We are farm-driven, not farm-to-table.

In farm-to-table concepts, the farmer is there to serve the needs of the table. The farmer brings to market the items with the highest demand. ‘Farm-driven' is about fostering ceaseless relationships with farmers - letting them lead the way, and working with them from the soil up to support regenerative agriculture. Our farm-driven restaurant will strategically and creatively use culinary techniques to develop a waste-free and delicious snapshot of what food and dining look like in Southern California.

Our unique dining experience showcases local producers through simple, but innovative and delicious cooking and encourages guest and chef interactions. With live fire cooking, a small close team, and a convivial interactive atmosphere, our outdoor patio will be transformed into a chef’s garden party atmosphere.

The menu and concept are centered around highlighting and celebrating the gastronomic abundance of Southern California. We do this by using the best possible ingredients at their peak and showcasing local farmers, ranchers, and others invested in producing great food. Because of this, the menu will constantly evolve based on what is in season, what may be in our larder, and the best of what is at the market. Each menu is a unique snapshot of a time and place. 

Title: Sous Chef

Starting Salary: $70k - 90k, based on experience

Job Type: Full - Time

Direct Supervision Of: All line cooks, prep cooks, and porters 

Job Summary

The Sous Chef will assist the Executive Chef in managing kitchen operations, overseeing food preparation, and ensuring the highest quality of dishes. This role requires a hands-on leader who acts with integrity, honesty, and respect. It requires strong culinary skills, creativity, and the ability to work efficiently in a high-pressure environment. The Sous Chef will also play a key role in menu development, staff training, and maintaining operational standards.

Key Responsibilities

• Kitchen Management: Assist the Executive Chef in the daily operations of the kitchen, including supervising and coordinating kitchen staff to ensure smooth and efficient service.
• Food Preparation & Quality Control: Oversee the preparation and cooking of dishes to ensure they meet our high standards of quality, presentation, and taste. Conduct regular checks of dishes and ingredients.
• Menu Development: Collaborate with the Executive Chef to develop and refine daily and seasonal menus for the restaurant and bar, while incorporating farm-driven ingredients and innovative techniques. Help plan and execute special events and menu features. Properly document recipes and techniques in accordance with our standards.
• Staff Supervision & Training: Train and mentor kitchen staff, including line cooks and prep cooks, to enhance their skills and ensure adherence to recipes and procedures. Provide leadership to create a culture and work environment based upon respect; identify opportunities for staff to learn, grow and develop their abilities. Schedule shifts and manage labor costs effectively. 
• Inventory & Ordering: Monitor and manage kitchen inventory, including ordering and purchasing supplies as needed. Ensure proper storage and handling of ingredients to maintain freshness and minimize waste.
• Health & Safety Compliance: Ensure that all kitchen operations comply with health and safety regulations, including proper food handling, sanitation practices, and workplace safety. Maintain a clean and organized kitchen environment.
• Customer Interaction: Interact with guests on a regular basis. Receive feedback and address any special dietary needs or requests. Act with the goal to elevate the guest experience in every interaction.
• Problem-Solving: Address any issues or challenges that arise during service, including equipment malfunctions or staffing concerns, and implement solutions promptly. Maintain a professional and respectful dialogue with everyone to collaboratively identify positive solutions to problems or issues.

Qualifications:

• Experience: Minimum of 5 years of experience in a professional kitchen, with at least 1-2 years in a supervisory role. Experience in a fine dining or farm-to-table restaurant is highly desirable.
• Skills: Strong culinary skills with a deep understanding of food preparation, presentation, and flavor profiles. Excellent leadership, communication, and organizational abilities. Proficiency in Excel, Google Drive, and other computer programs desired. 

• Safety: Manager level food handler’s certificate required.

• Knowledge: In-depth knowledge of food safety and sanitation practices. Familiarity with farm-to-table concepts, zero-waste strategies, and local sourcing practices is preferred.
• Education: Culinary degree or equivalent experience in a professional kitchen setting.
• Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

Benefits:

• Salaried employees are eligible for sponsored Health Insurance with additional Vision, Dental and Chiropractic Available
• 401k Eligibility
• Dining Discounts
• Commuter Benefits
• 3 Weeks Vacation per year
• Uniform Stipend
• Cell Phone Stipend
• Parking
• Learning and Professional Development