Overview
RVR Venice seeks an experienced and talented Sous Chef to join our acclaimed Venice Beach Izakaya. RVR is owned and operated by Travis Lett (formerly of Gjelina, Gjusta, MTN) and Ian Robinson (formerly of Skippa, Toronto) and is a marriage of traditional Japanese pub fair combined with the abundance of the California farmers markets, sea food and small ranches. In our first year we made it on Equire's restaurants of the year, NY Times best new openings of 2026, and were nominated for a James Beard award for best new restaurant. This is an excellent opportunity for someone who wants to take their craft to the next level but who's also interested in working in a owner operated, chef driven concept will very strong leadership and management culture. We believe strongly in cultivating a light hearted, professional environment while also striving for excellence in our craft, and in the art of hospitality.
Responsibilities
- Working with and leading the kitchen team during both the production phase and service phase.
- Oversee food safety and sanitation practices, maintaining compliance with health regulations and internal policies
- Manage inventory control and food ordering processes to minimize waste and optimize stock levels for all kitchen supplies
- Participate in R&D and menu development with the rest of the kitchen leadership
- Supervise shift management activities, including assigning tasks, monitoring performance, and providing coaching to team members.
- Proven supervising experience in a fast-paced culinary environment with strong team management skills. and problem solving capacity.
Qualifications
- Knife skills, butchering and fish fabrication is a must.
- Experience with Japanese cuisine is a plus but not necessary
- Excellent leadership qualities with the ability to lead by example
- 2-3 years of previous Sous Chef level experience or being a very motivated and passionate cook that is hungry to take the next step.
- Ability to work a station when call outs occur.
- Proficiency in inventory management, food handling, and safety protocols.
Pay: $78,000.00 - $90,000.00 per year
Benefits:
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Relocation assistance
- Vision insurance
Work Location: In person
