Executive Sous Chef

King's Seafood Company • Santa Monica, CA

32d • $85,000 - $100,000

About The Position

Water Grill is hiring an Executive Sous Chef to serve as a leader of the restaurant, an ambassador for its products, and an executor of its hospitality. Partnering with the Executive Chef, the Executive Sous Chef is an integral member of the management team and oversees kitchen operations, including ordering, troubleshooting variances, and developing line cooks, prep cooks, and dishwashers. The role is responsible for product quality, kitchen systems, and the financial well-being of the back of the house.

The company provides training in financial acumen, quality assurance, daily operations, and leadership. The Executive Sous Chef can learn about restaurant operating systems, product-centered menu management, and restaurant design and concept development. Career growth is guided by the employee’s goals.

Successful candidates are standards-driven, vigilant, and demonstrate integrity. They interact professionally with crew members and guests and take a positive approach to resolving issues.

Requirements

• Minimum age of 21.
• Three years of experience as a sous chef or kitchen manager.
• High school graduate.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbally and in written English with guests, management, and coworkers.
• Ability to maintain complete knowledge of the cooking techniques required to prepare restaurant menu items.
• Ability to maintain complete knowledge of menu and special items, including preparation methods and times, ingredients, quality standards, taste, appearance, texture, temperature, garnish, and presentation.
• Ability to lift up to 40 pounds; 10–20 pounds is typical.
• Ability to carry items up to 120 feet.
• Ability to reach up to 6 feet; 4 feet is typical.
• Ability to work at counter heights of 36–42 inches.
• Ability to move through 24-inch aisles and spaces as small as 12 inches.

Nice To Haves

• Formal culinary training.

Responsibilities

• Complete assigned opening and closing duties to set up the day for success.
• Create prep lists for all kitchen crew.
• Support preparation of food items for the current meal period and the next service.
• Monitor and maintain cleanliness, sanitation, and organization of assigned stations and service areas.
• Alert the Chef to food item deficiencies, maintenance needs, or safety hazards.
• Develop kitchen crew through cross-training and promotion.
• Participate in and lead rollouts of menu items, seasonal items, and recipe changes.
• Support corrective action plans for the kitchen.
• Participate in interviews and selection of new kitchen crew.
• Interact with guests through table visits and by addressing complaints and special requests.
• Participate in kitchen crew meetings.

Benefits

• Competitive salary of $85,000–$100,000 based on experience, plus realized bonus.
• Paid vacation and sick days.
• Dining discount for the employee and up to five guests.
• 401(k) with a match.
• Education reimbursement.
• Medical insurance.
• Dental insurance.
• Vision insurance.
• Life insurance.
• Pet Healthcare Savings Account.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED