Sous Chef

Overview CUT by Wolfgang Puck, located within the renowned Four Seasons Hotel at Beverly Wilshire in the heart of Beverly Hills, is a flagship expression of modern fine dining. Set at the iconic intersection of Wilshire Boulevard and Rodeo Drive, CUT is celebrated for its sophisticated design, exceptional service, and a globally inspired menu that redefines the classic steakhouse experience through innovation, precision, and the highest quality ingredients. As part of the Wolfgang Puck Fine Dining Group, CUT represents a commitment to culinary excellence, elevated guest experiences, and a culture built on professionalism, creativity, and continuous improvement. Junior Sous Chef (Temporary) CUT by Wolfgang Puck – Beverly Hills We are seeking a motivated and skilled Junior Sous Chef to join our culinary leadership team. This is an exciting opportunity to be part of a high-performing kitchen where standards are uncompromising, and every detail matters. Position Summary The Junior Sous Chef supports the Executive Chef and Sous Chef team in overseeing daily kitchen operations. This role is responsible for ensuring consistency, quality, and efficiency across all stations, while actively contributing to a collaborative and disciplined kitchen environment. The ideal candidate brings strong culinary fundamentals, leadership potential, and the ability to perform at a high level in a fast-paced fine dining setting. Key Responsibilities Support kitchen leadership in the execution of daily service and operations Supervise and guide line cooks to ensure adherence to recipes, standards, and timing Maintain exceptional quality, consistency, and presentation across all dishes Assist in menu development with a focus on seasonal, high-quality ingredients Uphold strict cleanliness, organization, and food safety standards Train, mentor, and develop junior team members Monitor inventory levels and assist with ordering and cost controls Maintain and oversee proper use and care of kitchen equipment Work all stations as needed to support service demands Oversee closing procedures, ensuring the kitchen is clean, organized, and secure Qualifications 3–5 years of progressive culinary experience in a high-volume or fine dining environment Prior leadership or supervisory experience preferred Strong understanding of kitchen operations, food safety, and quality control Ability to lead by example with professionalism and attention to detail Strong communication skills and a team-oriented mindset Flexibility to work evenings, weekends, and holidays as needed What We Offer Opportunity to be part of a globally recognized culinary brand A culture focused on growth, development, and operational excellence Exposure to high-level culinary standards and leadership mentorship Competitive compensation: $75,000 – $80,000 annually Apply Here: Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr