Sous Chef

About Us:
Lasita is a Filipino rotisserie and natural wine restaurant located in Chinatown, Los Angeles. Our menu focuses on Cebu-style chicken inasal and pork belly lechon, drawing from the diverse regional cuisines of the Philippines. Dishes are bold, bright, and balanced—and rotate seasonally to highlight fresh ingredients and new ideas. We’re a small, tight-knit team where collaboration, clear communication, and shared responsibility are key. Everyone plays a vital role in delivering a thoughtful, consistent dining experience.

Position Summary:
Lasita is seeking a driven and organized Sous Chef to lead our daily prep and nightly services. This role is hands-on in service, setting the pace on the line while also overseeing staff, kitchen systems and food quality. The Sous Chef plays a key leadership role, working closely with ownership and stepping in as primary kitchen supervisor.

Work Schedule / Expectations:

• Sous Chefs are expected to work 8-hour shifts, 5 days a week, with 2 consecutive days off. While there may be occasional schedule changes and overtime in a pinch, our goal is to support balance and teamwork to prevent burnout.
• This role is shared with another Sous Chef. Each chef will dedicate 2-3 nights on the line expediting and leading service. The remaining 2-3 days will focus on overseeing prep, supporting production and managing kitchen systems.

Cooking Skills & Technical Proficiency

• Be capable of working on all kitchen roles / stations with confidence and consistency. Demonstrate strong intuition, timing, organization and pace during service
• Demonstrate strong knife skills and proficiency with foundational cooking techniques. Emphasis on roasting, grilling, braising, sauces and butchery.
• Be capable of following recipes accurately.
• Proficiency in portioning, plating and maintaining presentation standards.

Kitchen & Staff Management

• Schedule, coach, and motivate kitchen staff, including prep cooks, line cooks and dishwashers.
• Oversee daily workflow, ensuring tasks are executed efficiently.
• Handle basic administrative tasks: maintain checklists, menu matrices, invoices, and order forms.
• Keep the FOH team informed of menu updates and changes.
• Be active in service supporting line execution and ensuring dishes meet the highest standards every night.
• Conduct pre-service line-ups, tastings, and team briefings.

Food Quality & Operations

• Conduct regular line checks, tastings, and quality control procedures
• Ensure kitchen cleanliness, equipment upkeep, and overall organization
• Oversee receiving, stocking and rotation of deliveries. Maintain proper par levels and storage systems.
• Uphold Health Department standards, including safety, labeling, storage, and sanitation procedures. Always maintain an A-score. Be prepared for inspections/audits.
• Ensure staff are properly trained and compliant with all safety protocols

Team Leadership & Culture

• Foster a supportive, respectful, and efficient kitchen culture. Reinforce our ‘Got Your Back’ ethos.
• Act as the point person for prep team and BOH during service, and collaborate closely with FOH leadership for seamless guest experiences

Qualifications:

• At least 2 years in a leadership kitchen role, preferably as Lead Line, Jr Sous, or Sous Chef.
• Interest in growing into a higher leadership role (CDC or equivalent) is strongly valued.
• Solid knowledge of kitchen systems, ordering, inventory, and scheduling
• Excellent communication skills.
• Organized, dependable, and detail-oriented
• Familiarity with South East Asian / Filipino cuisine or an interest in learning and honoring the food.
• Compensation $25-$32 (DOE)