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Sous Chef
The Rose Venice
220 Rose Ave, Venice, CA 90291
The Rose Venice hiring Sous Chef in Los Angeles, CA

The Rose Venice hiring Sous Chef in Los Angeles, CA

The Rose VeniceMore Info

Full Time • Salary (Based on Experience)
Expired: Feb 22, 2020

Sorry, this job expired on Feb 22, 2020. Below are other jobs that may be of interest to you.


2 years

Job Details

THE ROSE VENICE, located two blocks away from Venice Beach, is run by CHEF JASON NERONI whose menu focuses on local Southern California cuisine with an international influence from his world travels. We make everything in house using only the best and freshest local ingredients.


  • A love for food and hospitality
  • Experience in high-volume restaurant environments
  • Ability to remain calm in fast-paced, high-pressure situations
  • Excellent communication skills
  • Experience with, expediting, ordering, inventory management, recipe costing, corrective action and staff training.


An ideal candidate would be able to help manage a 300-seat space with a combination of reservations and walk-ins.  This could be a great opportunity for learning and growth as we promote from within our restaurant.

The SOUS CHEF will be responsible for high-volume food service. Will execute and maintain the menu vision set forth by the Company/Owners/Operators through purchasing, training and supervision. Will work with the Chef on food sales, food and labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness and sanitation. Oversee the performance of the entire kitchen staff and systems in order to achieve all goals in food quality, guest expectations, budgets and company standards and expectations.


  • Practices positive personal hygiene and cleanliness habits during all work shifts.
  • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the company.
  • Assist in developing and implementing the menus including daily and seasonal specials.
  • Supervise and train the staff on recipes and methods of cooking.
  • Expedite service efficiently and effectively, maintaining the proper pace and food quality.
  • Understand and maintain all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed.
  • Maintain company expectations of food and service through the supervision of the entire kitchen team.
  • Achieve company budget objectives in sales, costs and profit.
  • Achieve company goals in service, food quality, facility maintenance, sanitation and cleanliness through coaching of employees.
  • Fill in where needed to ensure that the guest experience is never compromised, and their expectation of food and service are met and/or exceeded.
  • Participate in all scheduled employee meetings to represent the kitchen, as well as to give feedback and suggestions.
  • Participate in all management meetings to represent the kitchen, as well as to give and receive feedback and suggestions.
  • Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections.
  • Follow scheduling and adjust as necessary to achieve Labor Cost goals.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.


  • Work schedule may require weekends and holidays, early morning and late evenings.
  • Shifts will range from 9 - 12 hours.
  • Always act in a professional manner that represents the restaurant, owners, partners and staff.
  • Demonstrate teamwork in all areas of the restaurant.
  • Work with a positive attitude in all types of situations.
  • Strong, positive and respectful communication skills.
  • Follow safety and sanitation rules and laws at all times.
  • Always act in the best interest of the restaurant, fellow employees and guests.
  • Create, maintain a positive, safe and productive working environment.
  • Coaching and mentoring staff to develop a team and encourage promoting within.


  • Communicate and understand the predominant language(s) of our guests.
  • Minimum of 2 years of kitchen supervision experience
  • High School diploma or equivalent
  • Formal culinary training
  • Food Service Manager Certificate required
  • Harassment Certification within 30 days after employment.


Competitive salary based on experience level. 

Health Benefits after 60 days. 

Vacation, Life Insurance, Quarterly Bonus program. 

Opportunities for growth, and the ability to work with a premier team of hospitality and culinary professionals.

Please respond to this ad with your resume, we look forward to meeting you in person.

Compensation details

Competitive Pay and Health Benefits for Full Time Employees After 60 Days

View Job Description

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Chef Jason Neroni’s menu focuses on local Southern California cuisine with an international influence from his world travels. The bakery, helmed by Jacob Fraijo and Christina Hanks (Quince/Cotogna, SF) under the mentorship of Alen Ramos and Carolyn Nugent, celebrate American classics, as well as some of the original Rose bakery classics re-conceptualized with their innovative techniques.

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