Searching for a high-energy, detail-driven, hospitality-focused Sous Chef to help lead our kitchen operations. This individual will work directly under Chef Michael Campbell, supporting the execution of our bright, coastal, California-brunch menu featuring gluten-free pastries, chef-crafted bowls, sandwiches, seafood, and specialty café offerings.
The ideal candidate is someone who loves food, thrives in a fast-paced kitchen, leads by example, and embodies our culture of ALOHA (Guest Experience), SHRED (Team Culture), and the 4 Ps (Passion, Positivity, Professionalism, and Personality).
If you love training others, dialing in recipes, maintaining standards, and cooking with integrity — this is the role for you.
KEY RESPONSIBILITIES
Kitchen Leadership & Operations
Assist the Executive Chef in daily kitchen oversight and station leadership.
Maintain consistency in recipe execution, presentation, flavor profiles, and portioning.
Uphold all food safety, sanitation, and health code standards.
Lead by example in organization, cleanliness, and station excellence.
Ensure all prep lists, pars, and daily production are executed accurately.
Support quality control across all stations (line, prep, bakery, expo).
Team Development & Training
Train cooks and prep staff on recipes, techniques, and standards.
Demonstrate proper knife skills, culinary foundations, and safe food handling.
Coach teammates using constructive, supportive communication.
Reinforce “The Pearl Experience” hospitality culture throughout the BOH.
Expo & Service Execution
Manage expo flow, ticket times, and plate QC during peak hours.
Ensure dishes leave the pass hot, accurate, and beautifully presented.
Communicate clearly with FOH to deliver a polished guest experience.
Inventory, Ordering & Systems
Assist with weekly ordering, receiving, invoice accuracy, and storage.
Reduce waste by utilizing proper FIFO, labeling, and production rotation.
Maintain par levels and anticipate high-volume needs.
Track kitchen costs and contribute to labor and food cost goals.
Culture & Conduct
Model our core values: ALOHA, SHRED, and the 4 Ps.
Maintain a positive, proactive, solutions-focused attitude.
Treat all teammates with respect, integrity, and professionalism.
Support the Executive Chef in fostering a high-energy kitchen environment.
WHAT WE’RE LOOKING FOR
Professional Skills
2–5 years culinary experience (brunch, café, or upscale casual preferred).
Strong leadership presence with the ability to motivate a team.
Excellent cooking technique, speed, and execution under pressure.
Experience with gluten-free baking or modern California cuisine is a plus.
Ability to manage prep, production, expo, and line stations.
Personal Qualities
A passion for food, hospitality, and elevating the guest experience.
Strong communication and emotional intelligence.
Highly organized, clean, and detail-oriented.
Calm, confident, and capable during high-volume service.
Always seeking improvement, growth, and consistency.
PAY & BENEFITS
Competitive hourly or salary depending on experience
Tip share (if applicable by location)
Opportunities for advancement as new locations open
Meal perks
Leadership training & development under Chef Michael
A fun, positive, “ride the wave” team environment
JOIN OUR TEAM
If you want to grow under an experienced Executive Chef, help build an incredible culinary culture, and be part of a company with new concepts on the horizon — we’d love to meet you.
Apply today and ride the wave to success with us!