Sous Chef

The h.wood Group; West Hollywood (CA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Flexible time off

Job summary

The h.wood Group is looking for an energetic Culinary Leader to manage daily kitchen operations in West Hollywood. You will oversee kitchen staff, ensure food quality, and assist in menu creation while fostering culinary excellence.

With a minimum of 2-5 years in fine dining, strong communication, and leadership skills are essential. This full-time role offers health benefits and flexible time off after 60 days of employment, making it an ideal opportunity for culinary professionals.

Qualifications

• Minimum 2-5 years cooking experience in a fine dining environment.
• Experience in a culinary leadership role preferred.
• Ability to communicate clearly with kitchen and dining staff.

Responsibilities

• Leads kitchen team in chef's absence.
• Oversees kitchen stock and organizes ingredients.
• Hires and trains new kitchen employees.

Skills

Communication skills

Culinary skills

Leadership skills

Organization skills

Mathematical skills

Education

High school or GED equivalent

Formal culinary training or associate degree in culinary arts

Job description

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 preferred
• Ability 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