Sous Chef

California Jobs; Los Angeles (CA); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading restaurant in Los Angeles is seeking a dedicated kitchen professional to operate daily kitchen tasks with integrity and efficiency. The role includes mentoring junior staff, ensuring product quality, and collaborating on menu development. Ideal candidates will have strong attention to detail and uphold restaurant standards.

Qualifications

• Assumes 100% responsibility for product quality.
• Collaborates with staff for timely production.
• Participates in menu and recipe development.

Responsibilities

• Operates kitchen daily with efficiency and respect.
• Mentors and leads junior staff members.
• Maintains clean and organized work stations.

Skills

Professionalism

Teamwork

Attention to Detail

Job description

SUMMARY OF POSITION: Operates the kitchen daily with professionalism, respect, efficiency, knowledge and awareness. Understand the philosophy of the chef and adheres to all restaurant policies. Mentors & lead junior staff members. Uphold restaurant standards for quality and cleanliness.

• Act with integrity, honesty and knowledge that promote the culture, values of Mother Tongue, RSG Group, and Mina Group.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
• Maintains clean and organized work stations that are cohesive with the restaurant's philosophy, culture and standards of excellence.
• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
• Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant professionally through effective communication, cooperation, and relationships with the all business partners.

ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned):

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
• Assumes 100% responsibility for the quality and integrity of products served.
• Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
• Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
• Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
• Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
• Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
• Assists in the management of all kitchen staff, including prep and dishwashers.
• Participates in ordering, menu development and recipe development.
• Documents new kitchen recipes in standard corporate format.
• Work as a member of the team to ensure success in all stations and areas of the restaurant.
• Fill in where needed on stations to ensure that service standards and efficient operations are met.
• Maintain a hygienic and safe working environment at all times.
• Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
• Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
• Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
• Responsible for End of Month Inventory.
• Be able to work lunch and/or dinner service while supervising daily production needs.