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Sous Chef

Sous Chef

AylaLos Angeles, CA, US
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About Ayla

Opening in later 2025 in the heart of Venice, Ayla is a farm-to-table restaurant celebrating the union of refined American cuisine and timeless Mediterranean flavors. Just steps from the beach, our space offers a warm, coastal charm where neighbors and visitors alike will feel instantly at home.

Our menu highlights seasonal California produce, sustainable seafood, and housemade specialties, crafted with a focus on freshness, balance, and flavor. Dishes draw inspiration from the Mediterranean coastline while honoring the bounty of local farmers and purveyors.

The dining experience is complemented by a thoughtful beverage program, including a curated wine list, craft cocktails, and a selection of non-alcoholic pairings. Guests can expect a welcoming atmosphere that blends laid-back Venice energy with a refined approach to hospitality.

At our core, Ayla is about community, creativity, and care. We’re building a collaborative team culture rooted in respect, passion, and pride of craft. Join us as we bring this new chapter of Venice dining to life.

Key Responsibilities

  • Support the Executive Chef in all aspects of kitchen operations
  • Lead and supervise BOH staff during prep and service
  • Maintain consistency, quality, and cleanliness across all stations
  • Conduct daily line checks and ensure adherence to food safety protocols
  • Oversee inventory, ordering, and cost controls
  • Train and mentor team members on technique, prep, and station readiness
  • Assist in menu development, tastings, and seasonal specials
  • Serve as kitchen lead in the Executive Chef’s absence
  • Communicate equipment or maintenance needs proactively
  • Collaborate with FOH team on daily specials and service expectations
  • Perform administrative duties as needed

Qualifications

  • Minimum 2 years of experience as a Sous Chef or Lead Line Cook in a high-quality, fast-paced kitchen
  • Strong knife skills and cooking fundamentals
  • Calm, organized leadership under pressure
  • Proven ability to lead and mentor a team with professionalism and efficiency
  • Culinary degree preferred but not required
  • Valid ServSafe Manager Certification required
  • Working Conditions

  • Must be able to stand for extended periods
  • Must be able to lift up to 50 lbs
  • Must be available to work evenings, weekends, and holidays
  • Regular schedule : Tuesday-Sunday for dinner service, plus weekend brunch
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
  • Compensation & Benefits

  • This is a full-time, exempt position.
  • Salary : $75,000–$100,000 / year, based on experience
  • Medical and dental insurance
  • Employer-provided life and disability insurance
  • Paid time off (PTO) in accordance with California law and company policy
  • Opportunities for advancement in a growing concept
  • Employee Dining Discount
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