Executive Sous Chef - Catering

SBE Restaurant Group LLC•Beverly Hills, CA

4d•Onsite

About The Position

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY

Requirements

Must be at least 21 years of age or older
High School Diploma or equivalent required
Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional
Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
Must be able to provide documentation that shows you are authorized to work in the United States.
Must be eighteen (18) years of age.
ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Nice To Haves

Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen
Minimum of two (2) years relevant experience in high-end, service-focused environment.

Responsibilities

Menu development: Collaborate with Corporate Chef/Events team to create customized menus that meet their dietary needs and event theme.
Food preparation: Cook and assemble dishes according to established recipes, ensuring proper portioning and presentation.
Kitchen management: Supervise kitchen staff, assigning tasks and ensuring efficient workflow during catering events.
Multi-Tasking: Able to juggle multiple events, projects and/or people.
Ingredient sourcing: Order and manage food inventory, maintaining freshness and quality of ingredients.
Food safety compliance: Adhere to all food safety regulations, including proper handling and storage of food.
On-site execution: Set up and manage cooking stations at event locations, ensuring timely delivery of food.
Off-site execution: Set up and manage cooking stations at event locations, ensuring timely delivery of food.
Cost control: Monitor food costs and work within budget constraints. Also Check pars and quality of products.
Communication: Communicate with the events team/clients to address any dietary restrictions, special requests, and concerns. Report issues with machinery and complaints to Chef/GM.
Leadership: Maintain and promote a friendly atmosphere for customers and staff. Work with management to create a memorable experience for guests. Build and promote teamwork through proactive interaction.