Sous Chef

Living Room LA•Los Angeles, CA

39d

About The Position

At Living Room, The Sous Chef is motivated to positively influence the kitchen team to follow the direction of the Executive Chef and Executive Sous Chef in planning, organizing, and managing the Kitchen Department according to company policies and state standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering food preferences as well as working with the Executive Chef on developing new menu options. A successful Sous Chef is a strong communicator, organized, and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment, and processes. Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back-of-house operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedure Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business Support education and training demos, and on-the-job staff development to ensure safe work habits and proper processes as well as procedures if encountered with a dangerous or unsafe situation Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed, and staff wear the proper uniform, as well as disciplinary procedures, are followed when applicable Financial component, purchasing within budget guidelines, achieving cost off food and expectations. Instill teamwork and synergy exists between the front and back-of-house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Monitoring daily production, consistency, quantity, and wastage To attend Leadership training and meetings as and when required. Develop, support, and administer an effective employee relations program to include employee coaching & counseling process, employee recognition programs, ensure a positive and supportive work environment

Requirements

Minimum of 3-4+ years experience working in a similar volume-based business that represents the culture and consistent, approachable, and elevated dishes
Culinary trained and professional who is passionate and curious to develop and grow as a Chef
Experienced managing P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue
Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual experience and leader
Must encompass Food Serve Safe certification and have experience with local sanitation regulations
Well-versed and timely email etiquette as well as written and verbal communication
Experienced in training and the leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations
High school diploma or equivalent trade school certification

Responsibilities

Recruiting and training new employees
Adhering food preferences
Working with the Executive Chef on developing new menu options
Overseeing the back-of-house operation, staffing, food production
Accommodating special requests, dietary restrictions, and following allergy procedure
Providing educational opportunities to teach and develop skills in other areas of the business
Supporting education and training demos, and on-the-job staff development to ensure safe work habits and proper processes as well as procedures if encountered with a dangerous or unsafe situation
Maintaining the highest food quality and controls for all dishes served
Managing staff schedules, payroll, kitchen set up / break down, production, prep is completed, and staff wear the proper uniform, as well as disciplinary procedures, are followed when applicable
Purchasing within budget guidelines, achieving cost off food and expectations
Delegating tasks and staff tasks to ensure smooth service and kitchen operations
Monitoring daily production, consistency, quantity, and wastage
Attending Leadership training and meetings as and when required.
Administering an effective employee relations program to include employee coaching & counseling process, employee recognition programs, ensure a positive and supportive work environment

Benefits

100% Healthcare Coverage - choose from United Healthcare PPO and HMO plans or Kaiser for medical. Dental and vision coverage are also included through United Healthcare, it’s part of our commitment to you
Wellness Benefits for a balanced lifestyle
Competitive 401k match for your financial future
Unlimited PTO for salaried members, because you deserve it
Career Growth opportunities that empower you
Leader in Development Program
Learning & Development for your growth with us
Immersive Trainings that nurture your talents
Fun and Exciting Team Member Events that build bonds
Free Team Member Meals to fuel your creativity