Executive Sous Chef - The Odyssey

Specialty Restaurants; Los Angeles (CA); On-site; USD 78,000 - 86,000; Full time

Job summary

Join a dynamic and innovative team at a leading hospitality corporation that values growth and collaboration. As a key player in the kitchen, you will oversee food production, manage inventory, and ensure compliance with health standards. This role offers the chance to lead a passionate team, drive culinary excellence, and contribute to a positive work environment. With a commitment to delivering a 5-star experience, your expertise will help shape memorable dining experiences. If you are a dedicated culinary professional looking to make an impact, this opportunity is perfect for you.

Benefits

Comprehensive Health Plans

401k with Employer Match

Education Assistance Program

Paid Vacation

Lifestyle Spending Account

Employee Assistance Program

Monthly Reward Dollars

Paid Sick Time

Employer Paid Life Insurance

Management Referral Program

Qualifications

• Minimum 3 years in a high-level kitchen role, such as Sous Chef or Kitchen Manager.
• Strong communication and interpersonal skills required.

Responsibilities

• Oversee kitchen staff and ensure food quality meets health standards.
• Manage inventory, ordering, and food cost efficiently.
• Train and coach kitchen staff while leading daily operations.

Skills

Culinary Skills

Inventory Management

Food Safety Regulations

Team Leadership

Communication Skills

Time Management

OSHA Compliance

PC Literacy

Education

Degree in Culinary Arts

Tools

MS Excel

Outlook

Esysco

Job description

Company Overview:

Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Atop the scenic hills of Granada Hills, with captivating views of the surrounding San Fernando Valley, The Odyssey is FARM TO TABLE. FRESH. FUN. FLAVORFUL.

Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. 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: $78000 - $86000 / year

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:

Oversees and supervises kitchen staff. Assists with inventory and management of supplies. Ensures that food is top quality and that the kitchen is maintained up to health department codes and standards. Complies with food safety regulations and oversees day-to-day BOH operations. Acts as the Head Chef in the Exec Chef's absence.

Daily Responsibilities:

• Responsible for high-quality food production
• Oversees inventory, ordering, food cost management, and all BOH COGS
• Responsible for hiring, training, coaching, and counseling BOH staff
• Conducts performance reviews
• Leads meetings and preshifts
• Innovates and always looks for ways to improve efficiency, costs, and quality
• Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation, and food safety standards
• Ensures that the team is operating and cleaning all kitchen equipment safely and correctly
• Follows safe food handling guidelines
• Performs consistent safety and maintenance walk-throughs in all BOH areas, utilizing appropriate checklists accordingly
• Follows all sanitation and nutrition practices
• Follows all portion sizes, quality standards, department rules, policies, and procedures
• Oversees and assists the kitchen staff in all aspects of food production
• Conducts inventory and assists in managing all BOH costs
• Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time

Required Experience/Skills:

• Minimum 3 years' related progressive experience as a high-level Sous, CDC, Exec Sous, Kitchen Manager, or similar role
• Excellent interpersonal, verbal, and written communication skills
• Detail-oriented with a strong emphasis on accuracy and time management
• Ability to interface with various levels of management
• Strong familiarity with OSHA and all local Department of Health Regulations
• PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred
• Degree in Culinary Arts preferred
• Must be able to clearly and effectively communicate in English

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.

Qualifications Experience:

Required: 3 years Sous Chef/Exec Sous/CDC

Behaviors:

• Team Player: Works well as a member of a group
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
• Dedicated: Devoted to a task or purpose with loyalty or integrity

Licenses & Certifications:

Required: Food Handler Certificate