sustaining a high-performing culinary team through hands-on leadership, training, and mentorship. The Sous Chef fosters a culture of professionalism, accountability, respect, and collaboration while maintaining a strong presence on the floor and leading by example at all times.

The Sous Chef plays a critical role in both back-of-house and front-of-house coordination, requiring excellent communication skills, strong organizational ability, and a consistent commitment to operational excellence. This position demands composure under pressure, sound judgment, and the ability to provide clear direction and support during all phases of preparation and service.

A primary responsibility of this role is to ensure the consistent execution of all menu items to the highest standards of quality, technique, consistency, and presentation. The Sous Chef oversees prep, line performance, and service flow, and assumes full operational leadership in the absence of the Executive Chef.

In addition, the Sous Chef supports key operational functions including ordering, receiving, inventory management, cost control, recipe management, kitchen organization, sanitation, and food safety compliance. This role requires a proactive, detail-oriented, and solutions-driven approach, with a focus on continuous improvement and excellence in execution.

Essential Duties & Responsibilities

Leadership & Team Development

• Lead by example with professionalism, discipline, and a commitment to excellence.
• Recruit, train, coach, and develop a high-performing culinary team.
• Provide ongoing mentorship and constructive feedback to support employee growth and performance.
• Foster a culture of accountability, respect, teamwork, and continuous improvement.
• Clearly delegate responsibilities across prep and line teams based on business needs.
• Maintain composure and decisiveness in a fast-paced, high-pressure environment.

Communication

• Maintain clear, consistent, and proactive communication with the Executive Chef to ensure alignment on priorities and standards.
• Act as a key liaison between BOH and FOH to ensure seamless service execution.
• Communicate menu knowledge, changes, prep priorities, and service expectations effectively to the team.
• Address challenges in real time with professionalism, urgency, and a solutions-oriented mindset.

Accountability & Operations

• Support and oversee daily kitchen operations across all stations and service periods.
• Assume full leadership responsibility in the absence of the Executive Chef.
• Ensure the kitchen is organized, prepared, and set up for successful service execution.
• Assist with expediting and maintaining service flow and standards.
• Ensure timely opening and closing procedures are completed accurately.
• Monitor team performance, attendance, and adherence to company standards.
• Take ownership of operational outcomes and drive continuous improvement.
• Other duties as assigned by the Chef team

Culinary Execution

• Ensure all dishes are executed with precision, consistency, and excellence in presentation.
• Oversee mise en place, prep execution, and line performance to maintain readiness and efficiency.
• Review and manage prep lists; delegate tasks effectively to optimize productivity.
• Conduct tastings and maintain quality control standards across all stations.
• Collaborate on menu development, seasonal offerings, and special events.
• Oversee staff meal planning and execution.
• Maintain a clean, organized, and service-ready kitchen environment at all times.

Food Safety, Sanitation & Organization

• Uphold the highest standards of food safety, sanitation, and cleanliness.
• Ensure compliance with all food handling, allergy, and hygiene protocols.
• Maintain organization and proper storage across all refrigeration and dry storage areas.
• Enforce labeling, dating, FIFO practices, and product rotation.
• Conduct regular audits to ensure quality, freshness, and compliance.

Inventory, Ordering & Cost Control

• Oversee ordering, receiving, and inventory management to support operational efficiency.
• Monitor stock levels and minimize waste to meet cost control targets.
• Verify quality and accuracy of all deliveries and manage vendor communication.
• Ensure proper storage, labeling, and handling of all incoming products.
• Maintain accurate records, including invoices, inventory logs, and recipe systems.

Professional Requirements & Working Conditions

• Availability to work evenings, weekends, and holidays as required.
• Ability to perform effectively in a fast-paced, high-pressure environment.
• Proficient in kitchen systems and relevant software (including Square POS/Payroll).
• Ability to stand for extended periods and lift up to 50 lbs, move safely through all areas of the restaurant, including stairs and uneven or slippery surfaces.
• Maintain safety awareness and support a respectful, compliant workplace environment.
• Assist in diffusing tense situations involving staff or guests to help prevent safety or legal issues and support management in handling disruptive behavior when necessary.
• California Food Handler Certification (or ability to obtain within required timeframe).

Other duties assigned as needed

What we offer

• Opportunity to grow within a respected, multi-awarded culinary program
• A culture rooted in craftsmanship, collaboration, respect and continuous refinement
• A supportive, growth-oriented environment with structured professional development

Position requires Reference check