SOUS CHEF | LA MARCHA TAPAS BAR
Berkeley, CA
$31/hour base pay + tips
Expected total earnings: $38–$45/hour, depending on tips
Open availability required
La Marcha Tapas Bar is looking for an experienced sous chef who can lead a team, execute a strong service, and keep the kitchen organized. Previous experience managing a kitchen team is required.
Your leadership style matters as much as your cooking. We need someone calm, professional, and dependable who motivates people, holds clear standards, and leads by example. A low ego, steady temperament, and an approach free of drama are essential. You must be able to address problems and correct mistakes without anger, disrespect, or blame.
Working closely with the Executive Chef, you’ll take responsibility for daily kitchen operations, from prep and ordering through service and closing. You will serve as the primary expo during service.
Responsibilities
* Run expo during service. Direct ticket flow, coordinate kitchen stations and the front of house, and check every dish for accuracy, quality, temperature, presentation, and timing before it leaves the kitchen.
* Manage and motivate the team. Set clear expectations, delegate effectively, coach cooks, and follow up to ensure work is completed correctly and on time.
* Lead by example. Work alongside the team, support prep and station coverage, and demonstrate the urgency, cleanliness, and professionalism you expect from others.
* Coordinate staff breaks. Plan and provide station coverage so the team takes timely breaks while prep and service remain organized.
* Handle ordering and inventory. Maintain pars, place accurate orders, check deliveries for quality and accuracy, and resolve shortages or discrepancies with vendors.
* Own service readiness. Review prep lists, check mise en place, taste food, and confirm every station is ready before service.
* Maintain culinary standards. Follow established recipes, portions, and plating, and carry out the Executive Chef’s direction consistently.
* Control waste and food costs. Monitor purchasing, storage, rotation, yields, and portioning.
* Maintain food safety and cleanliness. Ensure proper labeling, temperatures, sanitation, and thorough closing procedures.
* Communicate and follow through. Raise concerns early, take responsibility for mistakes, and see problems through to resolution.
Required qualifications
* Proven experience managing a kitchen team as a sous chef, kitchen manager, or comparable leadership role.
* Strong cooking skills and experience running expo during busy service.
* Experience with ordering, inventory, prep planning, and kitchen organization.
* The ability to motivate a team and maintain accountability while treating everyone with respect.
* A calm, consistent temperament under pressure. Patience and self-control are essential.
* A collaborative approach, low ego, and openness to feedback and direction.
* Reliable follow-through and close attention to detail.
* Open availability, including daytime, evening, weekend, and holiday shifts.
To apply
Send your résumé and a brief introduction outlining your experience managing teams, running expo, and handling ordering.
Principals only. Recruiters, please don't contact this job poster.