Sous Chef: Lead BOH Ops, Cost Control & Menu Innovation

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

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.