We are seeking an experienced, passionate, and driven Sous Chef to join our leadership team. This is an opportunity for a chef who thrives in a fast-paced, fine dining environment and is eager to contribute to a kitchen that values excellence, innovation, and continuous learning.
About Petit Trois:
Petit Trois L’Original opened its doors in 2014 in a nondescript strip mall in Hollywood. Inspired by classic parisian bistros, it features an intimate dining counter with 21 seats and an open kitchen, Petit Trois transports diners to France with its decor and cuisine. Hailing from Burgundy, Chef Ludo brings his signature flair to classic French dishes, sourcing the best ingredients, and turning simple classics into something opulent without being overstated. Petit Trois features expansive award-winning wine lists as well as thoughtfully curated cocktail programs showcasing French spirits and aperitifs.
Since opening, Petit Trois has garnered praise from casual foodies to revered food critics. In 2015, Petit Trois was nominated for Best New Restaurant by the James Beard Foundation and in 2019 earned the Bib Gourmand designation upon the Michelin Guide’s return to Los Angeles. Additionally, Petit Trois was featured on the late Jonathan Gold’s 101 Best Restaurants in Los Angeles list from 2015-2017 and again in 2019 with the new list penned by Bill Addison & Patricia Escárcega.
Responsibilities:
- Assist the CDC in the daily management of kitchen operations.
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Lead and supervise service while high-level standards of execution and consistency.
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Coach, mentor, and develop line cooks and junior chefs.
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Ensure all food is prepared with precision, consistency, and attention to detail.
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Maintain the highest standards of cleanliness, organization, and food safety.
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Manage ordering, inventory, and product quality.
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Monitor food cost and minimize waste through efficient production and proper utilization.
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Collaborate on menu development, seasonal features, and recipe testing.
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Support hiring, onboarding, scheduling, and performance management of kitchen staff.
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Foster a positive, respectful, and accountable team culture.
Qualifications:
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Minimum 2 years of Sous Chef experience in a high-end / fine dining restaurant / Chef driven concepts.
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Strong leadership and communication skills.
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Excellent organizational and time-management abilities.
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High level of professionalism and composure under pressure.
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Comprehensive knowledge of classic and modern cooking techniques.
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Strong understanding of food cost management, purchasing, and inventory control.
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Food safety certification (ServSafe or equivalent) preferred.
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Ability to work evenings, weekends, and holidays
We are looking for someone who:
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Leads by example.
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Has genuine passion for hospitality, and food and beverage.
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Is humble, curious, and eager to learn.
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Inspires and develops those around them.
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Takes pride in every detail.
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Understands that consistency is the foundation of excellence.
We Offer-
Competitive salary based on experience.
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Paid Time Off.
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Health benefits.
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Dining discounts.
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Opportunities for professional growth and development.
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The opportunity to work alongside an ambitious team dedicated to excellence.
More detail about Petit Trois - Highland part of L'Esperance Hospitality - Petit Trois
