Executive Sous Chef

Job Type: Location Type: On-site

 

LITTLE LUCK EXECUTIVE SOUS CHEF JOB DESCRIPTION

ABOUT US:

The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and events.

We are excired to launch our newest venue this Spring — A sleek yet warm sushi and Asian-inspired destination on Sunset Boulevard, where vinyl sets the tone and the energy builds as the night unfolds. Designed for both dinner and drinks, with a tucked-away private karaoke room for after-hours moments.

ROLE SUMMARY:

The Executive Sous Chef will report directly to the venue and be responsible for training staff, upholding corporate quality standards, and enforcing food specifications, portion control, recipes, and sanitation. This role requires experience in Japanese cuisine and sushi preparation, including strong knife skills and knowledge of fish handling and presentation. They will manage food and labor costs while maximizing guest satisfaction. The ideal candidate is organized, adaptable, and thrives in a fast-paced environment.

RESPONSIBILTIES:

• Conduct interviews, onboarding, and training for incoming Chefs alongside the Executive Chef
• Work alongside the Executive Chef to develop, implement, and manage culinary SOPs
• Partner with the Executive Chef to train BOH staff, with emphasis on Japanese cuisine, sushi preparation, knife skills, fish handling, and presentation
• Support culinary systems with the Executive Chef, including HR, Foodager, Paycor, and POS
• Work closely with the Executive Chef to maintain and manage food costs
• Partner with HR and the Executive Chef to maintain staffing levels and support talent acquisition
• Help manage vendor relationships and food POs
• Ensure compliance with company policies and procedures
• Consult with the Executive Chef on equipment procurement and R&M
• Collaborate with the Executive Chef on menu and recipe development, including Japanese and sushi offerings
• Serve as an example for the team and act as a resource for all kitchen staff
• Lead venue policies, procedures, and day-to-day operations in the absence of the Executive Chef
• Maintain all recipe books and kitchen standards
• Bring strong skills in sushi rice preparation, fish butchery, sanitation, quality control, and high-volume kitchen operations.

REQUIREMENTS:

• Must have attention to detail and willingness to deliver exceptional customer service
• Must be able to stand during entire shift, often up to 8 hours with frequent bending, squatting, and lifting
• Must have high energy, great communication skills, and able to work as part of a team
• Must be reliable, responsible, and trustworthy
• Must be able to maintain a professional demeanor in a fast-paced environment
• Must have excellent time management skills
• Must have a Certified Manager Food Handlers card

JOB DETAILS AND BENEFITS:

• Full-time, exempt position
• Flexible, routine-time off
• Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment

Pay Range: $90,000 – $100,000 per year