Sous Chef

Scratch Restaurants Group; Los Angeles (CA); On-site; USD 60,000 - 80,000; Full time

Job summary

Pasta|Bar Los Angeles, a Michelin-star restaurant, is seeking a skilled Sous Chef to join their dynamic team. The ideal candidate will have substantial supervisory experience and a background in high-end dining, ensuring an exceptional culinary experience for guests. This leadership role requires effective team management and active guest engagement, making it crucial for maintaining the restaurant's high standards.

Benefits

401(k)

Dental insurance

Health insurance

Paid time off

Vision insurance

Qualifications

• Minimum 3 years’ experience in a professional and hospitality-driven restaurant.
• Supervisory experience required.
• Experience in tasting menus with minimum 5 courses.

Responsibilities

• Lead team operations in the absence of the Chef de Cuisine.
• Manage inventory and ensure adherence to safety standards.
• Engage actively with guests to enhance their dining experience.

Skills

Problem Solving

Communication

Leadership

Education

Qualifying Certificate in Food Protection

Job description

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants!

Pasta|Bar Los Angeles, a Michelin star restaurant is looking for the next Sous Chef to join our team!

We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally, this is a great place to grow and develop your career. We are looking for a Sous chef to help us run a Michelin starred restaurant.

Qualified Sous chefs are candidates who have experience organizing and running a high-end concept, as well as in a functioning in a front-facing capacity. The right candidate is comfortable communicating with guests and helping to create a Michelin-caliber experience. This is a leadership position.

Qualifications Preferred:

• Supervisory experience (required)
• Tasting menu experience with minimum 5 courses
• Previous Sous Chef (or comparable leadership role) experience in a restaurant environment
• Minimum of 3 years’ experience working in a professional and hospitality driven restaurant.
• Certified in all safety, sanitation and food handling procedures.
• English language, professional communications, math, and computer skills are required.
• Be able to work in a standing position for long periods of time (minimum of 12 hours / day).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• All employees must maintain a neat, clean and well-groomed appearance professional appearance.
• Ability to problem solve in live time.
• Ability to lead a team with little to no guidance.

Essential functions and responsibilities:

• Create a communicative, professional and respectful relationship with the CDC, General Managers, Regional Managers, Directors, Ownership, and the team.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Be able to manage service in the absence of the CDC
• Lead by example to ensure that the team is continually striving to be better, yourself included.
• Active engagement with guests; start and end the guest experience through opening and closing statements.
• Working service daily is required.
• Providing support to all team members and filling in wherever is necessary.
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Attend all scheduled employee meetings in the absence of the CDC and bring suggestions for improvement.
• Assist inventory and purchasing responsibilities on a daily and monthly basis
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner such as uploading invoices and sending End of Day communications in the absence of the CDC
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.