Sous Chef - Baltaire

BALTAIRE•Los Angeles, CA

25d•$85,000 - $95,000•Onsite

About The Position

As Sous Chef, you will work closely with the Executive Chef and Chef de Cuisine to support daily kitchen operations, culinary execution, and team development. This is a hands-on leadership role focused on maintaining high standards in a fast-paced environment.

Requirements

2+ years of Sous Chef or comparable culinary leadership experience, preferably in fine dining.
5+ years of professional cooking experience.
Strong culinary knowledge, knife skills, and attention to quality and presentation.
Creativity with the ability to bring ideas forward and execute them effectively.
Strong organization, time management, and attention to detail.
Current ServSafe® Certification.
Ability to work on your feet for extended periods in a fast-paced kitchen.
Ability to work approximately 55–60 hours per week, including evenings, weekends, holidays, special events, and additional shift coverage as needed.

Nice To Haves

Restaurant opening and banquet experience, including private events of 2–100 guests, preferred.
Culinary school education
Multilingual communication skills are a plus.

Responsibilities

Support daily kitchen operations while maintaining consistent standards for food quality, preparation, presentation, and execution.
Ensure food is prepared according to company recipes, specifications, and quality standards.
Maintain kitchen schedules, par lists, prep lists, order guides, and opening and closing procedures.
Assist with inventories, ordering, receiving, product rotation, and kitchen organization.
Support kitchen repairs and maintenance to ensure equipment and work areas are properly maintained.
Lead food education during pre-shift meetings and support menu knowledge across FOH and BOH teams.
Utilize basic computer applications and POS systems as needed.
Maintain positive relationships with vendors and support the needs of the culinary operation.
Lead by example while coaching and developing hourly culinary team members.
Support training to strengthen culinary skills, consistency, efficiency, and overall performance.
Participate in employee evaluations and provide clear, constructive feedback.
Assist with recruiting, hiring, onboarding, and performance management.
Partner with culinary leadership to maintain appropriate staffing and shift coverage.
Help create a kitchen culture centered around teamwork, accountability, and professionalism.
Maintain high standards of food safety, sanitation, cleanliness, organization, and product quality.
Follow company safety programs and participate in required kitchen health and safety inspections.
Ensure proper storage, labeling, rotation, and shelf-life standards are consistently followed.
Maintain knowledge of applicable California labor, hiring, health, and safety requirements.
Support responsible sourcing practices and an inclusive, collaborative kitchen environment.