Growth-Driven Sous Chef | Lead BOH, Menu & Cost Control

Las Brisas; Laguna Beach (CA); On-site; USD 68,000 - 78,000; Full time

Benefits offered by this job

Competitive Pay

Medical, Dental, Vision

401(k) match

Career Growth Opportunities

Tuition reimbursement

Employee Referral Program

Safety & Compliance Incentives

Free Food - Meal Card

Job summary

Xperience Restaurant Group (XRG) in Laguna Beach, CA is seeking a Sous Chef to lead back-of-house operations in a busy, full-service kitchen. You will help control food costs, labor, and quality while supporting the Head Chef on menu development and ensuring guest satisfaction.

This role requires at least 3 years kitchen experience, culinary education preferred, and strong English communication. The position offers competitive pay ($68,000-$78,000) and comprehensive benefits, with opportunities

Qualifications

• High School Diploma or equivalent required.
• Bachelor's Degree in Culinary Arts preferred.
• Proof of eligibility to work in the United States.
• Valid Driver's License.
• 21+ years of age.
• Minimum of 3 years kitchen experience.
• Possession of or ability to possess all state required work cards.
• Knowledge of Windows MS Office, OpenTable, Outlook, and back office reporting systems.
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls.
• Knowledge of state and local laws as it applies to labor and health code regulations.
• Proper lifting techniques.
• Guest relations.
• Sanitation and safety.
• Full-service restaurant operations.
• Ability to communicate effectively and assertively in English.

Responsibilities

• Perform daily line check and safety walk throughs.
• Responsible for BOH cost controls.
• Investigate and review all sub-standard food with BOH team.
• Monitor food waste and make suggestions on how to minimize food waste.
• Assist the Head Chef on menu development and engineering.
• Keep the kitchen running smoothly and adequately stocked with all necessary goods.
• Create an environment of trust and mutual respect.
• Assist with hiring, training, coaching/counseling, skill development and terminations.
• Monitor and maintain highest standards of food quality and guest service.
• Manage staffing levels and controllable costs ensuring they are in line with budget.
• Complete nightly logs and manager reports.
• Monitor and enforce inventory controls.
• Ensure accurate and thorough information regarding menu items and food allergen information is up to date.
• Recognize and cultivate regular guests and repeat business.
• Respond to guest concerns/complaints and correct errors or resolve complaints.
• Comply with all safety and health department procedures and all state and federal liquor laws.
• Maintain company safety and sanitation standards.
• Ensure complete and proper check out procedures.
• Assists and/ or completes additional tasks as assigned.

Skills

Guest relations

Sanitation and safety

Full-service restaurant operations

English communication

Education

High School Diploma or equivalent

Bachelor's Degree in Culinary Arts

Tools

Windows/MS Office

OpenTable

Outlook

Back office reporting systems

Job description

Xperience Restaurant Group (XRG) in Laguna Beach, CA is seeking a Sous Chef to lead back-of-house operations in a busy, full-service kitchen. You will help control food costs, labor, and quality while supporting the Head Chef on menu development and ensuring guest satisfaction.

This role requires at least 3 years kitchen experience, culinary education preferred, and strong English communication. The position offers competitive pay ($68,000-$78,000) and comprehensive benefits, with opportunities