Dynamic Sous Chef — Lead Culinary Team & Menus

Innovative Dining Group; West Hollywood (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

BOA Steakhouse Sunset is seeking a Sous Chef to join our team in Southern California. This role partners with the Executive Chef to supervise kitchen operations, ensure high-quality food production, and uphold our standards of hospitality and service.

We expect a post-secondary culinary program or equivalent experience, strong food safety knowledge, and the ability to train and motivate staff. The position requires flexibility for daytime/evening/weekend shifts and a hands-on leadership style.

Qualifications

• Supervisory experience in kitchen operations or similar role.
• Strong knowledge of food safety regulations and proper handling procedures.
• Ability to lead, train and motivate kitchen staff to meet company standards.

Responsibilities

• Manage kitchen operations in partnership with the Executive Chef.
• Train and coach staff to adhere to standards, procedures, and sanitation rules.
• Assist in creating weekly schedules for back-of-house employees.
• Direct line production and maintain an efficient, hands-on approach.
• Oversee daily ordering and receiving; adjust as needed for quality and stock.
• Set up production cycles, monitor inventory, and replenish as necessary.
• Contribute to recipe development and maintain core recipe files.
• Conduct orientation for new hires and participate in performance reviews.
• Monitor safety and cleanliness in all food production areas.

Skills

Supervisory experience

Food safety knowledge

Operational excellence

Computer basics

Education

Culinary arts program or equivalent experience

Tools

Microsoft Office

Restaurant POS Systems

Job description

BOA Steakhouse Sunset is seeking a Sous Chef to join our team in Southern California. This role partners with the Executive Chef to supervise kitchen operations, ensure high-quality food production, and uphold our standards of hospitality and service.

We expect a post-secondary culinary program or equivalent experience, strong food safety knowledge, and the ability to train and motivate staff. The position requires flexibility for daytime/evening/weekend shifts and a hands-on leadership style.