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Executive Sous Chef - Luminarias Restaurant

Specialty Restaurants

Monterey Park (CA)

On-site

USD 75,000 - 85,000

Full time

30+ days ago

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Job summary

An innovative dining establishment is seeking a passionate Exec Sous Chef to join their culinary team. This role is perfect for a dynamic leader who thrives in a fast-paced environment and is eager to mentor and develop staff. You will work closely with the Executive Chef to enhance menu offerings and ensure the highest standards of food quality and safety are maintained. This vibrant restaurant, known for its modern take on classic dishes, offers a unique opportunity to make a significant impact in a lively social space. If you are ready to take your culinary career to the next level and be part of a collaborative team, this position is an exciting opportunity for you.

Benefits

Comprehensive Health Plans
401k with Employer Match
Paid Vacation
Education Assistance Program
Lifestyle Spending Account
Employee Assistance Program
Monthly Reward Dollars
Paid Sick Time
Management Referral Program

Qualifications

  • 3+ years of experience as a lead chef in a high-volume environment.
  • Strong knowledge of OSHA and health regulations.

Responsibilities

  • Lead and develop the culinary team while ensuring quality and consistency.
  • Manage budgets for food, labor, and direct operating expenses.

Skills

Culinary Skills
Leadership
Communication
Organizational Skills
Food Safety Knowledge

Education

AOS Culinary School Graduate
Degree in Culinary Arts

Tools

Kitchen Equipment
Food Handling Protocols

Job description

Company Overview:

A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25-foot floor-to-ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence.

Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers.

We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member!

Pay: $75000 - $85000 / year (plus bonus)

Top-notch Benefits:

  • Industry-leading compensation package
  • Comprehensive Health Plans that include a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
  • *NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more!
  • Variety of Supplemental Benefit Plans for life’s unknowns
  • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
  • Employer paid life Insurance throughout the length of employment
  • Monthly Reward Dollars to use at various company locations.
  • Paid vacation starting at 2 weeks per year
  • Paid/Floating holidays for 5 major holidays
  • 24 hours paid Sick Time renewed yearly
  • Education Assistance Program (EdAP) for hospitality related education growth
  • Employee Assistance Program (EAP) to assist with work life balance
  • Management Referral Program with up to a $4,000 payout for qualifying management positions

Job Summary:

The Exec Sous Chef will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well.

Responsibilities:

Leadership:
  • Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
  • Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
  • Develop, train and mentor culinary team. Act as a resource to them as well as other back-of-house (BOH) personnel.
  • Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards.
  • Attend and participate in culinary job/career fairs when appropriate.
Financial / Labor Costs:
  • Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
  • Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events.
  • Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events.
  • Assist executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
  • Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
  • Work with executive chef to forecast seasonal staffing levels, hiring and attainment/retention of staff.
Culinary:
  • Work with off-premise culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
  • Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
  • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
  • Work with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
  • Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol.
  • Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.
  • Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with executive chef when necessary.
  • Work with Vice President of Operations and executive Chefs on ongoing and biannual menu development for our standard menus, internal menu tastings and photo shoots.
  • Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes.
Administrative:
  • Edit menus for portioning, menu design and other details, making changes to menus as needed.
  • Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system.
  • Assist executive chef in detailed planning and administrative work with special projects.
  • Fulfill all administrative responsibilities of executive chef as needed.
Education/ Experience/ Skills:
  • Strong familiarity with OSHA and all local Department of Health Regulations.
  • Three years senior level or executive chef experience in high-quality, volume-oriented environment.
  • AOS Culinary School graduate or related training, degree in Culinary Arts preferred.
  • 3+ years related lead Chef experience.
  • Must be able to communicate clearly and effectively in English.
  • Passionate culinarian with effective palate and sense of presentation.
  • Ability to handle multiple tasks and work well in environment with time constraints.
  • Detail-oriented with good organizational skills, performing work accurately and efficiently.
  • Demonstrated excellent communication skills, both oral and written.
Physical Demands:
  • Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force.

Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.

Specialty Restaurants Corporation maintains a drug-free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

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