Executive Sous Chef

Culinary Lab; Los Angeles (CA); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading culinary establishment in Los Angeles is seeking an Executive Sous Chef to manage kitchen operations and staff. The ideal candidate will have extensive experience in high-volume upscale kitchens, strong leadership skills, and a commitment to food safety and quality. Responsibilities include overseeing kitchen staff, managing budgets, and assisting in menu development. This role requires flexibility in scheduling and a focus on maintaining a positive work environment.

Qualifications

• At least 4 years of experience in high-volume upscale kitchens.

Responsibilities

• Oversee staff of 6-12 teammates.
• Manage daily kitchen setup and breakdown.
• Conduct inspections for food quality and sanitation.

Skills

Communication

Education

ServSafe California Food Handlers Card

Job description

Join to apply for the Executive Sous Chef role at Culinary Lab

Job Details

Position: Executive Sous-Chef
Type: Full-time, Salary
Rate: Depending on Experience
Experience: Minimum 4 years managing kitchen staff in a high-volume upscale kitchen

Responsibilities

1. Oversee staff of 6-12 teammates
2. Manage daily kitchen setup and breakdown
3. Conduct inspections for food quality, appearance, cleanliness, and sanitation
4. Perform safety and sanitation walk-throughs each shift
5. Ensure food safety and sanitation compliance
6. Manage product purchasing and culinary budget
7. Assist in menu development with the Executive Chef
8. Handle ordering, inventory, and payroll processes
9. Maintain food costs and inventory levels
10. Drive sales and profit through excellent execution and attention to detail
11. Create staff schedules aligned with forecasts and budgets
12. Provide tools and support for staff success
13. Ensure product quality and safety standards are met
14. Attend employee meetings and perform other duties as assigned
15. Plan daily priorities and assign tasks
16. Review specials and provide feedback
17. Coordinate with Sous Chefs on schedules and operations
18. Work during service and assist as needed
19. Develop and test new menu items
20. Promote a positive working environment and morale
21. Train new hires and reevaluate staff roles
22. Provide performance feedback and handle disciplinary issues

Qualifications

• At least 4 years of experience in high-volume upscale kitchens
• Strong communication skills with management and staff
• ServSafe California Food Handlers Card required

Working Conditions & Expectations

• Varied schedules including early mornings, evenings, weekends, and holidays
• Shifts of at least 8 hours, with potential overtime
• Maintain professionalism and respect towards guests and staff
• Follow safety and sanitation laws
• Act in the best interest of the restaurant at all times
• Accept feedback and coaching for growth

Physical Requirements

• Ability to reach, bend, and lift up to 50 pounds
• Stand for up to 8 hours

More details about Hinoki & The Bird can be found at this link.