Sous Chef Manager: Lead High-Volume Italian Kitchen

Eataly North America; Los Angeles (CA); On-site; USD 72,000 - 75,000; Full time

Benefits offered by this job

Paid Time Off

401K with match

Free family meal daily

Discounts at Eataly

and more!

Job summary

Eataly North America is seeking a Sous Chef Manager to assist the CDC in producing high-quality, authentic Italian dishes in a bustling open kitchen. You will lead and motivate the kitchen team, ensuring food quality and service standards across all stations.

You will participate in menu planning, train staff on line execution, and manage staffing, scheduling and safety programs to meet guest expectations and cost targets.

Qualifications

• 4+ years of back of house experience, including 1+ years of management experience.
• Bachelor's Degree or degree from post-secondary culinary arts program preferred.

Responsibilities

• Support the CDC in managing the production of high-quality, authentic Italian dishes in a high-volume open kitchen.
• Train and inspire staff at all levels about Eataly's products and services.
• Assist with employee hiring, payroll, scheduling, evaluations and terminations.
• Supervise kitchen mise en place and participate in menu planning and food production.
• Train cooks and sous chefs on hot line quality, speed, safety and health standards.
• Manage food costs through requisitioning, portioning and surplus utilization.
• Communicate menu changes and shortages to front-of-house staff and address incidents.

Skills

Back of house management

Kitchen leadership

Menu planning

Staff training

Education

Bachelor's degree or post-secondary culinary arts

Job description

Eataly North America is seeking a Sous Chef Manager to assist the CDC in producing high-quality, authentic Italian dishes in a bustling open kitchen. You will lead and motivate the kitchen team, ensuring food quality and service standards across all stations.

You will participate in menu planning, train staff on line execution, and manage staffing, scheduling and safety programs to meet guest expectations and cost targets.