Stoa is a bar, market, and culinary gathering space rooted in coastal Italian ease. We focus on thoughtfully prepared, ingredient-driven food—featuring pizza, antipasti, sandwiches, seasonal salads, and curated cheese and charcuterie boards. Our mission is to create a place of beauty, simplicity, and community.
Our kitchen is intentional, ingredient-focused, and serious about quality. We use precise technique to let each element shine. No shortcuts, no ego—just soulful food prepared with clarity and care. If you’re the kind of person who gets excited about making the perfect focaccia, dialing in mise en place, and building a team that loves service, this is the role for you.
What We Offer
$70,000–$75,000 salary
Quarterly bonus potential
Progressive paid vacation
Free shift meals + dining discounts
Creative freedom within a structured kitchen
Respect for work/life balance
Opportunity to shape and grow a food program
Who You Are
We’re looking for a hands-on, thoughtful, and organized Executive Sous Chef to lead our BOH team with clarity and consistency. You take pride in craft and process. You care deeply about food, not trends. You build systems, coach your team, and run a clean, calm, and efficient kitchen. You understand that leadership means being steady, present, and generous with your knowledge.
Responsibilities
Oversee kitchen operations at Stoa, including prep, service, ordering, and cleanliness
Maintain high standards for execution, portioning, prep systems, and station organization
Ensure all food meets Stoa’s standards for taste, technique, and beauty
Manage BOH labor and food costs; read and respond to P&L trends
Hire, train, and mentor a strong and happy team
Schedule staff and approve timesheets (we use Toast)
Order from vendors, receive deliveries, and manage inventory
Maintain a clean, safe kitchen and ensure all equipment is in good repair
Lead daily preps and communicate clearly with FOH and ownership
Uphold ServSafe and LA County health department compliance (we aim to maintain an “A” grade at all times)
Qualifications
2–3 years of ESC, CDC, or Kitchen Manager experience in a high-quality, ingredient-forward kitchen
Familiarity with Mediterranean, Italian, or wine-bar style cuisine is a plus
Organized, calm, and communicative—you bring a positive tone to the kitchen
Solid understanding of kitchen financials (labor, COGs, inventory)
Comfortable with basic tech tools (POS, spreadsheets, digital recipes, scheduling apps)
ServSafe Certified Manager (or willing to obtain)
Flexible availability, including weekends and holidays
A love of food that’s real, soulful, and not overworked
To Apply
Send us your resume and a short note about why you love running a kitchen. Tell us something you’re proud of—from a dish you developed to a team you built.
We are an equal opportunity employer and consider qualified applicants regardless of background, including those with criminal histories, in accordance with local laws and the LA Fair Chance Ordinance.