Vine Hospitality is seeking a Sous Chef who is ready to step into real ownership of a kitchen. This is not a role for someone who waits to be told what to do, it is a role for a culinary leader who takes pride in the food coming off their line, the team they are developing, and the standards they hold every single shift.

Working directly alongside the Executive Chef, you will be responsible for the day-to-day execution of kitchen operations: leading a team of 10-20 BOH staff, driving consistency in food quality and preparation, contributing to menu development, and ensuring the kitchen runs with the discipline, cleanliness, and urgency that our guests expect.

This role reports directly to the Executive Chef and is a meaningful step in the Vine Hospitality culinary career path. We are looking for someone with deep technical skill, genuine leadership ability, and the operational mindset to help run a high-volume, fine-dining kitchen at its best.

Kitchen Leadership & Culinary Execution

• Oversee all kitchen operations during lunch and dinner service in partnership with and in the absence of the Executive Chef.
• Lead the line with hands-on presence: monitoring food production, maintaining plate standards, and driving the pace of service with precision and composure.
• Step in as expediter when needed, coordinating ticket flow and ensuring every dish leaving the kitchen meets our quality standards.
• Partner with the Executive Chef on menu development, seasonal updates, and the introduction of new recipes, techniques, and equipment.
• Prepare special dishes and contribute to the creative direction of the menu with a foundation in French brasserie cuisine and classical technique.
• Maintain a deep, current knowledge of all menu items, ingredients, allergens, and preparation methods and hold your team to the same standard.

Team Management & Development

• Recruit, train, and develop a BOH team of 10–20, creating an environment where people are set up to grow and held to a clear standard.
• Lead pre-shift communication that aligns the team on prep priorities, technique expectations, menu changes, and service goals for the shift.
• Coach in real time on technique, organization, speed, cleanliness, and professionalism without waiting for a formal review cycle.
• Manage scheduling and labor deployment in coordination with the Executive Chef, optimizing productivity across prep and service.
• Identify and address performance gaps directly, escalating to the Executive Chef when appropriate, and contributing to formal performance documentation.
• Serve as the acting kitchen leader during the Executive Chef's absence, maintaining full operational continuity.
• Foster a kitchen culture rooted in accountability, craftsmanship, and mutual respect the kind of team people want to be part of and stay on.

Food Quality, Cost & Operations

• Oversee the delivery, receiving, and storage of all food supplies inspecting product quality, enforcing FIFO rotation, and ensuring compliance with health and sanitation codes.
• Monitor food costs, portion adherence, and yield daily, identifying variances and driving corrective action before they become problems.
• Manage restocking of dry goods, fresh product, and cooking wine to maintain proper par levels across all stations.
• Maintain and update recipe documentation and prep sheets to ensure consistency across every cook and every shift.
• Oversee opening and closing kitchen responsibilities, including line checks, temperature logs, equipment inspections, and storage compliance.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies at the start and end of every shift.

Sanitation, Safety & Compliance

• Enforce full compliance with federal, state, and local food safety regulations every shift, without exception.
• Champion a clean, organized kitchen as a baseline expectation, not an afterthought: storage areas, prep surfaces, equipment, and the line.
• Identify and report any safety hazards, equipment issues, or sanitation concerns to the Executive Chef promptly.
• Ensure all team members understand and consistently follow correct food handling, storage, and sanitation procedures.

• Culinary degree or equivalent professional kitchen experience you have the technical foundation and you can prove it on the line.
• 7+ years of progressive culinary experience, including meaningful time in a leadership role in a high-volume, fine-dining or polished-casual kitchen.
• Demonstrated expertise in French brasserie cuisine and classical technique you know the canon and you can teach it.
• A track record of building and developing BOH teams, not just supervising them.
• Strong understanding of food costs, ordering, and kitchen operations you think like a chef and an operator.
• Bilingual in English and Spanish strongly preferred our kitchen teams are diverse and communication is everything.
• A hands-on, production-first leadership style you lead from the line, not from the office.
• High standards for cleanliness, organization, and mise en place that you hold for yourself before you hold them for anyone else.
• Clear, direct communicator who gives feedback well and receives it even better.
• Ambition to grow within the Vine Hospitality culinary structure.
• California Food Safety Certification (or willingness to obtain prior to start)
• California Harassment Prevention Training Certification (or willingness to complete prior to start)
• Authorized to work in the United States

• Full-time, non-exempt position requiring availability across lunch, dinner, evenings, weekends, and holidays.
• This position is eligible for overtime pay.
• The majority of time is spent on your feet in an active, high-volume kitchen environment on the line, in prep, and moving through the space with purpose.
• Frequent standing for prolonged periods; regular lifting and moving of up to 25 pounds, with occasional higher demands.
• Work environment includes exposure to heat, sharp equipment, cleaning chemicals, and moderate to loud noise standard conditions for a professional kitchen.
• Eligible for quarterly performance bonus based on individual contributions and restaurant-level results.