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

Oak View Group•Los Angeles, CA

About The Position

The Restaurant Sous Chef assists the Executive Chef with the daily operation of the full-service restaurant kitchen. The role provides hands-on leadership in food production, kitchen staff management, food safety and sanitation, and menu execution, with the goal of maintaining high culinary standards and delivering an outstanding dining experience. The Sous Chef oversees preparation, cooking, plating, and service execution; supports menu development and kitchen planning; and helps develop culinary staff. The position also supports inventory, purchasing, cost control, workplace safety, and coordination with front-of-house teams and event operations. The role pays an annual salary of $75,000–$85,000.

Requirements

3–5 years of progressive culinary experience in a full-service restaurant, private club, hotel, or upscale hospitality environment.
Previous kitchen supervisory or management experience is required.
Food Protection Manager Certification is required, or the ability to obtain it within the designated timeframe.
Strong knowledge of culinary techniques, food preparation, and kitchen operations.
Proven leadership and team development skills.
Ability to manage multiple priorities in a fast-paced kitchen environment.
Knowledge of food cost control, inventory management, and labor management.
Excellent communication, organizational, and problem-solving skills.
Strong understanding of food safety, sanitation, and HACCP principles.
Passion for hospitality, quality, and continuous improvement.
Ability to stand and walk for extended periods; bend, reach, lift or carry heavy objects, and perform repetitive hand movements.
Ability to work around hot cooking equipment and varying kitchen temperatures.
Ability to work evenings, weekends, holidays, and extended hours based on business needs.

Nice To Haves

Associate's or Bachelor's degree in Culinary Arts or Hospitality Management, or an equivalent combination of education and experience.
Sous Chef experience.

Responsibilities

Assist the Executive Chef in managing day-to-day restaurant kitchen operations.
Oversee food preparation, cooking, plating, and presentation to ensure consistency and quality.
Ensure menu items follow standardized recipes and presentation standards.
Manage kitchen operations during service, including ticket flow and timely execution.
Check food quality, taste, portioning, and presentation before dishes leave the kitchen.
Assist with menu development, seasonal offerings, daily specials, and recipe testing.
Manage, coach, and mentor culinary staff, including Line Cooks, Prep Cooks, Pastry team members, and Dishwashers.
Assist with recruiting, interviewing, onboarding, and training culinary team members.
Foster a positive, collaborative, and respectful kitchen culture.
Conduct daily pre-shift meetings and communicate operational priorities.
Provide coaching and performance feedback to support employee development.
Develop and monitor daily production schedules and prep lists.
Ensure kitchen stations are stocked and organized before service.
Monitor labor productivity and staffing levels.
Assist with inventory management, ordering, receiving, and product rotation.
Reduce food waste through production planning and portion control.
Maintain compliance with food safety, sanitation, HACCP, and health department regulations.
Ensure food products are labeled, dated, stored, and handled properly.
Inspect kitchen equipment and work areas for cleanliness and safety.
Promote compliance with OSHA standards and company workplace safety policies.
Assist in managing food costs, labor costs, and kitchen operating expenses.
Monitor inventory and support purchasing decisions.
Identify opportunities to improve kitchen efficiency while maintaining quality.
Support budget goals through cost control and waste reduction.
Partner with front-of-house managers to coordinate service execution.
Support banquet, catering, and special event culinary operations as needed.
Collaborate with culinary leadership to improve guest satisfaction and operational performance.