Sous Chef. California Cuisine

The Bungalow Hospitality Group•Long Beach, CA

2d•$75,000 - $80,000•Onsite

About The Position

The Sous Chef is the second-in-command of the kitchen, supporting the Chef de Cuisine in daily culinary operations, food quality, and team leadership. This role runs the line during service, trains staff, and ensures standards are met in a fast-paced, elevated California bistro. The Sous Chef works closely with the Chef de Cuisine and General Manager to maintain food quality, kitchen efficiency, and compliance with food safety and labor regulations.

Requirements

California Food Handler Card required, or must be obtained within 30 days of hire.
ServSafe Manager Certification (or equivalent) required, or must be obtained within 30 days of hire.
Minimum of 3 years of culinary experience, including line leadership in a high-volume, scratch kitchen.
Strong knowledge of seasonal and California-inspired cuisine.
Familiarity with food costing, ordering, and California food safety regulations.
Working knowledge of California labor laws and workplace safety requirements.

Responsibilities

Run the line and expedite during service to ensure quality, consistency, and timing.
Execute recipes, prep, and plating to the standards set by the Chef de Cuisine.
Conduct line checks and ensure stations are properly set and stocked.
Step in to lead the kitchen in the Chef de Cuisine’s absence.
Train, coach, and supervise line cooks and dishwashers during shifts.
Ensure non-exempt staff record hours accurately and take required meal and rest breaks under California law.
Communicate staffing, performance, and operational concerns to the Chef de Cuisine and management.
Assist with ordering, receiving, inventory, and waste control.
Monitor portioning and prep levels to support food cost targets.
Maintain compliance with the California Retail Food Code and county health requirements.
Uphold sanitation, safety, and Cal/OSHA standards; report and document incidents.