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

Oak View Group•Los Angeles, CA

21h•Onsite

About The Position

Oak View Group (OVG) is seeking a Cafe Executive Sous Chef to provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of the operations. A critical function of the Executive Sous Chef will be to actively mentor, train, and help employees meet company quality standards and to promote a positive, enthusiastic, and cooperative work environment. This role will pay a yearly salary of $75,000 to $85,000.

Requirements

Minimum of 3-5 years in 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 prep systems, production flow, and kitchen logistics.
High level of accountability, urgency, and attention to detail.
Natural leader—respected, decisive, and solutions-oriented.
Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
Ability to recognize problems and to creatively and expeditiously find solutions.
Ability to set priorities and use initiative; solid decision-maker.
Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
Ability to be self-directed while working in a team-oriented environment.
Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
Maintains a current food handler's card and alcohol service permit if required by state or local government.

Nice To Haves

Experience in food halls, hotels, stadiums, or large-scale operations strongly preferred.
Opening experience is a major plus.

Responsibilities

Lead daily kitchen execution across multiple concepts simultaneously.
Drive organization, structure, and systems to ensure smooth, high-volume service.
Act as a command center during service—managing flow, pacing, and communication across stations.
Train, develop, and hold accountable a large and diverse culinary team.
Ensure consistency, quality, and speed across all concepts and service periods.
Oversee prep systems, production planning, and station readiness at scale.
Partner with leadership on labor deployment, scheduling, and productivity.
Support ordering, inventory, and food cost controls with discipline.
Maintain exceptional standards in cleanliness, organization, and food safety.
Anticipate challenges before they happen—and solve them in real time.