Sous Chef

The h.wood Group; New York (NY); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

60-day company contribution starts

Job summary

The h.wood Group in Los Angeles is seeking an energetic kitchen professional to work alongside the head chef, manage daily kitchen activities, supervise staff, assist with menu prep, and ensure quality and freshness in a fast-paced environment.

You will lead the kitchen in the chef's absence, train junior staff, manage inventory and ordering, maintain FIFO, and collaborate with management on budgets and efficiency.

Qualifications

• High school or GED required; formal culinary training or associate degree preferred.
• 2–5 years cooking experience in a fine dining environment; leadership experience preferred.
• Ability to communicate clearly with managers, kitchen and dining room staff, and guests.
• Able to bend, stand, and work long hours in hot conditions.
• Experience calculating figures and budgets to meet business needs.

Responsibilities

• Lead kitchen team in chef's absence.
• Guide junior kitchen staff in line cooking, food preparation, and plating.
• Oversee and organize kitchen stock and ingredients.
• Maintain FIFO and proper dating for quality assurance.
• Keep stations stocked during peak hours.
• Hire and train new kitchen employees to standards.
• Manage ordering and budgeting while minimizing waste.
• Ensure quality and presentation meet restaurant standards.
• Collaborate with head chef on menu creation and training opportunities.
• Coordinate with management on supply orders and staffing.

Skills

Kitchen leadership

Team supervision

Menu preparation

Food quality control

Communication

Education

Culinary training

Associate degree in culinary arts

Job description

ABOUT US:

The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and events.

ROLE SUMMARY

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. We are looking for an energetic professional who doesn’t mind wearing multiple hats. Well organized, flexible, and enjoy the challenges of working in a fast-paced environment.

RESPONSIBILTIES:

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

REQUIREMENTS:

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferredAbility to communicate clearly with managers, kitchen and dining room employees, and guests.
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

JOB DETAILS AND BENEFITS:

• Full-time, exempt position
• Flexible, routine-time off
• Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment