Executive Sous Chef

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

Job summary

A renowned restaurant in West Hollywood is seeking an experienced Executive Sous Chef to join their culinary team. The role involves developing and executing dishes, managing kitchen operations, and training staff to ensure exceptional guest experiences. Ideal candidates will have a strong culinary background, excellent communication skills, and a passion for customer service.

Qualifications

• 5+ years culinary management experience required.
• Must obtain California manager's food handler certification.

Responsibilities

• Assist in developing menus and executing dishes.
• Supervise culinary team and ensure quality standards.
• Train and mentor new hires.

Skills

Communication

Problem-solving

Team-oriented

Flexibility

Education

5+ years culinary management experience

California manager's food handler certification

Job description

Join to apply for the Executive Sous Chef role at SOMNI restaurant

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Join to apply for the Executive Sous Chef role at SOMNI restaurant

After being closed for four years, the dream of Somni has come back to life! To ensure that his guests receive an exceptional dining experience, Chef Aitor Zabala is seeking an experienced Executive Sous Chef.

Job Summary:

As a member of the Culinary Team, they will work with SOMNI team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes and training, development, and management of their subordinates.

Essential Job Functions

1. Development, Preparation, and Execution of Dishes
   • Assist Chef Aitor Zabala in developing his vision and implementing the menus for the restaurant.
   • Ensure all food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
   • Expedite service efficiently, maintaining proper pace and quality, working closely with the service team.
   • Organize all products, recipes, and files.
   • Assist during food preparation and at any station as needed.
2. Training, Development, and Employee Management
   • Collaborate to improve guest experience, service, operational efficiency, and staff development.
   • Supervise the culinary team, ensuring quality standards and providing guidance.
   • Mentor staff, fostering growth and education in food, wine, service, and techniques.
   • Attend employee meetings and contribute ideas.
   • Provide thorough training and mentorship for new hires.

Note: The list of responsibilities is not exhaustive.

Requirements and Key Competencies

• Proactive problem-solver with responsibility and clear communication.
• Decisive, responsible, proactive, and able to develop contingency plans.
• Motivated, enthusiastic, eager to learn and improve.
• Flexible and adaptable to change.
• Team-oriented, cooperative, and supportive of colleagues.

Required Knowledge, Skills, and Responsibilities

• Manage purchasing, receiving, and invoice processing.
• Communicate policies, standards, and training effectively.
• Ensure quality, sanitation, and cleanliness standards are met.
• Follow recipes and check product quality.
• Fill in operational roles as needed to ensure guest satisfaction.
• Maintain cleanliness and functionality of equipment and environment.
• Organize and complete all required paperwork.
• Plan labor schedules, control costs, and ensure staffing adequacy.
• Follow all safety, health, and labor regulations.
• Communicate effectively to ensure standards are met and issues addressed.
• Take responsibility for actions and their impact on guests.
• Perform other duties as assigned.

Personal Attributes

• Excellent interpersonal skills: friendly, approachable, respectful.
• Well-groomed appearance.
• Ownership and problem-solving skills.
• Courteous, motivating, and coaching abilities.
• Fair, consistent, punctual, reliable, organized, self-motivated.
• Flexible, multitasker, effective communicator.

Education/Experience

• 5+ years culinary management experience.
• Basic math and computer skills.
• Fluent in English (reading, writing, speaking).
• Guest interaction skills, listening skills, decision-making, problem-solving.
• Passion for customer service.
• Must obtain a California manager's food handler certification.

Physical Requirements

• Ability to speak, hear, see, and focus.
• Lift up to 50 pounds regularly.
• Manual dexterity and motor skills.
• Indoor setting with varying schedule including evenings, holidays, extended hours.