Required Years of Experience
3 years
Job Details
RVR Venice is seeking a passionate and talented Sous Chef to join our growing culinary team.
We are an Izakaya-inspired restaurant celebrating the epic traditions of Japanese cuisine while showcasing seasonal California produce sourced from the Santa Monica & Hollywood Farmers Markets.
Founded by Chef Travis Lett (Gjelina, Gjusta, MTN) and Chef Ian Robinson (Skippa, Toronto), RVR has quickly earned national acclaim for its innovative and fresh approach to simple Japanese pub fair. We are building a hospitality company that is looking to bring innovative concepts to the LA market and beyond. We are advocates for a work environment that encourages a light hearted approach and a relentless pursuit of excellence in our craft.
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Responsibilities
- Collaborate with the Chef de Cuisine and Head of Culinary to develop and refine seasonal menus
- Being a compassionate and fierce leader
- Oversee production, ordering and inventory systems
- Service execution in a high volume and quality driven establishment
- Minimum 3 years’ experience as a Sous Chef or Senior Line Cook in a chef-driven, ingredient-focused restaurant
- A calm, grounded demeanor with strong communication and organization skills
- A collaborative mindset and ability to take direction with professionalism and grace
- Excellent knife skills and production ability
- Owner-operated environment with hands-on mentorship from experienced chefs and restauranteurs
- Competitive compensation and benefits for qualified candidates
- Clear career growth opportunities as we expand in Los Angeles and beyond
👉 Apply via Culinary Agents or email your résumé and a brief introduction to [email protected]
Compensation Details
Compensation: Salary ($80,000.00 - $90,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Leadership
Team Collaboration
Menu Development
Inventory Management
High Volume Service Management
Communication Skills
Organizational Skills
Professionalism
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RVR is an all-day Japanese Izakaya / Tavern which combines the epic traditions of everyday Japanese drinking fare with the abundant and colorful bounty of California seasonal produce and local fisheries.
We aim to showcase the more informal, laid back, and casually elegant side to the Japanese table. Our intention is to pay reverence to one of the most dynamic food landscapes in the world while placing it firmly into the modern southern California food scene.
RVR is ultimately a love letter to our collective fascination and respect of Japan, and a reflection of the multicultural tapestry of the Los Angeles food community.
A Travis Lett concept in collaboration with executive chef Ian Robinson.
