
This full-time Sous Chef role is based in La Jolla, California, supporting the Chef de Cuisine within a team that blends Mediterranean and Southern California coastal cuisine. The position involves leading daily kitchen operations during service, ensuring consistent flavor and presentation across all stations, and acting as the primary kitchen lead when the Executive Chef is unavailable. Key responsibilities include mentoring and training staff to foster a professional culture, managing inventory and food costs, and enforcing strict sanitation and safety standards. The role appeals to culinary leaders seeking a dynamic environment with a focus on fresh ingredients and refined execution. The position requires an average of 50 hours per week and offers opportunities for professional growth within an established hospitality group with over 35 years of experience.















