Executive Sous Chef — Lead a High-Impact Kitchen Team

Butterfly LA; Culver City (CA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Bonus opportunities

Health benefits

401(k) retirement plan

Dining discounts

Career growth

Job summary

José Andrés Group is seeking an Executive Sous Chef to be the second-in-command in our culinary operations. You will lead the kitchen team, uphold food safety standards, manage prep, inventory accuracy, and drive COGS and labor discipline while stepping in for the Chef de Cuisine as needed.

You will partner with the culinary leadership on seasonal menus, tastings, and staff development, ensuring mise en place, training, and consistent service quality across all sections.

Qualifications

• 5–7+ years in a professional kitchen with 2–3+ years in sous/executive sous roles
• Advanced station mastery across grill, sauté, fry, garde manger
• Proven inventory accuracy, yield management, and COGS control
• HACCP/food safety expertise; ServSafe Manager or equivalent
• Clear, respectful communicator and coach; calm under pressure
• Experience with KDS/POS, scheduling tools, and Google Workspace

Responsibilities

• Lead line checks, calibrate stations, maintain recipes and SOPs
• Own pass during service, manage ticket flow, pacing, and remakes
• Collaborate on seasonal menus and training before launches
• Recruit, onboard, and develop cooks; foster inclusive kitchen culture
• Enforce food safety, sanitation, allergen controls, and audits
• Own inventory accuracy, par levels, waste logs, and vendor relations
• Plan labor scheduling and cross-train staff for coverage
• Oversee equipment maintenance and safety; manage work orders
• Lead events/openings with hiring, trainings, and tastings
• Maintain logs, production sheets, and cross-functional communications

Skills

Line leadership

Inventory management

COGS control

HACCP knowledge

ServSafe knowledge

Communication

Scheduling

KDS/POS

Tools

Google Workspace

Inventory software

Job description

José Andrés Group is seeking an Executive Sous Chef to be the second-in-command in our culinary operations. You will lead the kitchen team, uphold food safety standards, manage prep, inventory accuracy, and drive COGS and labor discipline while stepping in for the Chef de Cuisine as needed.

You will partner with the culinary leadership on seasonal menus, tastings, and staff development, ensuring mise en place, training, and consistent service quality across all sections.