More
Accessibility
Sous Chef
Level 8 DTLA
Full Time
2 Years Experience
Coins Icon $70000 - $75000 / Year
Sous Chef
Level 8 DTLA

Full Time
2 Years Experience
Coins Icon $70000 - $75000 / Year
Skills
Fine Dining Experience
Fast-Paced Experience
Food Safety
Food Preparation
Job description
Position Summary

The Sous Chef supports the Chef-de-Cuisine and the Executive Chef in all aspects of restaurant operations, with primary focus on managing day-to-day operations of the kitchen including supervising kitchen staff. The sous chef will be responsible for the safety and success of the kitchen when the Chef-de-Cuisine or Executive Chef is away.

Duties and Responsibilities
  • Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.

  • Handles all food items by washing, chopping, and cutting according to recipe specifications.

  • Maintains cleanliness and sanitation of stations, the kitchen, and the entire venue in accordance with Health Department.

  • Handles all allergy and/or dietary restrictions and modifications.

  • Ensures all stored product is labeled and stored following FIFO and company standards.

  • Possesses in-depth knowledge of assigned recipes and execution and trains BOH employees.

  • Required to check cover counts, BEOs and/or Fire Sheets.

  • Creates production lists and oversees assignments.

  • Supervises the execution of regular service, catering, take-out, delivery and all in/off-venue events.

  • Communicates product needs to the chefs and works with purchasing to re-stock inventory.

  • Manages training, day-to-day performance, and coaching of employees.

  • Possesses practical knowledge of the job duties of all supervised employees.

  • Reports all breakage or damage of equipment immediately to management.

  • Attends and leads out in any training sessions, departmental meetings, and daily pre-service meetings.

  • Must be organized, self-motivated, and proactive with a strong attention to detail.

Our Ideal Candidate:
  • 2 years previous experience as a Sous Chef and/or similar position preferred.

  • Proficient with computers (Microsoft Products), POS and technology

  • Professional verbal and written communication with guests, employees, vendors, and ownership.

  • Fluency in Spanish is a plus.

  • Must have current, unexpired Food Handler's card.

  • Must be able to stand, lift and bend for extended periods of time.

  • Must be able to bend and lift to 50 lbs.

  • Role may include job duties or tasks requiring repetitive motion.

  • Working environment may include exposure to hot kitchen elements or cleaning materials.

  • Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Position Summary

The Sous Chef supports the Chef-de-Cuisine and the Executive Chef in all aspects of restaurant operations, with primary focus on managing day-to-day operations of the kitchen including supervising kitchen staff. The sous chef will be responsible for the safety and success of the kitchen when the Chef-de-Cuisine or Executive Chef is away.

Duties and Responsibilities
  • Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.

  • Handles all food items by washing, chopping, and cutting according to recipe specifications.

  • Maintains cleanliness and sanitation of stations, the kitchen, and the entire venue in accordance with Health Department.

  • Handles all allergy and/or dietary restrictions and modifications.

  • Ensures all stored product is labeled and stored following FIFO and company standards.

  • Possesses in-depth knowledge of assigned recipes and execution and trains BOH employees.

  • Required to check cover counts, BEOs and/or Fire Sheets.

  • Creates production lists and oversees assignments.

  • Supervises the execution of regular service, catering, take-out, delivery and all in/off-venue events.

  • Communicates product needs to the chefs and works with purchasing to re-stock inventory.

  • Manages training, day-to-day performance, and coaching of employees.

  • Possesses practical knowledge of the job duties of all supervised employees.

  • Reports all breakage or damage of equipment immediately to management.

  • Attends and leads out in any training sessions, departmental meetings, and daily pre-service meetings.

  • Must be organized, self-motivated, and proactive with a strong attention to detail.

Our Ideal Candidate:
  • 2 years previous experience as a Sous Chef and/or similar position preferred.

  • Proficient with computers (Microsoft Products), POS and technology

  • Professional verbal and written communication with guests, employees, vendors, and ownership.

  • Fluency in Spanish is a plus.

  • Must have current, unexpired Food Handler's card.

  • Must be able to stand, lift and bend for extended periods of time.

  • Must be able to bend and lift to 50 lbs.

  • Role may include job duties or tasks requiring repetitive motion.

  • Working environment may include exposure to hot kitchen elements or cleaning materials.

  • Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.