Sous Chef

About the Role

The Lark is one of Santa Barbara’s most celebrated restaurants, housed in a historic former fruit‑packing warehouse in the Funk Zone. Named for the Southern Pacific train that once carried travelers along the California coast, The Lark serves seasonal, family‑style dishes inspired by the Central Coast’s farms, ranches, fishermen, and winemakers. The menu changes with the seasons, the room is always buzzing, and the food is made to be shared.

Reporting to Executive Chef Jason Paluska, the Sous Chef helps lead all back‑of‑house operations — food quality, kitchen management, financial performance, and team development. You’ll set the tone every shift, work any station when needed, and partner with the front‑of‑house team to create an exceptional guest experience. This is a chance to learn from a respected chef, help develop specials and seasonal dishes, mentor a talented team, and grow your career within Acme Hospitality’s collection of award‑winning restaurants and boutique hotels across California.

Responsibilities

• Food quality: Uphold recipes and plating standards, taste constantly, and help create and cost daily specials.
• Kitchen operations: Oversee prep, line checks, ordering, receiving, inventory, and waste control; keep the kitchen 100% health‑department compliant.
• Financials: Help meet food cost and labor targets, review weekly ops statements, and approve vendor invoices.
• Team leadership: Help hire, schedule, train, and mentor BOH staff; hold the team accountable in a fair and respectful way.
• Collaboration: Communicate with FOH managers about menu changes, specials, and shortages; train FOH staff on new dishes.
• Community: Represent The Lark at special events and media appearances.

Requirements

• Previous sous chef or senior kitchen leadership experience in a high‑volume, chef‑driven restaurant
• A passion for seasonal cooking and a strong palate
• A leader who enjoys teaching and leads by example
• Strong organizational skills and a sharp eye for cleanliness and detail
• Composure under pressure and good judgment when challenges arise
• Humility, curiosity, and a drive to keep improving
• Familiarity with kitchen costing, inventory, and scheduling (Ctuit experience is a plus)

Benefits & Compensation

• Compensation: $25–$27/hour + participation in bonus incentive program
• Schedule: Full‑time, non‑exempt (hourly); average shift 10 hours per day
• Benefits: Medical, dental, vision, and additional fringe benefits

Why Acme Hospitality

Our core values are Deliver Excellence, Embrace Originality, Act with Integrity, and Celebrate Community. Above all, we’re committed to creating a workplace our team is proud to be part of.