Culinary Operations Lead (Executive Sous Chef) – The "Anti-Restaurant" Kitchen

Location: El Segundo, CA (South Bay)

Schedule: Daytime Only | No Late Nights | Moving to Monday–Friday

Compensation: $85,000 – $90,000 + Performance Incentives & Event Pay

Tired of the 2:00 AM grind? Welcome to the Future of Prepared Dining.

We are not your typical "box drop" meal service. We are a high-growth, chef-driven culinary startup that is redefining prepared dining. We provide better-than-restaurant-quality food—think Gjelina or Hatchet Hall quality—delivered to a dedicated, high-retention clientele.

We are looking for a professionally mature Executive Sous Chef / Operations Manager to step in as our Lead Operator. This isn’t a "clipboard job." You will partner directly with our Founder/Executive Chef to own the kitchen, command the team, and help lead our operations as we scale from a local favorite to a regional powerhouse.

Why this is the best move for your career:

• Elite Quality & Creative Freedom: You’ll work with a globally inspired menu that changes every single week. No repetitive "harvest bowls." You’ll be working with grass-fed/finished beef, Lumina Farms lamb, and fresh Farmers Market hauls.
• True Work-Life Balance: We value your life outside the kitchen. No nights. We currently run a Tuesday–Saturday production schedule and are transitioning to Monday–Friday.
• Ground Floor Opportunity: This is a pivotal hire. As the company scales, this role is designed to evolve into a VP of Operations with leadership pathing as we expand.
• Culture Over Corporate: The kitchen vibe is fun, high-energy, and collaborative—we listen to music, avoid "clipboard management," and value leaders who are physically agile and lead by example.

The Role:

As the Lead Operator, you will own the kitchen. While the Executive Chef focuses on brand vision and expansion, you will be the "boots on the ground" commanding the team, managing high-volume batch cooking and plating, and overseeing smart cost controls and inventory management.

What we are looking for:

• Experience: Proven Sous or Executive Sous Chef experience in high-quality, high-volume environments (Fine Dining, Luxury Hotels, or Elite Catering).
• Mindset: An "Operator First" mentality with zero ego. You should be a smart leader who aligns with a clean, healthy cooking culture.
• Technical Chops: Proficiency in modern and classic techniques. Experience with batch cooking or high-volume precision is a huge plus.
• Physicality: You are someone who stays active and leads from the front; the physical demands of a fast-moving kitchen are where you thrive.

The Perks:

• $85k – $90k Base Salary.
• Signing Bonus potential after an initial 6-month period.
• Extra Income: Opportunities to earn $400–$500 per event, assisting with our high-end private catering.
• Professional Growth: Real opportunity for increased responsibility and leadership as the brand expands.

Ready to lead a kitchen that values your craft AND your time?

Submit your résumé here or email andrew@haakerecruiting.com