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Sous Chef

L4

8451 melrose eateryWest Hollywood, CAtoday

Occupations

Chefs and Head CooksFirst-Line Supervisors of Food Preparation and Serving WorkersCooks, Restaurant

Industries

Full-Service RestaurantsLimited-Service RestaurantsFood Service Contractors
Job Description
Key Responsibilities: Culinary Leadership
Culinary Standard:
  • Ensure every dish reflects the highest levels of quality and consistency..Kitchen Systems
  • Ensure kitchen operations are focused and well executed. Must seek out administrative excellence.
  • Recipe and Menu Execution
  • Execute and enforce established recipes, portion control, and presentation standards. Ensure the consistent delivery of our menu across all spaces.
Team Management and Development
Delegate and Supervise:
  • Ensure back of house teammates are working diligently, safely and intentionally. Leadership and Training
  • Train and coach teammates on all aspects of daily operation. Must employ clear, respectful and direct communication.
  • Feedback and Expectations
  • Track staff performance, provide feedback, and address concerns through coaching and performance evaluations. Must understand the importance of receiving and giving constructive criticism. Accountability and Integrity
  • Mandatory participation in all meetings and check-ins about business health. Must strive to do the right thing, even when no one is watching. Fostering Positive Culture
  • Help create a high-energy, collaborative environment where team members feel inspired and empowered.
Operational Excellence
Staffing and Scheduling: Work closely with the Chef de Cuisine to manage kitchen staffing levels, ensuring efficient service while keeping labor costs in line with restaurant budgets.
Inventory and Purchasing:
  • Oversee the ordering of ingredients, maintaining inventory control, and ensuring that all products are fresh, properly stored, and rotated following FIFO protocols.
  • Expediting and Service FlowManage the pace of service during busy shifts, ensuring that all dishes are prepared and presented with precision, and coordinate with the front-of-house team.
  • Health, Safety, and Cleanliness
  • Compliance with Regulations
  • Ensure strict adherence to all health and safety guidelines, including maintaining an "A" rating from the Health Department. Must be ServSafe certified. Kitchen Cleanliness
  • Maintain an organized and spotless kitchen, ensure all equipment is in good working order, and follow proper maintenance procedures for a safe work environment.
  • To unsubscribe from this group and stop receiving emails from it, send an email to HRLA+unsubscribe@cucinaalba.com.Requirements:
Apply now (opens in a new tab)
Apply now (opens in a new tab)

Level

MidL4

Location

West Hollywood, CA

Occupation

Chefs and Head Cooks

Industry

Full-Service Restaurants

Posted

today

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