Sous Chef (Nep Cafe in Irvine) in Irvine, California at Kei Concepts

About Us
We are a Vietnamese brunch destination in Fountain Valley and Irvine, offering modern and creative interpretations of traditional Vietnamese cuisine. Known for our vibrant, high-quality brunch dishes and Instagram-worthy coffee creations, we bring guests a “Modern Vietnam” experience that blends comforting classics with innovative, artistic flavors in a warm and energetic atmosphere.

COMPENSATION

$72,000 – $75,000 annually (Salary Position)

• Full-Time

• Day Shift

• Weekend Availability

• Holiday Availability

• 100% Employer-Paid Medical, Dental, and Vision Insurance

• Paid Time Off (accrues from your first day) 156 Hours

• Paid Sick Leave (accrues from your first day) 40 hours

• Employee Discounts (20% at all Kei Locations)

• Company-Sponsored Team Bonding & Holiday Events

• Paid Training

• Referral Program ($200 referral bonus for BOH)

• Free Uniform

• Lifemart Discounts (events, travel, and more)

• Opportunities for Growth & Advancement

• Minimum 1 Year of Kitchen Management Experience (Required)

The Sous Chef plays a vital role in daily kitchen operations, including food preparation, quality control, staff supervision, and maintaining a safe, efficient working environment. This position requires excellent culinary technique, strong leadership, and a drive for consistently high standards.

• Support the Executive Chef in all aspects of food preparation and kitchen management

• Supervise and coordinate back-of-house staff, ensuring adherence to recipes and safety procedures

• Maintain high standards of food quality, consistency, and visual presentation

• Monitor inventory and assist with ordering and receiving food and supplies

• Uphold all health, safety, and sanitation regulations

• Train, mentor, and discipline kitchen staff as needed

• Assist with creating and managing staff schedules

• Perform opening and closing duties

• Foster clear communication and strong teamwork in a high-volume kitchen

• Take on additional duties as assigned by the CDC or manager-on-duty

• Proven experience as a Sous Chef or in a comparable high-volume kitchen role

• Culinary degree or certification preferred

• Strong knowledge of culinary methods, kitchen equipment, and food safety standards

• Excellent leadership and communication skills

• Ability to thrive under pressure and maintain composure during busy service

• Flexible availability (10–12 hour shifts, weekends, and holidays)

• Able to lift up to 50 lbs and perform physical kitchen duties

• Strong attendance and punctuality record

• Food Handler's Certification (training provided if needed)

Kei Concepts is an innovative restaurant group based in Southern California, dedicated to developing and operating unique culinary brands that celebrate culture, creativity, and community. With a portfolio of distinct dining experiences—ranging from modern Asian cuisine to elevated casual concepts—we are passionate about pushing culinary boundaries while delivering exceptional service and hospitality.

Our mission is to cultivate meaningful food experiences by empowering passionate talent and honoring cultural roots. As we continue to expand, Kei Concepts remains committed to excellence, authenticity, and innovation in every restaurant we create.