Overview Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel. As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service. Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement. Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation Qualifications Minimum of 2 years of culinary management experience in a high-volume, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered. Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards. Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills. Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities. Proven success managing food costs, labor expenses, inventory controls and other key operational metrics. Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment. Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands. Proven track record of professional growth, stability, and a strong commitment to excellence. Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members. Must pass background check The Company has good cause to conduct a review of an applicant’s background history based upon the following material responsibilities: This position is responsible for the safety and security of staff, customers, vendors, and the general public, as well as property and inventory of significant value This position has access to and must protect employee and customer data, including but not limited to social security number, date of birth, driver's license number, credit card and banking information This position is responsible for enforcing the Company’s drug free workplace policy, as well as enforcing and upholding the Company’s policies regarding Responsible Alcohol Service Risk of harm or harassment to the staff, customers, vendors or the general public Applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act EOE Pay Range USD $78,000.00 - USD $90,000.00 /Yr. Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement. Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation Minimum of 2 years of culinary management experience in a high-volume, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered. Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards. Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills. Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities. Proven success managing food costs, labor expenses, inventory controls and other key operational metrics. Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment. Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands. Proven track record of professional growth, stability, and a strong commitment to excellence. Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members. Must pass background check The Company has good cause to conduct a review of an applicant’s background history based upon the following material responsibilities: This position is responsible for the safety and security of staff, customers, vendors, and the general public, as well as property and inventory of significant value This position has access to and must protect employee and customer data, including but not limited to social security number, date of birth, driver's license number, credit card and banking information This position is responsible for enforcing the Company’s drug free workplace policy, as well as enforcing and upholding the Company’s policies regarding Responsible Alcohol Service Risk of harm or harassment to the staff, customers, vendors or the general public Applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act EOE
