Sous Chef Hollywood

NeueHouse is the private workspace and cultural home for creators, innovators, and thought leaders.

With iconic buildings, timeless design, thought-provoking cultural experiences, and elevated hospitality, NeueHouse has reimagined the ideal environment for creative potential and progress.

Our Properties NeueHouse currently operates across three different, but equally iconic properties in New York City and Los Angeles: * Our Madison Square (MSQ) House is situated in New York's iconic Flatiron District, was previously home for Tepper Galleries, a well-known Manhattan auction house for international artists and collectors in the 1930s - and neighbors the 69th Regiment Armory where the first International Exhibition of Modern Art was held.

* Our Hollywood House (HWD), which sits on Sunset Boulevard, is one of LA's most celebrated buildings and occupies the original CBS Studio (the world's first structure built intentionally for broadcast). Here genre- defining artists from Orson Wells and Lucille Ball to Janis Joplin, the Beach Boys, and Bob Dylan built their legacy.

* Our Venice Beach House (VB) was once the creative home to some of the most influential creative luminaries in art and entertainment including Hal Ashby, Oliver Stone, and David Hockney, NeueHouse Venice Beach is a new work, social, and cultural hub for the Venice creative community.

The Role The Sous Chef plays a crucial role in upholding the exceptional standards across all food outlets, contributing to the definition and execution of these standards.

This includes supporting the recruitment and development of the culinary team, and spearheading the creation of a high-quality, seasonal, sustainable, innovative, and wellness-oriented menu.

Reporting directly to the Hollywood General Manager and Culinary Director, this position entails overseeing all culinary teams on-site.

The Sous Chef serves as the leader and ambassador of the culinary program, bearing responsibility for the day-to-day operations of all NeueHouse teams and kitchens.

Ideal candidates possess a background in culinary leadership and have experience in high-volume, concept-driven kitchens.

There is a significant emphasis on the candidate's ability to train and inspire teams, fostering