Sous Chef

Lucky Danger isn't your typical American Chinese restaurant—it’s an evolution. We describe it as "American-Chinese by a Chinese-American," a concept that takes the nostalgic flavors we all grew up with and elevates them through the lens of classic culinary technique and high-quality ingredients. It’s fast, it’s intense, and it’s deeply rooted in the idea that this specific cuisine deserves the same level of respect and care as every other cuisine.

We’re part of Tim Ma Hospitality, which means we value systems and precision just as much as we value flavor. At Lucky Danger, we work hard, move fast, and take immense pride in being the neighborhood’s go-to spot. We’re looking for people who want to master a unique craft and grow with a brand that is redefining what modern American-Chinese food looks like.

The Role

The Sous Chef is the "Technical Lead." You lead from the front, usually from the "Pass" or by working side-by-side with the line team. You are the bridge between management’s strategy and the line’s execution, ensuring that our recipes and standards are followed to the letter, every single shift.

What You’ll Own

• Service Execution : Manage the "Pass" and plate quality during service; ensure FOH/BOH communication is seamless and respectful.
• Mise en Place : Own the daily prep list; ensure every station is 100% "set for success" before the first ticket fires.
• Line Coaching : Work side-by-side with line cooks to improve their speed, knife skills, and station organization.
• Administrative Support : Assist the Exec Sous with ordering, receiving, and managing daily waste logs.
• Sanitation : Oversee the closing cleaning checklists to ensure the kitchen is pristine for the morning shift.

Who You Are

• 2+ years of experience as a Lead Line Cook or Sous Chef.
• A disciplined, punctual professional who is obsessed with the details.
• A "lead-by-example" cook who is never too big for any task, including dish or prep.

What We Offer

• Competitive salary or high-tier hourly rate.
• Health benefits and PTO.
• Intensive culinary training and mentorship under group leadership.