Sous Chef

Lucky's Malibu
Salary: $75,000–$85,000 annually

Lucky's Malibu is seeking an experienced, motivated, and dependable Sous Chef to support the Executive Chef in leading all back-of-house operations. This position plays a critical role in maintaining exceptional food quality, kitchen organization, sanitation standards, and a culture of accountability. The ideal candidate leads by example, demonstrates a strong work ethic, remains calm under pressure, and is committed to developing a professional, respectful, and high-performing kitchen team.

This role requires someone who values consistency, takes ownership of their responsibilities, maintains a sense of urgency, and holds themselves and others accountable to the highest culinary, safety, and operational standards.

Essential Responsibilities Leadership, Safety & Team Development

• Assist in supervising, coaching, training, and developing all back-of-house team members.
• Lead by example through professionalism, consistency, accountability, integrity, and a strong work ethic.
• Foster a culture of professionalism, safety, teamwork, respect, and personal responsibility.
• Reinforce restaurant policies, food safety standards, sanitation procedures, and kitchen expectations through consistent leadership and coaching.
• Monitor employee performance and provide timely coaching and feedback to reinforce expectations regarding cleanliness, food quality, consistency, attendance, professionalism, and workplace safety.
• Identify performance concerns and communicate them promptly to Senior Management. Participate in coaching and corrective action processes in accordance with company policies.
• Hold kitchen staff accountable for maintaining clean, organized workstations and consistently following all cleaning schedules, food handling procedures, and quality standards.
• Ensure opening, service, and closing duties are completed accurately, efficiently, and consistently.
• Immediately address unsafe conditions or behaviors and communicate safety concerns to Senior Management.
• Promote and enforce safe operating practices, including proper knife handling, chemical safety, equipment operation, lifting techniques, slip prevention, burn prevention, and the proper use of personal protective equipment where applicable.

Kitchen Operations

• Assist in overseeing daily kitchen operations, including prep, service, ordering, inventory, receiving, and food storage.
• Ensure all food is prepared consistently according to Lucky's recipes, presentation standards, quality expectations, and guest requests.
• Maintain efficient kitchen workflow while supporting multiple stations during peak service periods.
• Assess the needs of the kitchen throughout service and proactively deploy staff and resources to maintain efficiency and quality.
• Help develop daily prep lists and ensure production is completed accurately and on schedule.
• Monitor labor efficiency and maintain organized, well-stocked workstations throughout each shift.
• Ensure kitchen staff maintain a clean, organized, and service-ready environment throughout the day—not only during opening and closing procedures.

Food Safety & Sanitation

• Maintain the highest standards of cleanliness, organization, and food safety throughout all kitchen areas.
• Ensure compliance with all applicable Los Angeles County Department of Public Health regulations, California food safety requirements, and restaurant sanitation procedures.
• Verify that all opening, closing, and ongoing cleaning responsibilities are completed thoroughly and consistently.
• Monitor proper food handling, storage, labeling, date marking, FIFO rotation, temperature control, allergen awareness, and waste management practices.
• Conduct routine inspections of kitchen workstations, walk-ins, dry storage, prep areas, and equipment to ensure cleanliness and compliance.
• Hold all kitchen staff accountable for maintaining sanitation and food safety standards throughout every shift.

Inventory & Administrative Responsibilities

• Assist Senior Management with ordering, purchasing, inventory counts, recipe costing, prep list management, and inventory control.
• Help minimize food waste while maintaining appropriate inventory levels and product freshness.
• Inspect kitchen equipment and utensils regularly, reporting maintenance or repair needs promptly.
• Complete administrative tasks and other duties as assigned.

Required Qualifications

• Minimum of two (2) years of culinary leadership experience in a high-volume, full-service restaurant.
• Demonstrated ability to lead, motivate, coach, and hold team members accountable while maintaining a positive and respectful work environment.
• Strong understanding of commercial kitchen operations, food safety, sanitation, and workplace safety practices.
• Excellent organizational, communication, time management, and problem-solving skills.
• Ability to prioritize multiple responsibilities while maintaining composure in a fast-paced environment.
• Demonstrated commitment to consistency, attention to detail, cleanliness, and delivering exceptional food quality every service.
• Regular, reliable attendance and punctuality are essential functions of this position.
• Ability to work evenings, weekends, and holidays as business needs require.
• California Food Protection Manager Certification (ServSafe Manager or equivalent) required.

Language Requirements

• Professional fluency in both English and Spanish is required.
• Because this position supervises employees in a fast-paced commercial kitchen, the Sous Chef must be able to effectively communicate safety procedures, food safety requirements, sanitation standards, emergency instructions, operational expectations, coaching, and performance feedback in both English and Spanish.
• The ability to communicate clearly and promptly with all kitchen staff is an essential function of this position and is necessary to help maintain a safe workplace, prevent injuries, ensure compliance with health and safety regulations, and support efficient kitchen operations.

Education & Experience

• Culinary degree, certificate, apprenticeship, or equivalent professional culinary training preferred.
• Equivalent combinations of education, training, and relevant professional experience will also be considered.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to frequently bend, reach, kneel, climb, and perform repetitive motions associated with food preparation.
• Ability to regularly lift and carry up to 25 pounds.
• Ability to safely work in a commercial kitchen environment with exposure to hot surfaces, open flames, steam, sharp equipment, cleaning chemicals, wet floors, and varying temperatures.

Equal Employment Opportunity

Lucky's Malibu is an Equal Opportunity Employer and considers all qualified applicants for employment without regard to race, color, religion, creed, sex, gender, gender identity or expression, sexual orientation, marital status, pregnancy, national origin, ancestry, age, disability, medical condition, genetic information, military or veteran status, or any other characteristic protected by applicable federal, California, or local law. Reasonable accommodations will be provided to qualified individuals with disabilities to enable them to perform the essential functions of the position, unless doing so would create an undue hardship.