Senior Sous Chef - The Front Yard - Temp

Rio Vista Development Company; Los Angeles (CA); On-site; USD 75,000 - 95,000; Full time

Job summary

The Garland Hotel in Los Angeles is seeking an Assistant Executive Chef to support the Executive Chef in evolving all outlet menus and mentoring culinary teams. You will help control food cost, manage labor, and ensure consistent quality across outlets while coordinating with sales and operations for event catering.

This role requires strong leadership, the ability to work under pressure, and clear communication with kitchen and service staff.

Qualifications

• Lead and supervise culinary staff.
• Maintain sanitation and safety standards.
• Communicate with clients for event planning and special requests.
• Ensure cost controls and productivity standards.

Responsibilities

• Assist in interview, hire, train, supervise, schedule staff.
• Oversee receiving format for daily vendor deliveries.
• Assist in evolving menus across all outlets based on trends.
• Interact with clients for event planning, budgeting, and execution.

Skills

Leadership

Staff supervision

Time management

Communication

Team leadership

Menu development

Cost controls

Client interaction

Food safety

Training staff

Tools

Micros system

Job description

The Garland Hotel Job DescriptionPosition: Assistant Executive ChefDepartment: Culinary/Food and BeverageDivision: Food and BeveragePosition Purpose:Assist the Executive Chef to continually evolve all outlet menus and the skills of the staff members as required to produce. Maintenance of food and labor costs, and continual enforcement of set standards. Direct communication with sales and operations teams in order to continually exceed client standards. Direct management of all culinary and stewarding staff.Essential FunctionsAssist in the interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.Oversee and structure a proper receiving format for daily deliveries from vendors into the kitchen.Assist in the continual evolution menu items for all outlets based on current trends and product availability. Interact directly with clients for necessary special event planning, budgeting, and desired event execution.Provide all materials/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production SchedulesOversee and confirm quality of all food leaving the kitchen, react as necessaryEnsure the maintenance sanitation and cleanliness standards of the kitchenAssists with employee schedule recognizing volume requirements for increased/decreased staffing levels/ensure that minimum staffing requirements are metPurchasing according to need based on volumeEmployee discipline/action as the need arisesEnsure compliance with all local, state, and federal regulations regarding food sanitation and safety.Report any necessary equipment maintenance to engineering for repairPerforms other functions as necessary i.e. VIP planning, Preconference Meetings, Staff MeetingsJob RequirementsMust demonstrate a skill set superior to that of all culinary employeesAble to react positively to fast pace work environment and high pressure situations.Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs).Able to create and lead in a team orientated environment.Able to read client orders, special requests, etc. from Micros printer in English.Willing to accept verbal direction from the dining room, or exterior departmentsAble to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction.Have thorough knowledge of equipment and food products utilized on a daily basis.Be able to work long hours in a fast-paced work environmentComfortable degree of dexterity for knife handling, prep work, etc.Be able to manage multiple tasks simultaneouslySpecific SkillsDemonstrate leadership abilities and show extended commitment to culinary.Supervise a large set of employeesInteract professionally and personably with clients should the need arise.Demonstrate ability to manage time and multiple tasksAbility to learn quickly and train staff members.Adjust to difficult situations while maintaining leadership of crew.Recognize product overages and assist in the planning of specials or staff menu to avoid waste.Have thorough knowledge of product recognition, fabrication, and portioning i.e. comfortable handling whole fish, fabricating beef, etc.Have thorough knowledge of stock and sauce production, soups, etc.Show ability to work effectively on any shift and produce menu items pertinent to any service period or outlet.Thorough ability to recognize flavors and adjust seasoning as necessary to maintain product consistency.Reporting RelationshipThis position reports to the Executive Chef.Exemption StatusExemptNote: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.