Location
Los Angeles, CA | United States
Job description
The Executive Sous Chef will execute and maintain the menus set forth by the Chef/Owners through purchasing, training and supervision. Will work with the Chef de Cuisine on food sales, food and labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness and sanitation. Oversee the performance of the kitchen staff and systems in order to achieve all goals in food quality, guest expectations, budgets and restaurant standards and expectations.
Duties & Responsibilities:
● Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the restaurant.
● Assist in developing and implementing the breakfast and lunch menus including daily and seasonal specials.
● Supervise and train the staff on recipes and methods of cooking.
● Expedite service efficiently and effectively, maintaining the proper pace and food quality.
● Understand and maintain all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed.
● Maintain restaurant expectations of food and service through the supervision of the AM kitchen team.
● Achieve restaurant budget objectives in sales, costs and profit.
● Achieve restaurant goals in service, food quality, facility maintenance, sanitation and cleanliness through coaching of employees.
● Fill in where needed to ensure that the guest experience is never compromised and their expectation of food and service are met and/or exceeded.
● Participate in management meetings to give and receive feedback and suggestions.
● Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections.
● Follow scheduling and adjust as necessary to achieve Labor Cost goals.
● Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Working Conditions and Expectations:
● Work schedule requires weedays, weekends and holidays.
● Shifts will range from 10-12 hours.
● Always act in a professional manner that represents the restaurant, owners, partners and staff.
● Demonstrate teamwork in all areas of the restaurant
● Work with a positive attitude in all types of situations
● Strong, positive and respectful communication skills
● Follow safety and sanitation rules and laws at all times
● Always act in the best interest of the restaurant, fellow employees and guests.
● Create, maintain a positive, safe and productive working environment
● Coaching and mentoring staff to develop a team and encourage promoting within.
Qualifications:
● Communicate and understand the predominant language(s) of our guests and employees.
● Minimum of 2 years of kitchen supervision experience
● Formal culinary training
● Food Service Manager Certificate required
● Harassment Certification within 30 days after employment
Physical Requirements:
● Be able to work in a standing position for long periods of time (up to 12 hours).
● Be able to reach, bend, stoop and frequently lift up to 20 - 50 pounds.
● Repetitive tasks with few breaks
Job tags
Salary
