Sous Chef

Hotel Lucile, Casetta's newest property, opens late summer 2026 in the heart of Silver Lake, Los Angeles. Housed in a landmark 1931 church, this 25-room boutique hotel blends preserved original details - stained glass, soaring wood beams, choir loft - with a restaurant, bar, rooftop, pool, and a rotating program of art and community events. We're building the opening team now and looking for people who want to help bring this space to life. Position Summary The Sous Chef assists the Chef de Cuisine in leading the daily culinary operations of Sous Sous. This position is responsible for supervising kitchen staff, ensuring food quality and consistency, maintaining food safety and sanitation standards, supporting labor and food cost objectives, training team members, and ensuring efficient kitchen execution. The Sous Chef assumes leadership of the kitchen in the absence of the Chef de Cuisine. This job description identifies the principal responsibilities of the position and is not intended to be an exhaustive list. Additional duties may be assigned based on business needs. Kitchen Leadership Assist the Chef de Cuisine in supervising all kitchen operations. Lead kitchen employees during assigned shifts. Provide coaching, training and performance feedback. Promote teamwork, accountability and professionalism. Maintain effective communication with front-of-house leadership. Food Quality & Production Ensure recipes, portioning and presentation standards are followed. Monitor food quality before service. Oversee daily prep production and station readiness. Ensure proper product rotation and labeling. Support menu changes and seasonal features. Operational Responsibilities Assist with scheduling and labor deployment. Monitor inventory levels and communicate purchasing needs. Receive and inspect deliveries. Maintain kitchen organization and cleanliness.i> Ensure equipment is properly maintained and operational. Food Safety & Compliance Maintain compliance with Health Department regulations. Ensure proper food handling, storage and temperature controls. Maintain sanitation standards throughout the kitchen. Follow OSHA safety requirements and Company policies. Financial Responsibilities Support food cost and labor cost goals. Minimize waste through proper production and inventory practices. Assist with inventory counts and invoice verification. #J-18808-Ljbffr