Sous Chef

Fanucci Hospitality Group Llc; Los Angeles (CA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

A reputable hospitality group in Los Angeles is looking for a skilled Sous Chef to enhance our culinary team. This vital role involves closely collaborating with the Executive Chef to create innovative menus and deliver outstanding dishes. Candidates should possess extensive culinary experience, strong leadership abilities, and a passion for high-quality cooking. Join us to take your culinary career to the next level in a dynamic kitchen environment.

Qualifications

• Extensive previous culinary experience.
• Ability to remain calm and thrive under pressure.
• Excellent management and leadership skills.
• ServeSafe or Food Handler’s Certification required.
• Advanced knowledge of culinary techniques and recipes.
• Ability to remain calm and thrive under pressure.
• Excellent management and leadership skills.

Responsibilities

• Create innovative menus according to customer expectations.
• Prepare and plate food according to kitchen specifications.
• Assist Executive Chef with kitchen operations.
• Supervise all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain inventory levels and negotiate with vendors.
• Follow food safety rules and regulations.

Skills

Culinary techniques

Leadership

Time management

Team collaboration

Education

High school diploma/GED

Certification from culinary school

ServeSafe or Food Handler’s Certification

Job description

Benefits

• Flexible Scheduling
• Competitive Compensation
• Career Advancement Opportunities

Overview

We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities

• Create innovative menus according to the seasonal availability of ingredients and customer expectations
• Prepare and plate food according to kitchen specifications
• Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
• Follow all food safety rules and regulations

Qualifications

• High school diploma/GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills