Sous Chef

RVR Venice is seeking a passionate and talented Sous Chef to join our growing culinary team.

We are an Izakaya-inspired restaurant celebrating the epic traditions of Japanese cuisine while showcasing seasonal California produce sourced from the Santa Monica & Hollywood Farmers Markets.

Founded by Chef Travis Lett (Gjelina, Gjusta, MTN) and Chef Ian Robinson (Skippa, Toronto), RVR has quickly earned national acclaim for its innovative and fresh approach to simple Japanese pub fair. We are building a hospitality company that is looking to bring innovative concepts to the LA market and beyond. We are advocates for a work environment that encourages a light hearted approach and a relentless pursuit of excellence in our craft.

Responsibilities

• Collaborate with the Chef de Cuisine and Head of Culinary to develop and refine seasonal menus
• Being a compassionate and fierce leader
• Oversee production, ordering and inventory systems
• Service execution in a high volume and quality driven establishment

Requirements

• Minimum 3 years’ experience as a Sous Chef or Senior Line Cook in a chef-driven, ingredient-focused restaurant
• A calm, grounded demeanor with strong communication and organization skills
• A collaborative mindset and ability to take direction with professionalism and grace
• Excellent knife skills and production ability

What We Offer

• Owner-operated environment with hands-on mentorship from experienced chefs and restauranteurs
• Competitive compensation and benefits for qualified candidates
• Clear career growth opportunities as we expand in Los Angeles and beyond

If you see yourself as a qualified, top level culinary professional, we’d love to hear from you.

• ? Apply via Culinary Agents or email your résumé and a brief introduction to <