Sous Chef

King's Seafood Company•Santa Monica, CA

33d•$70,304 - $80,000•Onsite

About The Position

Water Grill is seeking a Sous Chef to serve as a leader in the restaurant, an ambassador for its products, and an executor of its hospitality. Partnering with the Executive Chef, the 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 house. The successful candidate is standards-driven and vigilant, demonstrates integrity, interacts professionally with crew members and Guests, and takes a positive approach to resolving issues. The company provides training in financial acumen, quality assurance, daily operations, and leadership, along with opportunities to learn broader restaurant operations and pursue leadership growth.

Requirements

At least 21 years of age.
Two years of experience as a cook supervisor, 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.
Complete knowledge of cooking techniques required to prepare restaurant menu items.
Complete knowledge of menu and special items, including preparation methods and times, ingredients, quality standards, taste, appearance, texture, temperature, garnish, and presentation methods.
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 rollout programs for 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.
Oversee kitchen operations, including ordering and troubleshooting variances.
Maintain product quality, kitchen systems, and the financial well-being of the back of house.