Sous Chef-Las Brisas

SOLcocina; Laguna Beach, Northern (CA, KY); Hybrid; USD 68,000 - 78,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) match

Meal Card allowances

Paid vacation

Paid sick leave

Tuition reimbursement

Employee referral program

Safety & Compliance incentives

Life insurance

Pet insurance

Job summary

Xperience Restaurant Group (XRG) in Laguna Beach, CA is seeking a Sous Chef to support BOH operations, cost controls, and menu development. You will lead kitchen staff, maintain high food quality, and ensure safety standards in a fast-paced, full-service restaurant environment.

Requirements include 3+ years kitchen experience, culinary degree preferred, eligibility to work in the U.S., and strong leadership. Benefits include medical/dental/vision, 401(k) match, meal programs, and paid time off.

Qualifications

• High School Diploma or equivalent required.
• Bachelor’s Degree in Culinary Arts preferred.
• Proof of eligibility to work in the United States.
• Valid Driver’s License.
• 21+ years of age.
• Minimum of three years kitchen experience.
• Possession of or the ability to possess all state required work cards.
• Knowledge of Windows MS Office, Open Table, Outlook, and back office reporting systems.
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls.
• Knowledge of state and local laws as it applies to labor and health code regulations.
• Proper lifting techniques.
• Guest relations.
• Sanitation and safety.
• Full-service restaurant operations.
• Ability to communicate effectively and assertively in the English language.

Responsibilities

• Perform daily line check and safety walk throughs.
• Responsible for BOH cost controls.
• Investigate and review all sub-standard food with BOH team.
• Monitor food waste and make suggestions on how to minimize food waste.
• Assist the Head Chef on menu development and engineering.
• Keep the kitchen running smoothly and adequately stocked with all necessary goods.
• Create an environment of trust and mutual respect.
• Assist with hiring, training, coaching/counseling, skill development and terminations.
• Monitor and maintain highest standards of food quality and guest service.
• Manage staffing levels and controllable costs ensuring they are in line with budget.
• Complete nightly logs and manager reports.
• Monitor and enforce inventory controls.
• Ensure accurate and thorough information regarding menu items and food allergen information is up to date.
• Recognize and cultivate regular guests and repeat business.
• Respond to guest concerns/complaints and correct errors or resolve complaints.
• Comply with all safety and health department procedures and all state and federal liquor laws.
• Maintain company safety and sanitation standards.
• Ensure complete and proper check out procedures.
• Assists and/ or completes additional tasks as assigned.

Skills

Kitchen Operations

Guest Relations

Sanitation & Safety

Cost Controls

English Communication

Team Leadership

Education

Bachelor’s Degree in Culinary Arts

High School Diploma or equivalent

Tools

OpenTable

MS Office

Back Office Reporting

Job description

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities!

At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team!

Why XRG? Here's a Taste of What We Offer:

• Competitive Pay: Your hard work deserves recognition. The range for this position is $68,000-$78,000 depending on experience.
• Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference.
• Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters.
• Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member.
• Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program.
• Employee Referral Program: Share the joy of being part of the XRG team with others.
• Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment.
• Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands.
• Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness.
• Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave.
• Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education.
• Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more!
• Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more!

Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running!

PURPOSE

The Sous Chef is responsible to assist in the oversite of the back of house operation. This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.

DUTIES & RESPONSIBILTIES

• Perform daily line check and safety walk throughs
• Responsible for BOH cost controls
• Investigate and review all sub-standard food with BOH team
• Monitor food waste and make suggestions on how to minimize food waste
• Assist the Head Chef on menu development and engineering
• Keep the kitchen running smoothly and adequately stocked with all necessary goods
• Create an environment of trust and mutual respect
• Assist with hiring, training, coaching/counseling, skill development and terminations
• Monitor and maintain highest standards of food quality and guest service
• Manage staffing levels and controllable costs ensuring they are in line with budget
• Complete nightly logs and manager reports
• Monitor and enforce inventory controls
• Ensure accurate and thorough information regarding menu items and food allergen information is up to date
• Recognize and cultivate regular guests and repeat business
• Respond to guest concerns/complaints and correct errors or resolve complaints
• Comply with all safety and health department procedures and all state and federal liquor laws
• Maintain company safety and sanitation standards
• Ensure complete and proper check out procedures
• Assists and/ or completes additional tasks as assigned

QUALIFICATIONS & SKILLS

• High School Diploma or equivalent required
• Bachelor’s Degree in Culinary Arts preferred
• Proof of eligibility to work in the United States
• Valid Driver’s License
• 21+ years of age
• Minimum of (3) three years kitchen experience
• Possession of or the ability to possess all state required work cards
• Knowledge of Windows MS Office, Open Table, Outlook, and back office reporting systems
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
• Knowledge of state and local laws as it applies to labor and health code regulations
• Proper lifting techniques
• Guest relations
• Sanitation and safety
• Full-service restaurant operations
• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

WORKING CONDITIONS

The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.

• Small to medium office or shared work space
• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
• Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
• Fast paced, high volume, full-service restaurant
• Work varied shifts to include days, nights, weekends and holidays

PHYSICAL REQUIREMENTS

The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Ability to walk long periods of time
• Ability to stand for long periods of time
• Ability to use hands to handle, control, or feel objects, tools, or controls.
• Ability to repeat the same movements for long periods of time
• Ability to understand the speech of another person
• Ability to speak clearly so listeners can understand
• Ability to push and lift up to 50 lbs
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

DISCLAIMER

This job description is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.