Sous Chef

Join the team at Fountain Grains & Greens! 

At Fountain Grains & Greens, we believe food should be exceptional,   not just on a special night out, but every day. That’s why we’re committed to working with the absolute best farms and producers in California. From heirloom grains to sustainably raised meats and pristine seasonal produce, we source from the same (and often more exclusive) purveyors as LA’s top fine dining restaurants. Then, we bring that same quality to our guests in a casual, approachable way, no white tablecloths, no inflated prices.

Our mission is to democratize access to great food, food that respects the farmer, the worker, and the land. You shouldn’t have to spend $100 or book a reservation weeks out to taste the difference that thoughtful sourcing makes. We bring that experience to the grain bowl.

We operate exclusively during lunch and early dinner hours, focusing on takeout and delivery, with a streamlined menu of customizable bowls, salads, and grilled proteins made to order, as well as other seasonal offerings. Our menu evolves with the market- always fresh, always intentional.

We’re looking for team members who are:

• Passionate about food and where it comes from

• Excited to work with seasonal ingredients from the best local producers

• Reliable, team-oriented, and eager to be part of a purpose-driven kitchen. All of our cooks when ready contribute to adding new dishes to the menu

• Interested in being part of a growing, values-based concept

Job Description

Title: Sous Chef

Salary: $72.5k - 85k

Job Type: Full - Time

Direct Supervision Of: All line cooks, prep cooks, and porters 

Job Summary

We are looking for a candidate that is ready to lead a team and develop menu items within the philosophy of the restaurant. A candidate that wishes to grow with us and take on more responsibility as we expand. We are also open to offering ownership percentages vested as we grow.

The Sous Chef will manage kitchen operations, overseeing food preparation, and ensuring the highest quality of dishes. This role requires a hands-on leader who acts with integrity, honesty, and respect. It requires strong culinary skills, creativity, and the ability to work efficiently in a high-pressure environment. The Sous Chef will also play a key role in menu development, staff training, and maintaining operational standards.

Key Responsibilities

• Kitchen Management: Assist the Owners in the daily operations of the kitchen, including supervising and coordinating kitchen staff to ensure smooth and efficient service.
• Food Preparation & Quality Control: Oversee the preparation and cooking of dishes to ensure they meet our high standards of quality, presentation, and taste. Conduct regular checks of dishes and ingredients.
• Menu Development: Collaborate with the Owners to develop and refine daily and seasonal menus for the restaurant and bar, while incorporating farm-driven ingredients and innovative techniques. Help plan and execute special events and menu features. Properly document recipes and techniques in accordance with our standards.
• Staff Supervision & Training: Train and mentor kitchen staff, including line cooks and prep cooks, to enhance their skills and ensure adherence to recipes and procedures. Provide leadership to create a culture and work environment based upon respect; identify opportunities for staff to learn, grow and develop their abilities. Schedule shifts and manage labor costs effectively. 
• Inventory & Ordering: Monitor and manage kitchen inventory, including ordering and purchasing supplies as needed. Ensure proper storage and handling of ingredients to maintain freshness and minimize waste.
• Health & Safety Compliance: Ensure that all kitchen operations comply with health and safety regulations, including proper food handling, sanitation practices, and workplace safety. Maintain a clean and organized kitchen environment.
• Customer Interaction: Interact with guests on a regular basis. Receive feedback and address any special dietary needs or requests. Act with the goal to elevate the guest experience in every interaction.
• Problem-Solving: Address any issues or challenges that arise during service, including equipment malfunctions or staffing concerns, and implement solutions promptly. Maintain a professional and respectful dialogue with everyone to collaboratively identify positive solutions to problems or issues.

Qualifications:

• Experience: Minimum of 4 years of experience in a professional kitchen, with at least 1-2 years in a supervisory role. Experience in a fine dining or farm-to-table restaurant is highly desirable.
• Skills: Strong culinary skills with a deep understanding of food preparation, presentation, and flavor profiles. Excellent leadership, communication, and organizational abilities. Proficiency in Excel, Google Drive, and other computer programs desired. 

• Safety: Manager level food handler’s certificate required.

• Knowledge: In-depth knowledge of food safety and sanitation practices. Familiarity with farm-to-table concepts, zero-waste strategies, and local sourcing practices is preferred.
• Education: Culinary degree or equivalent experience in a professional kitchen setting.
• Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

Job Benefits: Dining Discounts, Partially Sponsored Health Insurance is available, Future Ownership Vesting