Executive Sous Chef - Fine Dining, Flexible Hours

The h.wood Group; New York (NY); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

60-day company contribution starts

Job summary

The h.wood Group in Los Angeles is seeking an energetic kitchen professional to work alongside the head chef, manage daily kitchen activities, supervise staff, assist with menu prep, and ensure quality and freshness in a fast-paced environment.

You will lead the kitchen in the chef's absence, train junior staff, manage inventory and ordering, maintain FIFO, and collaborate with management on budgets and efficiency.

Qualifications

• High school or GED required; formal culinary training or associate degree preferred.
• 2–5 years cooking experience in a fine dining environment; leadership experience preferred.
• Ability to communicate clearly with managers, kitchen and dining room staff, and guests.
• Able to bend, stand, and work long hours in hot conditions.
• Experience calculating figures and budgets to meet business needs.

Responsibilities

• Lead kitchen team in chef's absence.
• Guide junior kitchen staff in line cooking, food preparation, and plating.
• Oversee and organize kitchen stock and ingredients.
• Maintain FIFO and proper dating for quality assurance.
• Keep stations stocked during peak hours.
• Hire and train new kitchen employees to standards.
• Manage ordering and budgeting while minimizing waste.
• Ensure quality and presentation meet restaurant standards.
• Collaborate with head chef on menu creation and training opportunities.
• Coordinate with management on supply orders and staffing.

Skills

Kitchen leadership

Team supervision

Menu preparation

Food quality control

Communication

Education

Culinary training

Associate degree in culinary arts

Job description

The h.wood Group in Los Angeles is seeking an energetic kitchen professional to work alongside the head chef, manage daily kitchen activities, supervise staff, assist with menu prep, and ensure quality and freshness in a fast-paced environment.

You will lead the kitchen in the chef's absence, train junior staff, manage inventory and ordering, maintain FIFO, and collaborate with management on budgets and efficiency.