Sous Chef

Compass Group•Los Angeles, CA

25d•$85,000 - $90,000•Onsite

About The Position

We're seeking a talented Sous Chef to help launch and support an elevated hospitality-driven dining program within a premier corporate campus environment. This is an exciting opportunity to play a key leadership role in a chef-driven operation that combines restaurant-quality dining, specialty beverage offerings, grab-and-go services, catering, and workplace hospitality. This role offers a highly desirable Monday-Friday schedule with no late-night service, providing the opportunity to focus on culinary excellence, team development, and guest experience in a dynamic professional setting. As Sous Chef, you will partner closely with the Executive Chef to ensure outstanding execution across multiple food and beverage platforms. You'll be a hands-on leader in the kitchen, visible to guests and team members alike, helping to build operational excellence, develop talent, and deliver consistently exceptional food and hospitality experiences. The ideal candidate enjoys mentoring others, thrives in collaborative environments, and takes pride in quality, consistency, and thoughtful execution.

Requirements

Experience supporting or leading culinary teams within restaurant, hospitality, workplace dining, catering, or upscale foodservice environments.
Strong leadership skills with a collaborative, team-oriented approach.
Solid culinary fundamentals and the ability to execute across multiple service formats and dayparts.
Experience working in guest-facing environments where professionalism and hospitality are essential.
Strong organizational skills with the ability to manage multiple priorities in a fast-paced setting.
Knowledge of production planning, menu execution, and service leadership.
Understanding of food cost management, purchasing, inventory practices, and waste reduction initiatives.
Knowledge of food safety, sanitation, HACCP, and regulatory compliance standards.
Ability to follow established systems while contributing innovative ideas and operational improvements.
Adaptability and a solutions-focused mindset in a growing and evolving operation.
Passion for culinary excellence, hospitality, and developing high-performing teams.
Culinary degree or equivalent professional experience.
Previous Sous Chef or culinary leadership experience.
Experience supporting catering, hospitality events, or workplace dining programs.
ServSafe Certification or equivalent food safety certification.
Experience in high-volume, quality-focused foodservice operations.

Responsibilities

Partner with the Executive Chef to oversee daily culinary operations across café dining, specialty beverage programs, grab-and-go offerings, pantry services, catering, and special events.
Support the execution of innovative menus that balance creativity, seasonality, quality, and operational efficiency.
Lead by example in all aspects of food preparation, production, and service while maintaining exceptional culinary standards.
Ensure consistency in food quality, presentation, and guest experience across multiple service platforms.
Coach, train, and mentor culinary team members while fostering a positive, organized, and inclusive kitchen culture.
Assist with menu planning, tastings, recipe development, and new program rollouts.
Collaborate closely with hospitality and operations teams to support seamless service execution and overall guest satisfaction.
Oversee prep, production, and service to ensure freshness, consistency, and attention to detail.
Support food cost management through effective ordering, inventory control, waste reduction, and production planning.
Maintain recipes, production guides, and culinary standards to support consistent execution.
Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and company policies.
Provide leadership and direction in the absence of the Executive Chef.
Support catered events, executive meetings, hospitality activations, and special programs as needed.
Contribute ideas and best practices that drive continuous improvement and operational excellence.