Exec Sous Chef

The Plate Agency; West Hollywood (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Paid time off

Company socials & rewards

Professional career development

Job summary

The Plate Agency is looking for an experienced Exec Sous Chef in West Hollywood, California. The ideal candidate will lead a culinary team with a strong focus on Italian cuisine and high-volume service. You will be responsible for staff development, kitchen maintenance, and cost management of food and supplies.

If you have a passion for culinary excellence and experience in managing busy kitchens, this role offers opportunities for growth and professional development, along with paid time off and company rewards.

Qualifications

• Strong passion for culinary excellence and quality ingredients.
• Extensive knowledge of Italian and gourmet cuisine.
• Experience coaching and leading kitchen staff.

Responsibilities

• Oversee kitchen maintenance, inventory, and ordering.
• Maintain menu documentation and cost accuracy.
• Motivate kitchen staff for skill development.

Skills

Culinary excellence

Italian cuisine knowledge

Energetic and entrepreneurial

High-volume restaurant experience

Leadership and coaching

Cost management

Job description

Job Description

I’m looking for an experienced Exec Sous Chef who has the proven ability to be a strong team leader, understands the financial elements of the business & is a true team player. Ideal candidates must have grand openings experience & have an extensive high‑volume restaurant background.

Have what it takes? Let's find out.

Qualifications

• Must have a strong passion for culinary excellence & must take pride in working with quality ingredients.
• Must have an in-depth knowledge of Italian cuisine, scratch cooking & fine‑dining/gourmet 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.
• 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.

Additional Information

• Paid time off
• Company socials & rewards
• Professional career development & growth opportunities