Sous Chef

King's Seafood Company Career Center; Santa Monica (CA); On-site; USD 70,304 - 80,000; Full time

Benefits offered by this job

Paid Vacation and Sick Days

Dining Discount for you and up to 5 guests

401k with a Match

Education Reimbursement

Comprehensive medical and dental insurance

Job summary

King's Seafood Company Career Center in Santa Monica is looking for a Sous Chef to lead kitchen operations and uphold high standards of quality. This role includes working closely with the Executive Chef to ensure the kitchen runs smoothly, overseeing kitchen crew training, and maintaining operation protocols.

Essential skills include culinary experience, leadership, and effective communication. The position offers a competitive salary between $70,304 and $80,000, and includes various benefits such as medical insurance and dining discounts.

Qualifications

• Minimum of 21 years of age.
• 2 years experience as a cook supervisor, sous chef, or kitchen manager.
• Ability to lift up to 40 lbs.

Responsibilities

• Complete opening and closing duties as assigned.
• Support the preparation of all food items.
• Participate in interviews and selection of new kitchen crew.

Skills

Culinary techniques

Leadership

Financial planning

Communication

Education

High school graduate

Formal culinary training

Job description

Located on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific.

Here’s What We’ll Bring To The Table for Sous Chef:

• Competitive Salary: $70,304 - $80,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well‑being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product‑centric menu, to the behind‑the‑scenes process of creating cutting‑edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is “standards‑driven” and vigilant, showing a high‑level of integrity in their work. They always interact with crew members and guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Essential Skills/Experience:

• Minimum of 21 years of age.
• 2 year experience as a cook supervisor/sous/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co‑workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches