Lead Sous Chef — Elevate Culinary Team & Guest Experience

STK Topanga; Los Angeles (CA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental, Vision Insurance

Group Life & Disability Insurance

401(k) Plan (Traditional & Roth)

Employee Dining Discounts/Onsite Meals

Career Development & Growth

Job summary

THE ONE GROUP is seeking a Sous Chef in Los Angeles to oversee kitchen operations, uphold exceptional food quality, and lead a collaborative team for elevated guest experiences.

You will drive daily line operations, supervise food preparation, and assist in menu execution while maintaining budget and standards. This role requires strong leadership, culinary skills, and availability for nights and weekends.

Qualifications

• 2+ years of professional culinary leadership in high-volume, upscale dining.
• Strong knowledge of kitchen operations, food cost management, and inventory control.
• Proficient in sauces, stocks, proteins, and global cuisine.
• Ability to train staff and lead during nights, weekends, and holidays.
• Serv Safe Management Certification or equivalent.

Responsibilities

• Lead and oversee kitchen operations to ensure quality and consistency.
• Expedite orders to maintain smooth service flow.
• Perform daily line checks and monitor temperatures and freshness.
• Develop and execute daily specials aligned with seasonal trends.
• Ensure recipes, plating guides, and portions are followed.
• Train and mentor kitchen staff; foster teamwork between BOH and FOH.
• Monitor labor, food costs, and inventory within budget.
• Enforce health, safety and sanitation regulations; maintain cleanliness.

Skills

Culinary Leadership

Food cost management

Inventory control

Staff training

Strong leadership

Communication

Problem solving

Serv Safe Certification

Job description

THE ONE GROUP is seeking a Sous Chef in Los Angeles to oversee kitchen operations, uphold exceptional food quality, and lead a collaborative team for elevated guest experiences.

You will drive daily line operations, supervise food preparation, and assist in menu execution while maintaining budget and standards. This role requires strong leadership, culinary skills, and availability for nights and weekends.