Lead Sous Chef — Creative Kitchen & Team Growth

Kimpton Hotels & Restaurants; Los Angeles (CA); On-site; USD 26,000 - 34,000; Full time

Job summary

Kimpton Hotels & Restaurants is seeking a dedicated kitchen professional to lead culinary operations in Los Angeles. You will oversee food quality, service flow, and cost control while maintaining a high standard of guest experience.

Responsibilities include coordinating orders, training staff, enforcing safety rules, and collaborating with management on menu pricing. Flexibility to work mornings, nights, weekends, and holidays is expected.

Qualifications

• 1 year of experience in a related or supportive role.
• Expertise in food product, presentation, quality and preparation, along with menu concept and design.
• Time management and organizational ability for high quality food production.
• Ability to work with minimal direction or supervision to complete tasks.
• Excellent written communication and presentation skills.

Responsibilities

• Lead kitchen staff and coordinate food orders, supervise prep and cooking by checking plating, temperature, and portions.
• Train kitchen staff on prep work and plating techniques.
• Store food products in compliance with safety practices.
• Maintain sanitation and safety standards in the kitchen area.
• Assist with scheduling all kitchen staff.
• Promote all kitchen health and safety rules.
• Price menu items in collaboration with the Restaurant Manager; order supplies and equipment; keep cost reports.
• Encourage and support team members in growth and development.
• We may take on duties outside the posted role as needed.

Skills

Kitchen ops

Food safety

Food prep

Team leadership

Communication

Flex schedule

Job description

Kimpton Hotels & Restaurants is seeking a dedicated kitchen professional to lead culinary operations in Los Angeles. You will oversee food quality, service flow, and cost control while maintaining a high standard of guest experience.

Responsibilities include coordinating orders, training staff, enforcing safety rules, and collaborating with management on menu pricing. Flexibility to work mornings, nights, weekends, and holidays is expected.