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Sous Chef
Summary
Sous Chef
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | 345 N Maple Dr #100, Beverly Hills, CA 90210, USA |
Sous Chef
Description
James Beard award-winning Suzanne Goin and Caroline Styne seek a dynamic Sous Chef to join our catering team. We are looking for an energetic, organized, detail-oriented and well-rounded leader. This position is best suited for an experienced and knowledgeable individual who can handle ever-changing priorities and manage multiple events.
As a member of Lucques Catering, we promote an environment of working as a cohesive team and leading by example. The Sous Chef reports to the Executive Chef & Managing Director and is expected to have a broad awareness of kitchen operations and make recommendations for improvement as necessary.
Responsibilities:
Managing inventory, ordering and receiving, sourcing product, and vendor relations.
Ensuring compliance with food and safety standards.
Managing staff schedules and time clock punches.
Assistance with staff recruitment, hiring/firing, and performance/disciplinary meetings.
Support the kitchen with prep, recipe development, and quality control.
Qualifications:
At least 5 years of experience working in a professional kitchen.
Knowledge of food preparation techniques and menu management.
Ability to delegate and monitor tasks ensuring the highest in quality and safety standards.
Willing to work an ever-changing schedule.
Must work well independently and as part of the team.
Must be legally authorized for work in the U.S.
Must have or be willing to obtain California Food Manager Certification.
Preferred Qualifications:
Culinary degree
Experience with Microsoft Word, Dropbox, Nowsta and/or other catering software
Compensation:
Competitive pay
Onsite parking
Health insurance
Paid vacation
*Please visit www.thelucquesgroup.com/restaurants for more information.
(We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance.)
As a member of Lucques Catering, we promote an environment of working as a cohesive team and leading by example. The Sous Chef reports to the Executive Chef & Managing Director and is expected to have a broad awareness of kitchen operations and make recommendations for improvement as necessary.
Responsibilities:
Managing inventory, ordering and receiving, sourcing product, and vendor relations.
Ensuring compliance with food and safety standards.
Managing staff schedules and time clock punches.
Assistance with staff recruitment, hiring/firing, and performance/disciplinary meetings.
Support the kitchen with prep, recipe development, and quality control.
Qualifications:
At least 5 years of experience working in a professional kitchen.
Knowledge of food preparation techniques and menu management.
Ability to delegate and monitor tasks ensuring the highest in quality and safety standards.
Willing to work an ever-changing schedule.
Must work well independently and as part of the team.
Must be legally authorized for work in the U.S.
Must have or be willing to obtain California Food Manager Certification.
Preferred Qualifications:
Culinary degree
Experience with Microsoft Word, Dropbox, Nowsta and/or other catering software
Compensation:
Competitive pay
Onsite parking
Health insurance
Paid vacation
*Please visit www.thelucquesgroup.com/restaurants for more information.
(We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance.)
James Beard award-winning Suzanne Goin and Caroline Styne seek a dynamic Sous Chef to join our catering team. We are looking for an energetic, organized, detail-oriented and well-rounded leader. This position is best suited for an experienced and knowledgeable individual who can handle ever-changing priorities and manage multiple events.
As a member of Lucques Catering, we promote an environment of working as a cohesive team and leading by example. The Sous Chef reports to the Executive Chef & Managing Director and is expected to have a broad awareness of kitchen operations and make recommendations for improvement as necessary.
Responsibilities:
Managing inventory, ordering and receiving, sourcing product, and vendor relations.
Ensuring compliance with food and safety standards.
Managing staff schedules and time clock punches.
Assistance with staff recruitment, hiring/firing, and performance/disciplinary meetings.
Support the kitchen with prep, recipe development, and quality control.
Qualifications:
At least 5 years of experience working in a professional kitchen.
Knowledge of food preparation techniques and menu management.
Ability to delegate and monitor tasks ensuring the highest in quality and safety standards.
Willing to work an ever-changing schedule.
Must work well independently and as part of the team.
Must be legally authorized for work in the U.S.
Must have or be willing to obtain California Food Manager Certification.
Preferred Qualifications:
Culinary degree
Experience with Microsoft Word, Dropbox, Nowsta and/or other catering software
Compensation:
Competitive pay
Onsite parking
Health insurance
Paid vacation
*Please visit www.thelucquesgroup.com/restaurants for more information.
(We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance.)
As a member of Lucques Catering, we promote an environment of working as a cohesive team and leading by example. The Sous Chef reports to the Executive Chef & Managing Director and is expected to have a broad awareness of kitchen operations and make recommendations for improvement as necessary.
Responsibilities:
Managing inventory, ordering and receiving, sourcing product, and vendor relations.
Ensuring compliance with food and safety standards.
Managing staff schedules and time clock punches.
Assistance with staff recruitment, hiring/firing, and performance/disciplinary meetings.
Support the kitchen with prep, recipe development, and quality control.
Qualifications:
At least 5 years of experience working in a professional kitchen.
Knowledge of food preparation techniques and menu management.
Ability to delegate and monitor tasks ensuring the highest in quality and safety standards.
Willing to work an ever-changing schedule.
Must work well independently and as part of the team.
Must be legally authorized for work in the U.S.
Must have or be willing to obtain California Food Manager Certification.
Preferred Qualifications:
Culinary degree
Experience with Microsoft Word, Dropbox, Nowsta and/or other catering software
Compensation:
Competitive pay
Onsite parking
Health insurance
Paid vacation
*Please visit www.thelucquesgroup.com/restaurants for more information.
(We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance.)
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | 345 N Maple Dr #100, Beverly Hills, CA 90210, USA |
Skills
Fast-Paced Experience
By applying you confirm you have these skills.
The Lucques Group
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
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345 N Maple Dr #100, Beverly Hills, CA 90210, USA