Who we are:
Join the team at Joint Venture Restaurant Group as a Sous Chef at our cafe in Century City. Where passion for great food and genuine hospitality come together in a fast-paced, energetic environment! We’re looking for dedicated, team-oriented individuals who thrive in a dynamic setting and take pride in delivering exceptional guest experiences. Whether you’re a seasoned hospitality professional or eager to grow in the industry, we offer a supportive and inclusive workplace with opportunities for career advancement. If you love working with great people, enjoy a lively atmosphere, and want to be part of a group that values quality, teamwork, and community, we’d love to hear from you!
Core Values
Hospitality
Hospitality is who we are; it's the kindness we extend to each other; it's the friendly and genuine reception of our guests. Hospitality is the excitement & enthusiasm with which we approach our guests, our spaces, each other, and our positions. We expect our team members to execute our concept every day and hold hospitality paramount.
Intention
The best things in life are built and created with intention. Our concept is beautifully designed. When we approach our work with intention and thoughtfulness, it encourages everyone to create an exceptional experience for our guests and for each other.
Respect
Respect is fundamental to who we are. We respect our guests, ourselves, our team, our products, our resources, our peers, our leaders, and our space. We hold ourselves to the highest standards of integrity and moral principles.
Teamwork
We value our commitment to working with and listening to each other as a team; kindness and generosity are an integral part of our professional relationships. Teamwork is essential to provide a great experience to our guests.
Determination & Readiness
We are determined to make our guests happy and we are ready to pivot and adapt at any time. We are determined to keep our restaurants clean, organized and on a path of improvement. As a team, we are able to improvise, adapt and overcome any situation for our team and our guests. We have a readiness to satisfy the guests and meet and exceed their expectations.
What you’ll do
The Sous Chef is responsible for overseeing and supporting the back-of-house operations at our Century City cafe to ensure efficiency, quality, and cost control. The role includes maintaining high cleanliness standards, managing BOH staff, and handling administrative and operational tasks such as ordering, receiving, invoicing, and scheduling. The Sous Chef will also assist with food cost management, menu costing, and seasonal menu planning. Additional duties include coordinating with vendors (especially local and Farmer’s Market suppliers), addressing maintenance issues promptly, supporting events, and ensuring compliance with labor and operational standards.
The Sous Chef position will be responsible for the following:
- Consistently maintain a high level of cleanliness throughout the restaurant.
- Assist in administrative duties for the back of house.
- Assist in collecting and inputting all back of house invoices.
- Maintain all ordering, processing, menu costing, and maintain an appropriate food cost as agreed upon by upper management.
- Take ownership of all proper receiving processes; all product should be up to the standards of the restaurant.
- Manage BOH employees.
- Assist in all BOH ordering.
- All products when possible should be ordered from the Farmer’s Market.
- Assist in always being ahead of seasonal changes.
- Assist with BOH event needs as necessary.
- Help to ensure that there is never excessive overtime unless otherwise approved by upper management.
- Assist in the onboarding and offboarding of back of house staff.
- Help to write effective and fair schedules.
- Identify and address any maintenance issues as soon as they arise and properly communicate those issues.
- Other duties as assigned.
On the Line:
- Mise en place should be checked every day.
- All recipes should be tasted as they are completed throughout the day.
- Responsible for maintaining quality of food, following recipes accurately and executing plate up according to recipe specifications.
- Make sure that all recipes; products being served is consistent and up to quality standards
- Responsible for teaching and training all staff on new dishes and stations
- Ensure that all staff have clean uniforms and all proper tools at each shift.
- Other duties as assigned.
Working Conditions and Expectations:
- Work schedule may require weekends and holidays, early morning, and late evenings.
- Fast paced, dynamic environment.
- 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
- Always follow safety, sanitation rules, and laws
- 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 from within
FLSA Status: Exempt
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.
