Executive Sous Chef

BARTON G

Los Angeles

Experience:

• sous chef, 1 year (Preferred)

Full Job Description

This is supervisory work involving the development and execution of recipes and menus in a major food establishment. This position requires an elevated endurance and skill level, which may require long working hours.

Work requires developing and training staff, and monitoring inventory control of the kitchen, its food, and supplies. Activities and decisions are varied in nature, requiring the solving of both common and unusual problems. Direction is received from the Corporate Executive Chef, Restaurant Executive Chef and General Manager, on all matters and operating policies.

DUTIES AND RESPONSIBILITIES

-Contribute and develop ideas, recipes and menus for restaurant
-Supervises daily production and/or service, plus opening and/or closing procedures.
-Takes 100% responsibility for maintenance and ownership of service ware and equipment

-Overall property cleanliness and accountability of its staff are imperative.
-Maintains food cost & quality standards
-Promotes safety and proper sanitation
-Assists in taking inventory and purchasing supplies
-Acts as replacement worker when short staffed
-Handles customers' concerns and suggestions
-Handles employees' concerns and issues
-Controls food waste though proper disciplines and training, in addition to regular & consistent monitoring of production quantities
-May have full or final responsibility for job actions (e.g., new hires, promotions, demotions, discipline, terminations)
-Schedules/assigns work for all back of house functions
-Sets production goals or job expectations
-Trains, coaches or counsels, directs/coordinates
-Asses performance and completes a formal performance evaluation
-Participates in determination of salary and salary changes.
-Other duties as necessary

EDUCATION AND EXPERIENCE
Bachelor's Degree and/or an Associate Culinary Degree; and a minimum of 2 years managerial experience.
Sanitation Certification; Driver's License.

KNOWLEDGE, SKILLS AND ABILITIES
-Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
-Must have considerable knowledge of food preparation and food service management, kitchen methods, and techniques.
-Must be able to work long hours, holidays, and weekends
-Must have considerable knowledge of food values, nutrition, and menu planning, and uses for leftover food.
-Must be able to plan and modify menus to meet various requirements.
-Must have considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures.
-Must be able to take inventory and keep records of foodstuffs used.
-Must be able to train and work all stations/areas and supervise the work of others.
-Must be able to prepare working schedules for employees and to instruct subordinates in food service procedures.
-Must be able to maintain a variety of records and to prepare reports.
**Must take pride in a neat, clean, organized, fast, proactive environment.

Job Type: Full-time

Experience:

• sous chef: 1 year (Preferred)

Job Type: Full-time

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• Health insurance
• Paid time off

Schedule:

• Holidays
• Weekend availability

Ability to commute/relocate:

• Los Angeles, CA 90069: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: One location

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