Executive Sous Chef
In Back of House / Sunday, September 1, 2019

Executive Sous Chef

One of California's hottest restaurant groups is looking for an experienced Sous Chef to become the newest addition to their team. If you love crafty cocktails, high caliber beer & are passionate about providing an unforgettable dining experience then this is the position for you!

Location: Los Angeles, CA

Responsibilities

  • Oversee kitchen to execute ticket times within company standards & expectations.
  • Manage all labor and product costs to budget and expectation.
  • Execute specials to test products and minimize waste.
  • Uphold all company values and be a cultural leader and example for all staff.
  • Maintain high level of communication standards with leadership and staff.
  • Ensure all areas of the kitchen are compliant with California health codes and standards at all times.
  • Ensure operational excellence and manage day-to-day business of designated venue; execute the highest level of product quality.
  • Control costs by monitoring waste, ordering efficiently & scheduling intelligently
  • Execute training plans for BOH staff.
  • Oversee the daily open and close procedures using proper documentation and communication
  • Assist in the development of kitchen processes and training plan.
  • Assist in the development of BOH systems a standard operating procedures.
  • Drive standards and culture of excellence through hand’s- on, in-person leadership of assigned venue.
  • Contribute to maintenance plans so kitchens run efficiently & stay clean.
  • Assume ultimate responsibility for kitchen maintenance, inventory & ordering of small wares, food & equipment.
  • Maintain systems & organization for specials & core menu recipe documentation, costing of individual menu items, vendor statements & accuracy of our accounts & invoice logs.

Experience Required

  • 2+ years Sous Chef experience.
  • Must have a strong passion for culinary excellence & must take pride in working with quality ingredients.
  • Must have an advanced understanding of kitchen operations and health code compliance.
  • Excellent organizational, leadership, planning and communication skills.
  • Must have the prove ability to troubleshoot problems big and small on an enterprise level as well as one on one with store staff.
  • Must have an in-depth knowledge of scratch cooking & farm-to-table cuisine.
  • Must be energetic, entrepreneurial, but have the ability to stick to corporate procedures.
  • Must have full service & high-volume restaurant experience.
  • Must be self-motivated & exhibit an aptitude for leading, coaching & driving excellence.
  • Responsible for coaching & motivating kitchen staff to develop their skills in delegation & goal setting of more complex tasks.
  • Must be extremely knowledgeable of overall & specific product costs.

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