Sous Chef - Larchmont

Who we are

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 position will be responsible for the following:

The Sous Chef supports the Chef de Cuisine in kitchen production, including pastry commissary production. Responsible for overseeing daily kitchen operations, including both savory and pastry production. This role ensures food quality, consistency, and safety standards while supervising staff, managing inventory, and maintaining efficient systems. The Sous Chef plays a key role in developing seasonal menus, training staff, and upholding the company’s high standards of hospitality and professionalism.

Operational Management

• Arrive and depart on time, dressed appropriately for work.
• Oversee daily kitchen operations, including savory and pastry production.
• Working with the CDC to create and implement production procedures. 
• Maintain high standards of cleanliness, organization, and food safety in all areas.
• Manage receiving processes, ensuring all products meet company standards.
• Manage transit route, drivers, and deliveries of products. 
• Manage pastry production, prepared food production, cafe preparation, service, and break down.
• Maintain accurate inventory systems and daily product checks.
• Work with GM and FOH managers.
• Monitor and control food and labor costs in line with company guidelines.
• Ensure FIFO systems are followed for all ingredients and products.
• Manage packout logs, internal transfers, and requisitions.
• Utilize kitchen management tools (7Shifts, Toast, PCL) for scheduling, inventory, and cost tracking.

• Assist in creating and testing new savory dishes, pastries, and desserts.
• Assist in developing large Catering, to go, specialty, and holiday menus.
• Advise on Packaging, portion and pricing.
• Maintain recipe manuals and costing and ensure consistency across all outlets.
• Adapt menus to seasonal changes and upcoming trends.
• Taste and check all batched items, mise en place, and new recipes daily.

• Assist in hiring, training, and supervising both BOH and FOH staff.
• Conduct semi-annual, and annual reviews in collaboration with CDC .
• Write and delegate daily prep lists.
• Train staff on new items, stations, products, and standards.
• Manage scheduling to ensure coverage while minimizing overtime and break violations.
• Enforce uniform, tool, and professionalism standards.
• Lead daily pre-shifts with BOH/FOH to introduce new items and updates.

• Foster positive guest interactions through hospitality at the door, phone, and email.
• Support off-site events, travel, and openings as needed.
• Coordinate with FOH to ensure all new items and Doordash menus are updated accurately.

• Address equipment or facility issues immediately and report as needed.
• Maintain cooling and temperature logs for food safety compliance.
• Enforce sanitation and safety protocols at all times.
• Ensure opening/closing checklists are followed, alarms set, and facilities secured.

• Uphold a respectful, positive, team-oriented environment by adhering to our core values.
• Work with urgency and efficiency in a fast-paced kitchen.
• Take initiative in cleanliness, organization, and problem-solving.
• Support additional tasks and projects as assigned.

• Proven experience in a culinary leadership role (savory and/or pastry).
• Strong organizational and communication skills.
• Ability to train, mentor, and lead diverse teams.
• Knowledge of inventory, costing, and food safety systems.
• Flexibility to work mornings, nights, weekends, and holidays as business requires.
• Valid California Manager Food Handler’s Card and Anti-Harassment Certification.

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.

Why Join Cookbook Market?

By joining our team, you’ll be part of a passionate, supportive group that’s constantly looking to grow, innovate, and provide the best possible experience for our guests. This role is not just about managing the floor—it’s about being a part of something bigger, contributing to a brand that’s all about warmth, inclusiveness, and the joy of sharing great food and wine.

If you’re excited about becoming a part of the Cookbook Market team and are ready to take on the challenge of a high-volume, hospitality-focused environment, we’d love to meet you!

Apply today and let’s create unforgettable experiences together.