Plate Agency


Let us take it off your plate.™
Los Angeles | Chicago

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One of California’s hottest restaurant groups is looking for an experienced Sous Chef to become the newest addition to their team. If you love crafty cocktails, high caliber beer & are passionate about providing an unforgettable dining experience then this is the position for you!



  • Oversee kitchen to execute ticket times within company standards & expectations.
  • Manage all labor and product costs to budget and expectation.
  • Execute specials to test products and minimize waste.
  • Uphold all company values and be a cultural leader and example for all staff.
  • Maintain high level of communication standards with leadership and staff.
  • Ensure all areas of the kitchen are compliant with California health codes and standards at all times.
  • Ensure operational excellence and manage day-to-day business of designated venue; execute the highest level of product quality.
  • Control costs by monitoring waste, ordering efficiently & scheduling intelligently
  • Execute training plans for BOH staff.
  • Oversee the daily open and close procedures using proper documentation and communication
  • Assist in the development of kitchen processes and training plan.
  • Assist in the development of BOH systems a standard operating procedures.
  • Drive standards and culture of excellence through hand’s- on, in-person leadership of assigned venue.
  • Contribute to maintenance plans so kitchens run efficiently & stay clean.
  • Assume ultimate responsibility for kitchen maintenance, inventory & ordering of small wares, food & equipment.
  • Maintain systems & organization for specials & core menu recipe documentation, costing of individual menu items, vendor statements & accuracy of our accounts & invoice logs.


Experience Required

  • 2+ years Sous Chef experience.
  • Must have a strong passion for culinary excellence & must take pride in working with quality ingredients.
  • Must have an advanced understanding of kitchen operations and health code compliance.
  • Excellent organizational, leadership, planning and communication skills.
  • Must have the prove ability to troubleshoot problems big and small on an enterprise level as well as one on one with store staff.
  • Must have an in-depth knowledge of scratch cooking & farm-to-table cuisine.
  • Must be energetic, entrepreneurial, but have the ability to stick to corporate procedures.
  • Must have full service & high-volume restaurant experience.
  • Must be self-motivated & exhibit an aptitude for leading, coaching & driving excellence.
  • Responsible for coaching & motivating kitchen staff to develop their skills in delegation & goal setting of more complex tasks.
  • Must be extremely knowledgeable of overall & specific product costs.