Sous Chef
⸻
Responsibilities
- Collaborate with the Chef de Cuisine and Head of Culinary to develop and refine seasonal menus
- Being a compassionate and fierce leader
- Oversee production, ordering and inventory systems
- Service execution in a high volume and quality driven establishment
- Minimum 3 years’ experience as a Sous Chef or Senior Line Cook in a chef-driven, ingredient-focused restaurant
- A calm, grounded demeanor with strong communication and organization skills
- A collaborative mindset and ability to take direction with professionalism and grace
- Excellent knife skills and production ability
- Owner-operated environment with hands-on mentorship from experienced chefs and restauranteurs
- Competitive compensation and benefits for qualified candidates
- Clear career growth opportunities as we expand in Los Angeles and beyond
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