Sous Chef

Lawry's Restaurants Inc.; Beverly Hills (CA); On-site; USD 32,000 - 45,000; Full time

Job summary

Lawry's The Prime Rib in Beverly Hills is seeking a seasoned Sous Chef to oversee kitchen operations when the Executive Chef is away. You will lead line cooks, ensure consistent cooking and plating, and participate in daily prep, sauces, and stocks.

Responsibilities include managing food costs and labor, enforcing sanitation standards, training staff, and coordinating with management to meet PRI guest standards during service and private events.

Qualifications

• Associates degree in culinary arts or equivalent experience.
• At least 1 year of sous chef/kitchen supervisory experience.
• Strong leadership and staff development abilities.
• Excellent organization and time management; able to train others.
• Basic math and cost-control understanding.

Responsibilities

• Lead kitchen operations in the absence of the Executive Chef.
• Supervise cooks and kitchen staff; ensure quality and consistency.
• Control food costs, labor, and sanitation across stations.
• Coordinate with Chef on menus, prep lists, and inventory.
• Train staff and enforce health and safety standards.
• Oversee service stations and private events.

Skills

Advanced knife skills

Leadership

Food cost control

Staff training

Safety & sanitation

Education

Associate degree in Culinary Arts

Tools

ISA reporting

PRI

HotSchedules

Food Cost Tracker

Labor Costing

Inventory Sheets

Job description

Lawry's The Prime Rib, BH Beverly Hills, CA 90211, USA

Description

We are looking for a Sous Chef join our team!

The Sous Chef assumes responsibility for the kitchen in the absence of the Executive Chef. The Sous Chef directs and coordinates all workers engaged in preparing and cooking food for guests and co-workers of the restaurant. The Sous Chef cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups.

ESSENTIAL FUNCTIONS

• Culinary leader with prior management / supervisory experience. Requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation. Able to effectively manage, training and give direction to kitchen staff. Responsible for cost and quality control, managing labor and ongoing sanitation practices.
• Follows corporate and unit level procedures as well as the executive chef’s instructions.
• Takes proactive approach to Health and Safety, ensuring all logs/checklists are complete. To include, line checks, temp logs, receiving logs, self-audit/walk-thoughs. Follows up with solutions and any appropriate actions, such as training or rolling out new systems/procedures.
• Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen.
• Mastery of all ingredients and prep required for all menu items. Assist in the creation, usage, and follow through of prep lists including pars.
• Advanced knife skills. Moves at an efficient and fast pace. Knife cuts are consistent and accurate. Able to train and teach others about knife skills and safety.
• Prepares station guides and ensures each station is set to established standard. Performs daily station line checks to ensure production is complete and accurate per standard.
• Oversee the proper operation and maintenance of all kitchen equipment.
• Monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product. Address violations accordingly.
• Supervise the cleaning and organizing of all storage areas.
• Takes direction from Chef, General Manager, and Restaurant Managers.
• Conduct training as determined by management.
• Supervise, coordinate and participate in the daily kitchen operations. Assist Chef in the supervision of kitchen staff. Responsible for and supervises Cooks 1-4 in regards to food handling, preparation and sanitation. Assumes responsibility of kitchen operations in the absence of the Chef.
• Assist Chef with food ordering and able to place food orders in the Chefs absence.
• Actively participate in weekly food inventory counts with Chef. Log inventory counts into sheets.
• Meet and exceed all budgetary goals in regards to food cost of goods. Basic understanding of food cost control methods and cost vs. sales relationship. Actively participate in PRI and daily food waste logs.
• Meet and exceed all budgetary goals in regards to labor expense. Basic understanding of relationship between costs and revenue. Participate in scheduling and labor forecasting with Chef. Demonstrate effective cuts on the floor when business levels dictate.
• Plan and develop with Chef, all menus for outlets and all specialty menus. Research, develop, modify and test recipes.
• Enforces safe work habits and contributes to the safety first environment in the Heart of the House.
• Be responsible for any station during service, including any private events

POSITION QUALIFICATIONS

• Ability to operate kitchen appliances and equipment in a safe manner.
• Possess advanced knife skills
• Demonstrate outstanding organizational and time management skills including the ability to make sound decisions quickly.
• Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
• Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
• Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 30 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
• Must be able to work weekdays, weekends and holidays
• Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner.
• Basic math proficiency.
• Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards.

EXPERIENCE:

• Associates degree in culinary arts and/or 3 years of relevant professional cooking experience in high volume restaurants.
• At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity required.
• Good organizational skills for dealing with diverse duties and staff.
• Strong interpersonal skills and communication skills including oral and written skills.
• Commitment to hospitality and service excellence.
• Effective management skills to motivate and develop co-workers.
• Possession of food certifications as required by local, state and federal law.

Licenses/Certifications:

• Computer Skills: Intermediate skills in computer systems with additional knowledge and execution of ISA reporting, PRI, HotSchedules, Food Cost Tracker, Labor Costing, Inventory Sheets.
• Education: Culinary degree is desirable, a combination of practical experience and education would be considered as an alternative.
• Salary Range: $28/hour

Equal Opportunity Employer
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