Sous Chef
The Lobster – Santa Monica, CA
The Lobster is seeking an experienced and motivated Sous Chef to join our culinary leadership team. We are looking for a hands-on kitchen professional with strong leadership skills, attention to detail, and the ability to maintain high standards in a fast-paced, high-volume restaurant environment.
The Sous Chef will work closely with the Executive Chef and culinary management team to oversee daily kitchen operations, support and develop the BOH team, maintain consistency and quality, and ensure that service is executed efficiently and professionally.
Qualifications
- Minimum 2+ years of experience as a Kitchen Supervisor, Lead Cook, Sous Chef, or comparable kitchen leadership position
- Strong working knowledge of professional kitchen operations, preparation, cooking techniques, and service execution
- Experience working in a fast-paced, high-volume restaurant environment
- Demonstrated ability to lead, coach, and hold team members accountable
- Strong organizational and time-management skills
- Ability to maintain consistency in food quality, presentation, portioning, and recipe execution
- Working knowledge of food safety, sanitation, proper food handling, and kitchen organization
- Ability to communicate effectively with both culinary and front-of-house leadership
- Dependable, professional, detail-oriented, and able to remain composed during high-volume service
- Flexible availability, including nights, weekends, and holidays
Responsibilities
- Support the Executive Chef in overseeing daily BOH operations
- Lead and supervise the kitchen team during preparation and service
- Ensure all dishes are prepared and presented according to established recipes and standards
- Maintain consistency in food quality, portioning, presentation, and execution
- Monitor prep levels and ensure the kitchen is properly prepared for each service
- Train, coach, and provide direction to cooks and other BOH team members
- Maintain proper station organization, cleanliness, labeling, rotation, and food storage
- Monitor food handling and sanitation practices to ensure compliance with health and safety standards
- Assist with inventory management, ordering, receiving, and controlling food waste
- Communicate product, staffing, equipment, and operational needs to the Executive Chef
- Assist in maintaining appropriate food and labor cost controls
- Help identify opportunities to improve kitchen efficiency, productivity, and organization
- Work collaboratively with FOH management to ensure smooth and timely service
- Lead by example and help maintain a professional, respectful, and accountable kitchen culture
What We're Looking For
The ideal candidate is a Sous Chef who is comfortable being actively involved on the line and in daily production while also providing leadership and oversight to the kitchen team. This position is well suited for an experienced Lead Cook or Kitchen Supervisor ready to take the next step in their culinary career, as well as an established Sous Chef looking for a strong restaurant operation where they can continue developing their leadership skills.
We value consistency, accountability, teamwork, organization, and a genuine commitment to quality.
Pay: $70,500.00 - $73,000.00 per year
Benefits:
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Restaurant management: 2 years (Preferred)
Work Location: In person
