Sous Chef

The h.wood Group•Los Angeles, CA

13d•$80,000 - $90,000•Onsite

About The Position

Alphabet is The h.wood Group's version of a neighborhood gathering place rooted in classic Americana dining, created in partnership with Chef Timothy Hollingsworth and Caruso. Inspired by the iconic Alphabet Streets of Pacific Palisades, the concept offers elevated comfort food, timeless cocktails, and a warm, familiar setting designed for the community to reconnect and gather. Refined yet approachable, Alphabet brings a distinctly California take on the classic American grill.

Requirements

High school or GED equivalent required
Formal culinary training or associate degree in culinary arts preferred
Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
Manager Food Handlers Certification
Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Nice To Haves

Formal culinary training or associate degree in culinary arts
Experience in a culinary leadership role

Responsibilities

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
Provides meal quality and consistency by following designated recipes.
Leads kitchen team in chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing