Executive Sous Chef

The h.wood Group; West Hollywood (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Flexible time off

Health insurance

Dental insurance

Vision insurance

Life insurance

Job summary

A renowned culinary group in West Hollywood is seeking an experienced Executive Sous Chef. The role involves training kitchen staff, ensuring food quality standards, and managing costs, while maintaining high guest satisfaction. The ideal candidate will thrive in a dynamic environment, showcasing attention to detail and excellent communication skills. This full-time position offers a flexible routine with comprehensive health benefits after 60 days of employment.

Qualifications

• Ability to stand for entire shifts, with frequent bending, squatting, and lifting.
• Reliable, responsible, and trustworthy behavior in a professional setting.
• Capability to maintain a professional demeanor in a fast-paced environment.

Responsibilities

• Conduct interviews, onboarding, and training for incoming Chefs.
• Develop and manage culinary SOPs alongside the Executive Chef.
• Maintain food costs in collaboration with Executive Chef.
• Take lead of venue policies in the absence of an Executive Chef.

Skills

Attention to detail

Exceptional customer service

High energy

Great communication skills

Teamwork

Time management

Education

Certified Manager Food Handlers card

Job description

ROLE SUMMARY:

The Executive Sous Chef will report directly to the venue. The Executive Sous chef will be responsible for providing training for all staff, meeting corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. They will control food and labor costs while maximizing guest satisfaction for all venues. The ideal candidate will be an energetic professional who doesn’t mind wearing multiple hats. They are well organized, flexible, and enjoy the challenges of working in a fast-paced environment.

RESPONSIBILTIES:

• Conduct interviews, onboarding, and training for incoming Chefs with Executive chef
• Work alongside the Executive Chef on developing, implementing, and managing culinary SOPs
• Work closely with Executive Chef on training for B.O.H staff.
• Work closely with Executive Chef on culinary systems (HR, Foodager, Paycom, POS. etc.)
• Work closely with Executive Chef to maintain and manage food costs
• Work closely with the HR and Executive Chef to maintain proper staffing levels, and talent acquisitions
• Help to manage venue vendor relationships and food PO’s
• Ensure the compliance of company policies and procedures
• Consult with the Executive Chef on equipment procurement and R&M
• Collaborate with the Executive Chef on menu and recipe development
• Serve as an example for the team and act as a resource for all kitchen staff
• Take lead of all venue policies and procedures, along with day-to-day ops in the absence of an Executive Chef.
• Maintain all recipe books

REQUIREMENTS:

• Must have attention to detail and willingness to deliver exceptional customer service
• Must be able to stand during entire shift, often up to 8 hours with frequent bending, squatting, and lifting
• Must have high energy, great communication skills, and able to work as part of a team
• Must be reliable, responsible, and trustworthy
• Must be able to maintain a professional demeanor in a fast-paced environment
• Must have excellent time management skills
• Must have a Certified Manager Food Handlers card

JOB DETAILS AND BENEFITS:

• Full-time, exempt position
• Flexible, routine-time off
• Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment