Job Overview
Employment Type
Hourly
Compensation
Hourly
Exact $30.77
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
The hiring establishment is a distinguished restaurant located in Santa Monica, known for its commitment to delivering an exceptional dining experience through expertly crafted culinary offerings. This restaurant prides itself on its dedication to high-quality food, impeccable presentation, and outstanding customer satisfaction. With a focus on creating an inviting atmosphere, the restaurant merges culinary artistry with excellent service, catering to guests and owners alike. It is a well-established dining venue that operates with professional standards and aims to maintain its reputation as a leader in the local dining scene.
The position available is for a Sous Chef, a vital role within the kitchen hierarchy responsible for supporting the Executive Chef and Chef de Cuisine in overseeing all aspects of kitchen operations. This is a non-exempt role based in Santa Monica, offering an hourly rate of $30.77 per hour. The Sous Chef position involves creating menus, preparing food, managing food production schedules, and ensuring that all food served meets the highest standards of quality, taste, and presentation. The role requires excellent kitchen management skills, team leadership, proficient food cost control, and strict adherence to sanitation and health regulations.
The Sous Chef will play an essential part in training kitchen staff, coordinating inventory management, and maintaining cleanliness in all kitchen areas, including dishwashing and cold storage. The Sous Chef serves as a communication bridge between the kitchen and dining room to ensure a seamless guest experience. duties will include quality control, inventory checks, ordering supplies, and analyzing sales and performance data to improve kitchen efficiency and profitability.
This position is perfect for experienced culinary professionals with at least five years of diverse kitchen experience, including roles like food preparation, line cook, and expediter. Candidates will demonstrate strong supervisory skills, professional cooking techniques, and a deep understanding of food safety guidelines. Working in this role demands physical stamina, as the chef will be required to stand for long periods and handle objects up to 50 pounds regularly.
The establishment provides a technologically equipped kitchen with tools and appliances essential for modern culinary operations, including commercial ovens, steamers, fryers, mixers, blenders, and specialized kitchen gadgets to facilitate efficient meal preparation. Safety equipment such as fire extinguishers and safety blankets are in place to ensure a secure working environment.
As part of the responsibilities, the Sous Chef will also contribute to marketing efforts, participate in event planning related to catering services, and implement promotional campaigns. Candidates must exhibit leadership, creativity, and problem-solving skills to maintain food quality and operational excellence consistently.
This job not only offers competitive compensation but also a dynamic workplace where culinary professionals can grow their careers through continuous learning and development in a supportive environment dedicated to culinary innovation and guest satisfaction.
The position available is for a Sous Chef, a vital role within the kitchen hierarchy responsible for supporting the Executive Chef and Chef de Cuisine in overseeing all aspects of kitchen operations. This is a non-exempt role based in Santa Monica, offering an hourly rate of $30.77 per hour. The Sous Chef position involves creating menus, preparing food, managing food production schedules, and ensuring that all food served meets the highest standards of quality, taste, and presentation. The role requires excellent kitchen management skills, team leadership, proficient food cost control, and strict adherence to sanitation and health regulations.
The Sous Chef will play an essential part in training kitchen staff, coordinating inventory management, and maintaining cleanliness in all kitchen areas, including dishwashing and cold storage. The Sous Chef serves as a communication bridge between the kitchen and dining room to ensure a seamless guest experience. duties will include quality control, inventory checks, ordering supplies, and analyzing sales and performance data to improve kitchen efficiency and profitability.
This position is perfect for experienced culinary professionals with at least five years of diverse kitchen experience, including roles like food preparation, line cook, and expediter. Candidates will demonstrate strong supervisory skills, professional cooking techniques, and a deep understanding of food safety guidelines. Working in this role demands physical stamina, as the chef will be required to stand for long periods and handle objects up to 50 pounds regularly.
The establishment provides a technologically equipped kitchen with tools and appliances essential for modern culinary operations, including commercial ovens, steamers, fryers, mixers, blenders, and specialized kitchen gadgets to facilitate efficient meal preparation. Safety equipment such as fire extinguishers and safety blankets are in place to ensure a secure working environment.
As part of the responsibilities, the Sous Chef will also contribute to marketing efforts, participate in event planning related to catering services, and implement promotional campaigns. Candidates must exhibit leadership, creativity, and problem-solving skills to maintain food quality and operational excellence consistently.
This job not only offers competitive compensation but also a dynamic workplace where culinary professionals can grow their careers through continuous learning and development in a supportive environment dedicated to culinary innovation and guest satisfaction.
Job Requirements
- High school diploma or equivalent
- Five or more years of kitchen experience including food preparation and cooking
- Minimum six months experience in a supervisory or sous chef role
- Effective communication skills with staff and guests
- Ability to lift up to 50 pounds frequently
- Ability to stand for up to 9 hours
- Knowledge of food safety and sanitation guidelines
- Ability to work in a fast-paced, demanding kitchen environment
- Ability to perform physical tasks such as bending, stooping, and reaching
- Must be able to follow safety policies and procedures
- Ability to manage multiple tasks and resolve kitchen operational problems
- Flexibility to work various shifts including weekends and holidays
Job Qualifications
- Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
- At least six months experience as a Sous Chef or similar capacity
- Advanced understanding of professional cooking and knife handling skills
- Knowledge of safety, sanitation, and food handling procedures
- Previous kitchen management or supervisory experience
- Ability to communicate effectively with managers, kitchen staff, dining personnel, and guests
- Capacity to train and develop kitchen staff
- Strong problem-solving and organizational skills
- Ability to read and understand simple instructions and correspondence
- Basic math skills including addition, subtraction, multiplication, and division
- Ability to apply common sense understanding to carry out instructions
- Physically capable of performing job duties, including lifting and standing for extended periods
Job Duties
- Promote, work, and act in a manner consistent with the restaurant's mission
- Comply with standards of service and assist in assuring the same from all kitchen employees
- Manage day-to-day kitchen operations, coordinate food production schedules and ensure food quality, taste, and presentation
- Participate in food preparation, produce high-quality food, and expedite during peak periods
- Train kitchen staff on proper food preparation, handling, and leftover management
- Maintain employee uniform, grooming, and appearance standards
- Develop menus, recipes, and product specifications with Executive Chef and Chef de Cuisine
- Maintain effective communication within kitchen and dining room, resolve staff concerns
- Assist in food ordering based on projected business levels
- Conduct kitchen and storage inspections and correct deficiencies
- Ensure compliance with restaurant policies, health, safety, and labor regulations
- Control cash and receipts adhering to cash handling procedures
- Investigate and resolve food quality and service complaints
- Schedule cooking personnel for efficient food prep and economical use of food
- Verify deliveries and maintain inventory records
- Monitor budgets, payroll, and financial transactions
- Schedule staff hours and assign duties
- Establish personnel performance and customer service standards
- Perform food preparation or service tasks if necessary
- Plan menus and food utilization based on guest count and cost
- Maintain sanitation records as required by government agencies
- Organize worker training, resolve personnel issues, and evaluate performance
- Enforce safety policies and operate equipment safely
- Assist Dining Room Manager and Executive Chef with training and food management
- Take initiative in resolving challenges and maintain guest satisfaction
- Coordinate with fellow employees to meet operation needs
- Protect safety of self, coworkers, and guests at all times
- Report hazardous situations and accidents promptly
- Promote and implement safety policies and procedures
- Use and maintain kitchen equipment correctly and safely
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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