Sous Chef - Temporary

EOS Hospitality•Los Angeles, CA

15h•$70,000 - $75,000•Onsite

About The Position

L’Ermitage Beverly Hills has been a sanctuary of elegance and discretion since 1975. An exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property, we are committed to delivering world-class hospitality in an intimate and refined environment. Every team member contributes to the timeless experience that defines L’Ermitage and is committed to offering travelers excellence in hospitality. The Sous Chef will be responsible for overseeing all culinary operations within the restaurant, ensuring the highest level of quality, creativity, and consistency. This role requires an individual with exceptional leadership skills, a refined palate, and an unwavering commitment to excellence. As a leader in the kitchen, you will mentor and inspire a talented team, manage day-to-day operations, and collaborate closely with the Chef de Cuisine and Executive Chef to curate a sophisticated and dynamic menu.

Requirements

2+ years of professional kitchen leadership experience in a full-service restaurant.
Successful completion of satisfactory background check.
Demonstrates strong communication, organizational, and problem-solving skills.
Expresses sincere enthusiasm for the role and passion for culinary
Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.

Nice To Haves

Some banquet/event experience a plus.
Some classroom culinary training a plus, but not required.
Strong understanding of culinary preparations and advanced knife skills.
Bilingual (English/Spanish) highly desirable.
Available and willing to work flexible hours based on business needs including weekdays and weekends.

Responsibilities

Manages culinary personnel, specifically Dishwasher/Stewards and Cooks, to include but not limited to the responsibility of hiring, training, administering performance reviews, coaching and discipline, and weekly scheduling.
Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget.
Responsible for onboarding and the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc.
Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
Support Senior Management by conducting daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff.
Complete assigned employee performance reviews/evaluations as required.
In the absence of Senior Management, serve as lead kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.
During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.
Assist with inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.
Have full knowledge of all menu items, daily features, and promotions.
Consistently work in different culinary stations daily, based on needs.
Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements.
Ensure proper operation/maintenance of all kitchen equipment and tools.
Check all stations at the end of every shift for proper food storage and sanitation.
Practice conscious knowledge of food allergies and safety in preparation.
Lead by example through a clean and organized station and kitchen.
Liaise daily with outlet managers to keep open lines of communication regarding guest feedback.
Expedite food regularly, practicing and training for proper timing of food courses.
Coordinate workflow to ensure a smooth-running operation.
Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
Demonstrate a team-focused attitude and encourage collaboration.
Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
Attend meetings and training sessions as required.
Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.