Executive Sous Chef

Compass Group•Los Angeles, CA

11h•$85,000 - $90,000

About The Position

Join our culinary team as the Executive Sous Chef for our bistro‑style, farm‑to‑table outlet featuring full‑scratch, California‑inspired cooking. This role blends hands‑on kitchen leadership with daily service execution, seasonal production, and collaboration across a creative, high‑energy campus. You’ll support a menu rooted in local ingredients, thoughtful technique, and innovative flavor, while leading a team that shares your passion for hospitality and fresh, vibrant food.

Requirements

3+ years in a supervisory role or equivalent experience through alternative pathways
Background working in bistro‑style, farm‑to‑table, seasonal, or scratch kitchens
Proven ability to lead teams during busy service periods
Understanding of food safety, sanitation, and kitchen workflows
Ability to adapt across multiple kitchens, menus, and service styles
Strong communication skills with a collaborative, supportive leadership style

Nice To Haves

Exposure to seasonal menu development or partnerships with local farms
Experience supporting multi‑venue or campus‑style dining

Responsibilities

Lead daily culinary execution for the outlet, ensuring consistency, timing, and high‑quality production
Guide full‑scratch cooking, seasonal menu execution, and local sourcing practices
Support additional outlets across the campus, including events and catering
Lead kitchen teams during service with a calm, collaborative, and hands‑on approach
Cook, prep, and plate dishes to recipe and quality standards
Maintain sanitation, safety, and station organization at all times
Provide training, coaching, and support for hourly cooks and leads
Monitor production flow, prep levels, and inventory awareness to reduce waste and support cost goals
Communicate with culinary, operations, and front‑of‑house partners to align on daily priorities
Help troubleshoot service challenges in real time to support guest experience