Executive Sous Chef - Catering

SBE Restaurant Group LLC•Beverly Hills, CA

2h•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,” sbe redefines the hospitality experience through innovation and collaboration, elevating the extraordinary. As a pioneering icon in lifestyle hospitality, sbe has become an an international brand, creating innovative concepts and award-winning experiences as a multiplatform hospitality and nightlife company. As incubators and operators, sbe develops globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs, all united by a continued commitment to innovation and service, delivering unparalleled experiences that exceed the highest expectations and set new industry standards. The Executive Sous Chef - Catering is responsible for planning, preparing, and cooking meals for events such as weddings, corporate meetings, and parties. This role involves working closely with the Corporate Chef to design menus, overseeing food preparation at event locations, and ensuring all dishes are presented to the highest quality standards while adhering to food safety guidelines. The position often includes managing a kitchen team to efficiently execute catering orders.

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
Minimum of two (2) years relevant experience in high-end, service-focused environment.
It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies.
ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.
Must be able to provide documentation that shows you are authorized to work in the United States.

Nice To Haves

Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen

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.