Los Angeles | Executive Sous Chef | New Asian Concept

DESCRIPTION:

A premier Los Angeles-based lifestyle and hospitality company is launching a sleek yet warm sushi and Asian-inspired destination in Hollywood. Designed for dinner, elevated drinks, vinyl-driven evening energy, this new concept blends exceptional cuisine with a high-energy nightlife environment. We are seeking an energetic, highly organized, and flexible Executive Sous Chef to work alongside the Head Chef to manage daily kitchen operations. The ideal candidate thrives in a fast-paced environment, doesn't mind wearing multiple hats, and is dedicated to ensuring meal quality, consistency, and culinary excellence.

Core Responsibilities —

• Leads the kitchen team and oversees daily BOH operations in the Head Chef's absence.
• Provides direct guidance and training to junior kitchen staff members across line cooking, food preparation, and dish plating.
• Supervises all food preparation and presentation to ensure quality and strict restaurant standards are met.
• Manages food and product ordering through detailed record-keeping, minimizing waste and managing budgetary concerns.
• Ensures a strict first-in, first-out food rotation system, verifying all products are properly dated and organized.
• Assists the Head Chef with menu creation, testing, and continuous kitchen organization.
• Oversees kitchen inventory and ensures cooking stations remain fully stocked, especially prior to and during prime operational hours.
• Hires and trains new kitchen employees to uphold restaurant quality and service standards.

Operational Involvement —

The Executive Sous Chef maintains kitchen efficiency and food safety by:

• Coordinating regularly with the restaurant management team regarding supply ordering, budget targets, and staffing levels.
• Verifying that all food storage and refrigeration units consistently meet health and quality standards.
• Working with existing systems to continuously improve waste reduction and kitchen efficiency.
• Partnering with the Head Chef to assess staff capabilities and implement ongoing training opportunities.
• Maintaining a hands-on presence on the line, performing mathematical functions to calculate figures, prep yields, and recipe scaling to meet business needs.

REQUIREMENTS:

• High school diploma or GED equivalent required; formal culinary training or an associate degree in culinary arts preferred.
• Minimum 2–5 years of cooking experience in a fine-dining environment, with prior experience in a culinary leadership role preferred.
• Must possess a valid Manager Food Handlers Certification.
• Ability to communicate clearly and professionally with managers, kitchen staff, dining room employees, and guests.
• Demonstrated ability to perform mathematical functions and calculate operational figures to meet business needs.
• Physical capacity to bend, stand, stoop for long periods, and work extended hours in hot kitchen conditions.

BENEFITS:

• Base Salary $100k+
• Full medical/dental/vision
• Bonus potential based on KPI's
• Dining discounts and comps
• Opportunity for growth with new locations coming online soon
• EOE - We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.