What are the responsibilities and job description for the Exec Sous Chef position at Lucky Danger - Chinatown?
About Lucky Danger
Lucky Danger isn't your typical American Chinese restaurant—it’s an evolution. We describe it as 'American-Chinese by a Chinese-American,' a concept that takes the nostalgic flavors we all grew up with and elevates them through the lens of classic culinary technique and high-quality ingredients. It’s fast, it’s intense, and it’s deeply rooted in the idea that this specific cuisine deserves the same level of respect and care as every other cuisine.
We’re part of Tim Ma Hospitality, which means we value systems and precision just as much as we value flavor. At Lucky Danger, we work hard, move fast, and take immense pride in being the neighborhood’s go-to spot. We’re looking for people who want to master a unique craft and grow with a brand that is redefining what modern American-Chinese food looks like.
The Role
The Exec Sous Chef is the 'Kitchen Operator.' You are the right hand to the Executive Chef/CDC and the person responsible for the literal movement of the kitchen. While the Executive Chef sets the vision, you ensure the team, the inventory, and the systems are in place to execute it every single day. You are a leader who balances high-level administrative oversight with the ability to jump on the line and lead the heaviest service of the week.
What You’ll Own
- Operational Leadership: Manage the daily flow of the BOH; oversee all Sous Chefs and Junior Sous Chefs to ensure consistency across all shifts.
- Labor & Scheduling: Manage the BOH schedule, balancing labor targets with the physical needs of the kitchen and the well-being of the team.
- Inventory & Ordering: Lead the inventory process and manage primary vendor relationships to ensure we are using the best product while hitting our food cost goals.
- Training & Mentorship: Own the onboarding and technical training for all new BOH hires; foster a culture of constant learning and Radical Hospitality.
- Expediting: Lead the 'Pass' during peak hours, maintaining a calm, professional, and efficient flow of communication between the kitchen and FOH.
Who You Are
- 4 years of culinary leadership in high-volume, high-standard kitchens.
- A master of systems who understands that a clean walk-in and a perfect prep list are the keys to a successful service.
- An empathetic leader who can hold a high bar for excellence while supporting their team’s growth.
- Proficient in kitchen tech (Toast KDS, inventory software) and DC health codes.
What We Offer
- Competitive salary commensurate with experience.
- Comprehensive health, dental, and vision benefits.
- Dining privileges across all Tim Ma Hospitality locations.
- A clear path to Chef de Cuisine or Executive Chef.
Salary : $60,000 - $70,000