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Executive Sous Chef

Location: Santa Monica, CA

Restaurant: Bower Surf Club

Company: New School Hospitality

Bower Santa Monica is a new restaurant opening this August at the Colorado Center, a premier 15-acre office campus in Santa Monica. Bower, spanning 6,500 square feet, brings together California Coastal cuisine with influences from Australian cafe culture as well as Mediterranean and Southeast Asian flavors. From daytime espresso, grain bowls, and smoothies to evening shareable plates, whole-grilled fish, and cocktails. Founded by restaurateur Dave Harper (Bondi Harvest, Amigo Roasters, Likeminded Wellness Club) in partnership with BXP and New School Hospitality, Bower is rooted in a love of surfing, coastal living, and genuine community. With warm, earthy interiors, open-air accordion doors, and an outdoor patio, we're creating a laid-back yet vibrant gathering space for the people who work, live, and play on the Westside."

Position Overview

As the Executive Sous Chef, you will work closely with the Executive Chef to run the kitchen and maintain food quality, work service, assist with ordering, and execute service. Experience with breakfast and lunch is preferred. Care for products and organization are a must!

Key Responsibilities

Leadership and Team Management

• Actively work on the line during service, covering stations as needed to ensure smooth operation and timely execution of all prepared food products.
• Supervise, train, and mentor hourly kitchen staff to ensure proper cooking technique, efficiency, and teamwork.
• Expedite and manage the flow of food during service, maintaining accuracy and urgency across all orders.
• Ensure all established recipes are properly executed; all dishes should meet presentation standards, portion guidelines, and be tasted for quality throughout the day.
• Complete line checks daily before opening and throughout service, including temperature and sanitation checks; record and report food waste and communicate par levels daily.
• Foster a positive and professional work environment built on respect, accountability, and communication; ensure all staff have clean uniforms and proper tools each shift.
• Maintain direct communication with vendor representatives as needed and take ownership of all receiving processes to ensure products meet established standards.
• Assist the Executive Chef in all BOH ordering through Margin Edge with approved vendors.
• Manage BOH hourly team member breaks and ensure overtime is minimized unless approved by upper management.
• Oversee weekly linen pars, linen box cleanliness, and vendor correspondence; maintain first aid kit pars, dishwasher maintenance requests, and cleaning supply pars.
• Identify and communicate maintenance issues as soon as they arise.
• Teach and train all staff on menu execution and stations; make the weekly family meal menu.
• Other duties as assigned.

Qualifications

• 2+ years as a Sous Chef or Executive Sous Chef in a high-volume, full-service restaurant.
• Strong skills in Italian cuisine and live-fire cooking; familiarity with Silverton's culinary ethos a strong plus.
• At least 1-2 openings under your belt.
• In-depth knowledge of food safety and sanitation regulations.
• Exceptional attention to detail and ability to perform under pressure.

Compensation and Benefits

• 75-85k Annual Salary
• PTO
• Professional development support
• Dining discounts available

Teaching and teamwork are the core of what we do on all levels. We look forward to meeting you.

Bower Businesses provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.