✨ Our 2026 Hiring Report is out — see what 146,050 job postings say about getting hired.

Read the report →
JOB DETAILS

Sous Chef

CompanyACME ANACAPA, LLC
LocationSanta Barbara
Work ModeOn Site
PostedOctober 20, 2026
About The Company
Headquartered in Santa Barbara, California, Acme Hospitality develops distinctive restaurants and boutique hotels that transform communities. As a key architect of Santa Barbara's Funk Zone revival, Acme has created seven acclaimed dining concepts including The Lark, Loquita, Lucky Penny, Helena Avenue Bakery, Pearl Social, Santa Barbara Wine Collective and La Paloma Cafe, helping establish the area as a premier Central Coast destination. The company's reach extends to West Adams, Los Angeles with Picala, a live-fire Spanish restaurant in the Cumulus District, and Los Olivos with a second Lucky Penny location. In Nevada County, Acme's historic properties—The National Exchange Hotel and Holbrooke Hotel—serve as community focal points with chef-driven restaurants that honor local traditions. Acme specializes in creating authentic, place-based experiences that resonate with both visitors and locals throughout California.
About the Role

Description

 

Cook at the heart of Santa Barbara’s Funk Zone

The Lark is one of Santa Barbara’s most celebrated restaurants. Housed in a historic former fruit-packing warehouse and named for the Southern Pacific train that once carried travelers up and down 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.

As our next Sous Chef, you’ll work side by side with Executive Chef Jason Paluska, who has led The Lark’s kitchen and shaped its ingredient-driven identity. 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.

The Role

Reporting to the Executive Chef, the Sous Chef helps lead all back-of-house operations, including 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.

What You’ll Do

  • 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, and 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, and hold the team accountable in a fair and respectful way.
  • Collaboration: Communicate with FOH managers about menu changes, specials, and shortages, and train FOH staff on new dishes.
  • Community: Represent The Lark at special events and media appearances.


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.



Details: Full-time, non-exempt (hourly). Average shift 10-hour per day

Compensation: $25–$27/hour + participation in bonus incentive program

Benefits: Medical, Dental, Vision, + additonal fringe benefits.

 

Requirements

 What You Bring

  • 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 come up
  • Humility, curiosity, and a drive to keep improving
  • Familiarity with kitchen costing, inventory, and scheduling (Ctuit experience is a plus)

 

Key Skills
Kitchen managementFood quality controlMenu developmentTeam leadershipStaff trainingInventory managementWaste controlFinancial performanceVendor relationsHealth department complianceSchedulingSeasonal cookingCostingCommunicationProblem solving
Categories
HospitalityFood & BeverageManagement & Leadership
Benefits
MedicalDentalVisionBonus incentive program
Job Information
📋Core Responsibilities
The Sous Chef helps lead all back-of-house operations, including food quality, kitchen management, financial performance, and team development. They are responsible for setting the tone during shifts, working stations as needed, and collaborating with the front-of-house team to ensure an exceptional guest experience.
📋Job Type
full time
💰Salary Range
$25 - $27
📊Experience Level
2-5
💼Company Size
85
📊Visa Sponsorship
No
💼Language
English
🏢Working Hours
40 hours
Apply Now →

You'll be redirected to
the company's application page