Senior Sous Chef - The Front Yard - Temp
About The Position
The Senior Sous Chef assists the Executive Chef in evolving outlet menus and staff skills, maintaining food and labor costs, enforcing standards, and coordinating with sales and operations to exceed client expectations. The role directly manages culinary and stewarding staff and supports food preparation, service, event planning, kitchen operations, and regulatory compliance at The Garland in North Hollywood, California. The position oversees staffing and kitchen activities, receiving and purchasing, menu development, food quality, sanitation, equipment maintenance reporting, and special-event execution. It also provides line staff with the specifications, recipes, and production schedules needed for successful service. Additional duties may include VIP planning, preconference meetings, and staff meetings.
Requirements
- Demonstrated culinary skill superior to that of other culinary employees.
- Ability to respond positively in a fast-paced environment and under pressure.
- Effective communication with supervisors and team members in culinary and other hotel departments.
- Ability to create and lead a team-oriented environment.
- Ability to read client orders and special requests from a Micros printer in English.
- Willingness to accept verbal direction from dining-room and other departments.
- Positive attitude and professional demeanor, particularly in matters involving client satisfaction.
- Thorough knowledge of equipment and food products used daily.
- Ability to work long hours in a fast-paced environment.
- Dexterity for knife handling and food preparation.
- Leadership abilities and strong commitment to culinary work.
- Ability to supervise a large group of employees.
- Professional and personable interaction with clients when needed.
- Ability to manage time and multiple tasks.
- Ability to learn quickly and train staff.
- Ability to adapt to difficult situations while maintaining crew leadership.
- Thorough knowledge of product recognition, fabrication, and portioning, including handling whole fish and fabricating beef.
- Thorough knowledge of stocks, sauces, and soups.
- Ability to recognize flavors and adjust seasoning to maintain product consistency.
Responsibilities
- Assist with interviewing, hiring, training, supervising, scheduling, and participating in the work of chefs, cooks, and other food-preparation personnel.
- Oversee and structure the receiving process for daily vendor deliveries.
- Assist with evolving menu items for all outlets based on trends and product availability.
- Work directly with clients on special-event planning, budgeting, and execution.
- Provide line staff with menu specifications, recipes, and production schedules.
- Oversee and confirm the quality of food leaving the kitchen, responding as needed.
- Maintain kitchen sanitation and cleanliness standards.
- Assist with employee scheduling based on volume and staffing requirements.
- Purchase supplies according to need and volume.
- Address employee discipline and corrective action as needed.
- Ensure compliance with local, state, and federal food sanitation and safety regulations.
- Report equipment maintenance needs to engineering.
- Perform other duties as needed, including VIP planning, preconference meetings, and staff meetings.
- Maintain food and labor costs and continually enforce established standards.
- Manage culinary and stewarding staff and communicate with sales, operations, service, and stewarding teams.
- Recognize product overages and help plan specials or staff meals to reduce waste.
- Produce menu items appropriate to any shift, service period, or outlet.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
