Elite Cafe Executive Sous Chef — Lead Multi-Concept Kitchen

Oak View Group; Los Angeles (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

401(k) savings plan with company match

Paid time off and holidays

Job summary

Oak View Group seeks a Cafe Executive Sous Chef to oversee a high-volume, multi-concept cafeteria inside a premier cultural destination in Los Angeles. The role focuses on culinary excellence, structure, and leadership to deliver fast, consistent service across diverse concepts.

The ideal candidate will mentor a large team, implement systems, and maintain strict quality and food safety across all service periods. Open to demanding schedules and complex operations.

Qualifications

• 3–5 years as Sous Chef or Exec Sous Chef in high-volume kitchens.
• Experience managing large teams and multi-station operations.
• Strong organizational skills and systems thinking.
• Ability to lead under pressure in fast-paced environments.
• Knowledge of prep systems, production flow, and kitchen logistics.
• Flexible schedule; nights, weekends, and long hours.

Responsibilities

• Lead daily kitchen execution across multiple concepts.
• Improve organization and systems for high-volume service.
• Act as command center during service—manage flow across stations.
• Train and develop a large culinary team.
• Oversee prep, production planning, and station readiness.
• Partner on labor deployment and productivity.
• Support ordering, inventory, and food cost controls.
• Maintain cleanliness, organization, and food safety.
• Anticipate challenges and solve them in real time.

Skills

High-volume ops

Team leadership

Operations systems

Food safety

Problem solving

Job description

Oak View Group seeks a Cafe Executive Sous Chef to oversee a high-volume, multi-concept cafeteria inside a premier cultural destination in Los Angeles. The role focuses on culinary excellence, structure, and leadership to deliver fast, consistent service across diverse concepts.

The ideal candidate will mentor a large team, implement systems, and maintain strict quality and food safety across all service periods. Open to demanding schedules and complex operations.