Banquet Sous Chef

Specialty Restaurants; California (MO); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health plans

401k with employer match

Paid holidays

Paid sick time

Education assistance

Employee Assistance Program (EAP)

Lifestyle Spending Account

Job summary

The Odyssey, part of Specialty Restaurants Corporation, seeks an Executive Sous Chef to lead daily kitchen operations in a high-end dining setting with panoramic views. You will oversee inventory, ordering, recipe sheets, training, safety, cleanliness, and consistent high-quality production.

You will develop seasonal menus, manage staff, and collaborate on events, ensuring strict adherence to standards while driving profitability and guest satisfaction.

Qualifications

• Minimum 5 years in high-volume fine-dining kitchen; 2+ years in leadership role.
• Strong knowledge of contemporary culinary techniques and upscale menu development.
• Exceptional leadership and communication skills; ability to mentor a diverse team.
• Experience managing food costs, labor, and kitchen efficiency.
• Culinary degree or certification preferred.
• Ability to thrive in a fast-paced, dynamic kitchen environment.

Responsibilities

• Assist the Executive Chef in daily kitchen operations; ensure high-quality food production and presentation.
• Develop and execute creative, seasonal menus aligned with standards.
• Manage kitchen staff: hiring, training, scheduling, performance management.
• Oversee all banquet operations per BEO specifications.
• Ensure compliance with food safety, hygiene, and organization.
• Monitor food costs, labor, inventory to maximize profitability.
• Collaborate on events, catering, and VIP services.
• Maintain a positive, motivating kitchen environment that fosters teamwork.

Skills

Leadership

Communication

Mentoring

Menu development

Cost control

Training

Time management

Interpersonal skills

Education

Culinary degree or certification

Tools

OSHA knowledge

Kitchen software/POS

PC literacy

Job description

The Odyssey offers breathtaking panoramic views of the San Fernando Valley, providing an unforgettable dining experience. As a proud leader in farm-to-table cuisine, we are committed to delivering fresh, vibrant, and flavorful dishes that celebrate the best of California's seasonal ingredients.

Recognized as one of OpenTable's Diners' Choice Award winners and consistently ranked among the top scenic restaurants in Los Angeles, The Odyssey has been a premier dining destination for decades. Our exceptional hospitality and innovative culinary approach have also earned us accolades from local food critics and publications, solidifying our reputation as a must-visit culinary landmark.

Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member!

Job Summary:

Are you a culinary leader with a passion for creating extraordinary dining experiences? The Luminarias team is seeking a talented and experienced Executive Sous Chef to join our dynamic team. Known for our iconic waterfront views and upscale cuisine, we offer an exciting opportunity to showcase your culinary skills in a fast-paced, high-end dining environment. The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food.

Key Responsibilities:

• Assist the Executive Chef in leading daily kitchen operations, ensuring high-quality food production and presentation.
• Develop and execute creative, seasonal menus that align with our culinary standards.
• Manage kitchen staff, including hiring, training, scheduling, and performance management.
• Manage all banquet opperations to ensure they are being executed by what is stated on the BEO.
• Ensure compliance with food safety regulations, hygiene standards, and proper kitchen organization.
• Monitor food costs, labor expenses, and inventory levels to maximize profitability.
• Collaborate with the Executive Chef and management team on special events, catering, and VIP services.
• Maintain a positive and motivating kitchen environment that fosters teamwork and growth.

Qualifications:

• Minimum 5 years of experience in a high-volume, fine-dining kitchen, with at least 2 years in a Sous Chef or similar leadership role.
• Strong knowledge of contemporary culinary techniques and upscale menu development.
• Exceptional leadership and communication skills, with the ability to mentor and inspire a diverse team.
• Proven experience in managing food costs, labor control, and kitchen efficiency.
• Culinary degree or relevant professional certification preferred.
• Ability to thrive in a fast-paced, dynamic kitchen environment.
• Detailed oriented with a strong emphasis on accuracy and time management.
• Ability to interface with various levels of management
• Strong familiarity with OSHA and all local Department of Health Regulations.
• PC literate with a working knowledge of general systems
• Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
• Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more!
• Variety of Supplemental Benefit Plans for life's unknowns
• 401k with annual employer match after 12 months employment
• Employer paid life Insurance throughout the length of employment
• Monthly Reward Dollars to use at various company locations.
• Paid/Floating holidays for 5 major holidays
• Paid Sick Time renewed yearly
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program with up to a $4,000 payout for qualifying management positions

Pay: $80,000 - $90,000/ year

Physical Demands:

• Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds.
• Standing for the duration of a 6+ hour shift with appropriate breaks.
• Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc.
• Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc.
• Repeating motions that may include the wrists, hands and/or fingers
• Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms
• Constant bending, stooping and turning, etc.
• Constant exposure to hot and damp temperature fluctuations

Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.

Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law.