Sous Chef

About Wildcrust Wildcrust is a family-owned and operated restaurant specializing in wood-fired Neapolitan-style pizza, complemented by a focused yet dynamic menu of starters, small plates, and entrées. Our offerings range from chilled preparations to fried dishes and items cooked over a wood-fired grill. Led by Head Chef Miles Okabayashi, whose background includes fine dining and critically acclaimed restaurants in NYC and LA, our menu reflects a thoughtful balance of simplicity and refinement. In addition to our food program, we offer a curated selection of beer, wine, sake, digestifs, and aperitifs. Wildcrust opened in October 2024 and has established stable operations with strong potential for continued growth and development. Position Overview We are seeking a passionate and dedicated Sous Chef who is eager to take ownership, contribute creatively, and play a key leadership role in driving the continued growth of Wildcrust. This is an opportunity to grow alongside an ambitious restaurant and help shape its next chapter. The Sous Chef will provide strong, supportive leadership to the kitchen team throughout all phases of preparation and service. Working closely with the Head Chef, this role ensures smooth daily operations, consistent food quality, and a disciplined yet positive kitchen culture. Key responsibilities include overseeing kitchen activities, expediting service to maintain standards of taste and presentation, and stepping confidently into a leadership role in the Head Chef’s absence to ensure operational continuity and clear direction for the team. Beyond culinary execution, the Sous Chef plays an integral role in the management and administration of kitchen operations. This includes supporting cost control initiatives, overseeing inventory and ordering, assisting with staffing and training, and contributing to the overall financial performance of the restaurant. Key Responsibilities Service & Prep Ensuring Kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements Manage Kitchen inventory and ensuring supplies are stocked according to pars, fresh, and of high quality Ensure kitchen is clean and organized at all times Support Head Chef, Line Cooks, and Prep Cooks with quality control of daily prep ingredients prior to service (e.g., inspect and taste recipe components, ensure ingredients were prepped to pars, ensure freshness and quality of product to be used for service) Delegate tasks as needed to AM and PM teams during prep and service Work any and all stations as needed during prep, service, and closing as needed or as assigned by the Head Chef Assist Head Chef in managing inventory, supplies, and ordering Oversee all Kitchen staff and operations in the absence of Head Chef Ensure labor targets are met and cut employees/hours as needed while maintaining service and food quality standards Create daily Prep List based on pars provided by Head Chef and communicate list to relevant team members; assist Head Chef in managing par levels Assist Head Chef in onboarding and training new Kitchen staff Coordinate with Front of House management and team members to facilitate seamless service operations Additional ad-hoc tasks during prep, service, and closing as directed by Head Chef Kitchen Management & Administration Make recommendations to improve standard operating procedures for closing, service, and prep and assist in maintaining and implementing all Kitchen SOPs Develop, publish, and maintain Kitchen schedules to achieve labor targets per labor models and projections Assist Head Chef in menu development and recipe costing Assist Head Chef in processing all Kitchen invoices and ensuring that receiving SOPs are followed Maintain all Kitchen logs and documentation, including waste, re-fires, timesheet adjustments Carry out weekly and monthly inventory counts Monitor kitchen employees’ time entries, including break adherence, in times, and out times to ensure compliance with posted schedules and labor laws Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment Complete incident reports, Kitchen staff write-ups, and assist in carrying out any disciplinary action for staff as needed Assist Head Chef in managing and negotiate with vendors to minimize ingredients and supplies cost Closing Procedures Oversee all daily kitchen deep clean and closing procedures, ensuring proper and efficient completion of all tasks (see Daily Closing, Deep Clean, and other relevant SOPs for full detail) Ensure that all proteins are stored properly Ensure that walk-in is properly organized Delegate closing tasks to BOH team and direct team members to clock out when they are completed with work,  are no longer needed, or have exceeded their scheduled out time (with approval from BOH Manager) Inform BOH Management of any critical BOH supplies that need to be ordered / re-ordered If no other BOH or FOH Managers / Leads are present, ensure that all closing procedures are completed and restaurant is properly locked and secured Compensation / Benefits $70,000 - $82,500 Base Salary Medical, Dental, and Vision Insurance Paid Time Off (Vacation, Holidays) and Sick Pay Dining Discounts and Employee Meals CalSavers Retirement Program More detail about Wildcrust, please visit

Created: 2026-03-01