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

Oak View Group•Los Angeles, CA

21h•Onsite

About The Position

The Restaurant Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of any assigned event. 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 is a key position for the effective and profitable operation of the business. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

Requirements

Minimum of 3-5+ years of kitchen management experience in a full-service restaurant or events venue.
Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
Must have active listening and effective communication skills.
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
Ability to assist others in developing needed skills for effective job performance.
Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
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.
Demonstrated and verifiable track record of meeting projected costs.
Professional appearance and presentation required.
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.
Working knowledge of employee scheduling in a hospitality environment.
Ability to obtain and maintain certification in a nationally recognized sanitation program

Responsibilities

Support and lead all back-of-house operations with a focus on consistency, speed, and organization.
Act as a key leader during service—driving execution, managing flow, and maintaining standards.
Train, coach, and develop line cooks and junior kitchen leaders.
Ensure all dishes meet presentation, quality, and timing standards.
Oversee prep, station organization, and service readiness daily.
Assist with labor management, scheduling, and team productivity.
Support ordering, inventory, and food cost control alongside leadership.
Maintain a clean, organized, and disciplined kitchen environment.
Step into a leadership role across all shifts, ensuring consistency regardless of coverage.
Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.
Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency.
Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained.
Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
Supervises all line setup, prep, and breakdown activities.
Responsible for in-service delegation of tasks to line personnel.
Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
Maintains a positive and compliant employee relations climate.
Responsible for staffing, training, evaluation, and counseling of Public Foods kitchen staff.
Promotes support and communication with entire staff.
Positively interacts with front-of-house staff and rapidly solves problems.
Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
Promotes teamwork among staff through effective communication, follow-through, and goal setting.
Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.