Spacca Tutto-Sous Chef

Sous Chef

Location: Pacific Palisades, CA
Restaurant: Spacca Tutto

Spacca Tutto is a bold new Italian-American steakhouse opening in August 2026 in Palisades Village. Founded by James Beard Award-winning Chef Nancy Silverton in partnership with Rick Caruso and New School Hospitality, Spacca Tutto builds on the legacy of Silverton's acclaimed chi SPACCA while embracing the timeless appeal of the classic American steakhouse.

Spanning 3,000 square feet of interior dining space with a 1,500-square-foot patio and bar, Spacca Tutto offers the warmth and intimacy of a neighborhood destination. The menu features an extensive steak program alongside seasonal salads, fresh seafood, seasonal vegetable dishes, a creative bar menu, nearly 150 Italian and domestic wines, and a thoughtfully crafted cocktail program.

At Spacca Tutto, we believe that exceptional hospitality begins with an exceptional team. We are committed to building a workplace where people are inspired to grow, collaborate, and take pride in their craft. Our culture is rooted in excellence, accountability, integrity, and genuine hospitality. We are seeking culinary leaders who are passionate about quality, committed to continuous improvement, and excited to help build one of Los Angeles' premier dining destinations.

Position Overview

As a Sous Chef at Spacca Tutto, you will partner closely with the Executive Chef and Executive Sous Chef to oversee all aspects of daily kitchen operations. This role will require working the line, maintaining standards, holding the line level team accountable and oversight over facilities and product/produce. 

• Maintain open and consistent communication with the Executive Chef regarding menus, products, service, and operational needs.
• Assist in menu development, recipe execution, seasonal menu changes, and quality improvement initiatives.
• Oversee daily food production, ensuring consistency in quality, presentation, and execution.
• Lead daily service while maintaining high standards of organization, urgency, and professionalism.
• Ensure all dishes meet Spacca Tutto's culinary and presentation standards.
• Monitor food costs, product usage, waste, and inventory levels.
• Assist with ordering, receiving, inventory management, and product rotation.
• Understand and maintain ordering procedures, pars, and inventory systems.
• Ensure prep lists, production schedules, and order guides are completed accurately and efficiently.
• Maintain all Back of House operational systems, including temperature logs, line checks, prep lists, sanitation logs, and kitchen walkthroughs.
• Assist with opening, closing, and maintaining overall kitchen organization.

• Lead, coach, mentor, and develop line cooks, prep cooks, and dishwashing staff.
• Assist with hiring, onboarding, orientation, and ongoing training of new team members.
• Clearly communicate company standards, expectations, and operating procedures.
• Foster a positive, respectful, accountable, and collaborative kitchen culture.
• Lead by example through professionalism, integrity, strong work ethic, and a commitment to excellence.
• Provide timely coaching, performance feedback, and development opportunities for team members.
• Maintain calm, objective leadership during high-pressure service periods.
• Help junior culinary leaders develop their management and leadership skills.

• Ensure all local, state, and federal health and safety regulations are consistently met.
• Maintain exceptional sanitation and cleanliness throughout all kitchen areas.
• Verify proper food handling, storage, labeling, dating, and temperature controls.
• Implement and maintain hygiene and sanitation procedures for all kitchen equipment and workstations.
• Promote a culture of safety, cleanliness, and accountability.

• Partner closely with Front of House leadership to ensure seamless service and an exceptional guest experience.
• Clearly communicate menu changes, allergies, dietary restrictions, and special requests.
• Build and maintain positive relationships with vendors through professional communication.
• Respond quickly and effectively to operational challenges, identifying practical solutions under pressure.
• Support other departments and assist wherever needed to ensure overall restaurant success.
• Understand and uphold all company policies and procedures outlined in the Employee Handbook.

• Minimum of 3 years of experience in a high-volume, scratch, chef-driven kitchen.
• Minimum of 1 year in a supervisory or kitchen leadership role.
• Strong knowledge of food costing, inventory management, ordering systems, and labor management.
• Passion for seasonal ingredients, hospitality, and culinary excellence.
• Excellent leadership, communication, organization, and interpersonal skills.
• Ability to remain calm, organized, and solution-oriented during busy service periods.
• Ability to work independently while managing multiple priorities.
• Strong time management and organizational abilities.
• Ability to effectively communicate with all restaurant departments.
• High level of integrity, professionalism, and accountability.
• Self-motivated with a passion for continuous improvement.
• Food Handler Certification required (or ability to obtain upon hire).
• ServSafe Manager Certification preferred.
• Spanish language proficiency is a plus.
• Flexible availability, including mornings, evenings, weekends, and holidays.

Compensation and Benefits:

• $33.00-$36.00 an hour

Teaching and teamwork are the core of what we do on all levels. We look forward to meeting you. 

Spacca Tutto provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. 

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.