Cafe Executive Sous Chef | Full-Time | Lucas Museum of Narrative Art

Oak View Group•Los Angeles, CA

About The Position

The Cafe Executive Sous Chef provides event oversight, culinary expertise, and operational and personnel support to ensure smooth kitchen operations. The role leads daily kitchen execution across multiple concepts, creating the organization and systems needed for high-volume service and directing service flow, pacing, and communication across stations. The chef mentors, trains, and holds employees accountable while promoting a positive, cooperative work environment and maintaining consistent quality, speed, cleanliness, and food safety. The role oversees preparation systems, production planning, station readiness, labor deployment, ordering, inventory, and food-cost controls. The Cafe Executive Sous Chef is expected to anticipate operational challenges and resolve them in real time. The position pays $75,000–$85,000 annually and remains open until December 31, 2026.

Requirements

3–5 years in a Sous Chef or Executive Sous Chef role in high-volume, complex kitchen operations.
Proven experience managing large teams and multi-station or multi-concept operations.
Exceptional organizational skills and systems thinking.
Ability to lead under pressure in fast-paced, high-demand environments.
Strong understanding of preparation systems, production flow, and kitchen logistics.
High accountability, urgency, and attention to detail.
Ability to lead decisively, earn respect, and find solutions.
Technical proficiency and verifiable knowledge of food preparation methods.
Ability to recognize problems and find creative, timely solutions.
Ability to set priorities, use initiative, and make strong decisions.
Ability to be detail-oriented, multitask, and prioritize in a changing environment.
Ability to work independently in a team-oriented environment.
Ability and willingness to work a flexible schedule, including nights, weekends, and long hours.
Knowledge of and skill in using MS Word, Excel, and Outlook.
Current food handler's card and alcohol service permit.

Nice To Haves

Experience in food halls, hotels, stadiums, or other large-scale operations.
Opening experience.

Responsibilities

Manage and lead daily kitchen execution across multiple concepts simultaneously.
Drive organization, structure, and systems for smooth, high-volume service.
Manage service flow, pacing, and communication across stations.
Train, develop, and hold a large and diverse culinary team accountable.
Ensure consistency, quality, and speed across concepts and service periods.
Oversee preparation systems, production planning, and station readiness at scale.
Partner with leadership on labor deployment, scheduling, and productivity.
Support ordering, inventory, and food-cost controls.
Maintain high standards of cleanliness, organization, and food safety.
Anticipate operational challenges and solve them in real time.