Sous Chef - Baltaire

Alliance Hospitality Group; Los Angeles (CA); On-site; USD 70,000 - 85,000; Full time

Job summary

A fine dining establishment in Los Angeles is seeking an experienced Sous Chef to join their team. This role involves overseeing kitchen operations, maintaining food quality, and ensuring adherence to safety standards. The ideal candidate will have significant cooking experience, strong leadership skills, and be ServSafe certified. Great opportunity for career growth in a supportive environment.

Benefits

401K Retirement Savings

Free meal per shift

Quarterly bonus

Qualifications

• 2+ years of experience as a Sous Chef in fine dining.
• 5+ years of overall cooking experience.
• Ability to work irregular hours including holidays and weekends.

Responsibilities

• Oversee kitchen operations and maintain food quality.
• Hire, train, and evaluate kitchen staff.
• Ensure compliance with health and safety standards.

Skills

Organizational skills

Time management

Creativity

Food and beverage knowledge

Education

Graduation from accredited culinary school

ServSafe Certification

Job description

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Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

Our Concept
A high-end steak and seafood eatery that will provide Angelinos with an enticing combination of succulent steaks, delectable seafood dishes and cultivated mixology with sophisticated old-school service in a modern, fine dining setting. Our concept will also serve as a sought after lunch destination, with a day menu offering an array off salads and lighter entrees at a lower price point.

Atmosphere
Our steakhouse will provide guests with a unique and invigorating ambiance. The rare-to-find terrace offers an airy, charming area with a retractable awning for a brunch or lunch encounter, as well as a classic, candle-lit atmosphere in the evenings. The interior's daylight hours will serve as an amiable dining space soaked with sunrays as they shine through an enormous skylight, creating a stunning environment for business and casual lunches.

What We Expect:

Description & Necessary Qualifications

The Sous Chef will work under the Executive Chef and will assist in overseeing complete operation of the kitchen. Two to three years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified.

Duties & Responsibilities

• Kitchen operations oversight.
• Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales.
• Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
• Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
• Understand how to use basic computer applications and POS systems.
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
• Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.

Standards & Safety Compliance

• Must have thorough understanding of California labor and hiring laws.
• Must follow in-house safety program and conduct monthly in-house health inspections.
• Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines.
• Commit to source locally when possible and cultivate diversity in the kitchen.

Ideal Candidate Will Have:

• Minimum of 2+ years of Sous Chef experience within a fine dining restaurant.
• Minimum of 5+ years cooking experience
• ServeSafe Certified
• Ability to work on your feet for extended hours.
• Strong organizational and time management skills with a particular attention to detail.
• Creativity and idea generator and executer.
• Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays.
• Strong food and beverage knowledge.

We Offer:

• $70-$85K Annual Salary + 20% Quarterly Bonus
• 401K Retirement Savings
• Free meal per shift

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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