Lead Sous Chef — Elevate a World‑Class Seafood Kitchen

Water Grill Santa Monica; Santa Monica (CA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Paid vacation and sick days

Dining discount for you and up to 5 gu

401k with a match

Education reimbursement

Medical, dental, vision, life and petH

Job summary

Water Grill Santa Monica is seeking a Sous Chef to lead kitchen operations alongside the Executive Chef. You will ensure high-quality product, maintain kitchen systems, and drive the financial success of the back of house.

Join a stable restaurant with over 25 years of excellence, receive thorough training in operations, QA, and leadership, and have opportunities to advance within a product-centric menu and evolving concepts.

Qualifications

• Age 21+.
• 2 years experience as cook supervisor/sous/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Knowledge of cooking techniques and menu items.

Responsibilities

• Complete opening and closing duties as assigned.
• Create prep lists for all kitchen crew.
• Support the preparation of all food items for meal periods.
• Monitor cleanliness and sanitation of the station.
• Develop kitchen crew for cross training and promotion.
• Participate in menu rollouts and recipe changes.
• Interact with Guests and handle special requests.

Skills

Leadership

Financial awareness

English communication

Culinary knowledge

Education

High school diploma

Culinary training

Job description

Water Grill Santa Monica is seeking a Sous Chef to lead kitchen operations alongside the Executive Chef. You will ensure high-quality product, maintain kitchen systems, and drive the financial success of the back of house.

Join a stable restaurant with over 25 years of excellence, receive thorough training in operations, QA, and leadership, and have opportunities to advance within a product-centric menu and evolving concepts.