Cafe Sous Chef | Full Time | Lucas Museum of Narrative Art

Cafe Sous Chef

The Cafe Sous Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, strong management, and independent decision-making skills are required.

This role will pay a yearly salary of $65,000 to $75,000.

Benefits for full-time roles: Health, dental and vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until July 24, 2026.

Responsibilities

• Support daily kitchen operations across multiple stations and concepts.
• Lead by example during servicedriving execution, pace, and consistency.
• Ensure all food meets quality, presentation, and timing standards.
• Assist in training and developing line cooks and prep teams.
• Oversee prep execution and ensure readiness for high-volume service.
• Maintain organization, cleanliness, and food safety standards.
• Support inventory, ordering, and product management.
• Help manage labor efficiency and team productivity on shift.
• Step into leadership responsibilities as needed to maintain smooth operations.
• Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
• Ensure that all food safety standards are followed.
• Other duties as assigned by Executive Chef.

Qualifications

• 35+ years in a Sous Chef or strong kitchen leadership role.
• Experience in high-volume kitchens or multi-station operations preferred.
• Highly organized with strong attention to detail.
• Ability to execute consistently under pressure.
• Strong communication and teamwork skills.
• Solid understanding of prep systems and kitchen flow.
• Positive, solutions-oriented mindset.
• Experience with openings or large-scale operations is a plus.
• High school diploma or equivalent GED.
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Must be able to lift, push, pull, or carry heavy objects.
• Must be ServeSafe certified.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.