Sous Chef - Santa Monica, CA

Compass Group•Santa Monica, CA

1d•$70,000 - $75,000•Onsite

About The Position

As a Sous Chef, you will play a key leadership role in supporting culinary operations within a dynamic foodservice environment. Reporting to the Executive Chef, you will assist with daily food production, menu development, catering execution, inventory management, and the supervision of hourly kitchen associates. This is an exciting opportunity for an upbeat and motivated culinary professional with a passion for scratch cooking, creativity, and excellence in food quality and presentation.

Requirements

Associate degree in Culinary Arts or equivalent experience.
2+ years of culinary or kitchen management experience in high-volume foodservice operations; institutional, hospitality, healthcare, corporate dining, or contract foodservice experience preferred.
Strong catering experience and ability to lead special events.
Knowledge of scratch cooking, batch production, and food cost controls.
Demonstrated understanding of food trends, seasonal ingredients, and sustainable practices.
ServSafe Certification highly preferred.
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools.
Excellent communication and leadership skills with a strong sense of ownership and collaboration.
Dedication to delivering exceptional guest experiences and a passion for creating delicious, high-quality meals.

Responsibilities

Assist the Executive Chef in daily kitchen operations, including food preparation, production, and supervision of back-of-house staff.
Support cost control initiatives by assisting with inventory management, ordering, and minimizing food waste.
Help plan, develop, and implement menus that align with company culinary standards, customer preferences, and nutritional guidelines.
Lead or support the preparation and execution of catered events, ensuring high-quality food, presentation, and service.
Implement and support new culinary programs and initiatives in collaboration with the Executive Chef and corporate culinary team.
Ensure all food safety and sanitation guidelines are rigorously followed, including compliance with HACCP and allergy protocols.
Maintain high standards for food quality, cleanliness, and organization in all kitchen areas.
Participate in training and mentoring hourly culinary staff to support skill development and team culture.
Champion a safe, inclusive, and collaborative kitchen environment that reflects company values.