Sous Chef

Job Summary We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will play a crucial role in supporting the Executive Chef in managing kitchen operations, ensuring high-quality food production, and maintaining exceptional standards of food safety and service. This position requires strong leadership skills and the ability to work collaboratively with kitchen staff to deliver an outstanding dining experience. Job Summary The Sous Chef is responsible for assisting the Executive Chef in overseeing the culinary operations of the restaurant. This position ensures consistent high-quality food preparations, maximizes kitchen productivity, and manages kitchen staff members through hiring, supervision, training, and development. This position involves directing food production and ensuring preparation is at the highest level of quality and presentation. General Duties and Responsibilities: • Responsible for the prep team as well as Saturday and Sunday brunches. • Working closely with the Executive Chef to ensure the kitchen team is always appropriately staffed; ability to write and manage team schedules accordingly. • Working closely with the Executive Chef and Director of Culinary to ensure menus are new while aiming to engage the clientele. • Recording the recipes of new menu items for consistent replication. • Assisting with ordering all food products based on par system and inventory management. • Overseeing and ensuring quality of all food products for optimal freshness and standards • Overseeing quality control of food production and execution • Performing a thorough daily recap of production. • Work effectively with the front of house teams to help resolve guest-related issues. • Ensuring all health and safety standards are upheld by enforcing high sanitation standards. • Participating in the recruitment and scheduling processes of the restaurant as required. • Reporting maintenance issues and ensuring a timely resolution. • Oversee, direct, and actively participate in the training of personnel in positions such as line cooks, prep cooks, pastry cooks, dishwashers, and porters. • Manage the BOH team in Executive Chef’s absence. • Any other tasks as assigned. Skills • Proven experience in the culinary field with a focus on fine dining or high-volume restaurant environments. • Strong supervisory experience with the ability to lead a team effectively. • Knowledge of food production techniques and best practices in food handling and safety. • Proficiency in menu planning, inventory management, and kitchen management systems. • Excellent cooking skills with an understanding of various cuisines and presentation styles. • Experience in catering services is a plus, along with familiarity in hospitality settings. • Strong organizational skills with attention to detail for maintaining quality standards. • Ability to thrive under pressure while managing multiple tasks efficiently. • Excellent communication skills for effective collaboration within the team and with other departments. Join us as we create memorable dining experiences through exceptional culinary artistry! Job Type: Full-time Pay: $70,000.00 - $75,000.00 per year Benefits: • 401(k) • Dental insurance • Health insurance • Paid time off • Vision insurance Ability to Relocate: • Los Angeles, CA 90028: Relocate before starting work (Required) Work Location: In person