Saint - Sous Chef

Hofman Hospitality Group•Los Angeles, CA

9d•$24 - $30

About The Position

The Sous Chef is responsible for assisting in the management of back-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve high food quality and profitable operations.

Requirements

Excellent verbal and written communication skills.
Excellent interpersonal, negotiation skills, and conflict resolution skills.
Excellent organizational skills and attention to detail.
Excellent time management skills with a proven ability to meet deadlines.
Moderate supervisory and leadership skills including, but not limited to, delegation of duties, evaluating performance, appraising, and taking disciplinary action when necessary
Ability to use all equipment and tools associated with managing a restaurant, including but not limited to kitchen equipment, inventory management system, HRIS, etc.
Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws
Knowledge of full-service restaurant operations
Knowledge of food and alcoholic beverages
Must be able to speak, read, write and understand English
Must possess basic computational ability
Proficient with Microsoft Office Suite or related software.
Ability and willingness to work evenings, holidays, and weekends
Must be 21 years of age or older at the time of application
High school diploma or G.E.D. equivalent required
Previous restaurant kitchen experience; 1 to 2 years required; 3 to 5 years preferred
Ability to successfully pass a post-offer, pre-employment background check

Nice To Haves

Associates, bachelors or other advanced degree preferred
Previous restaurant kitchen experience; 1 to 2 years required; 3 to 5 years preferred
ServSafe or equivalent Food Safety Manager Certification

Responsibilities

Assist in the planning, preparation, and production of all food items according to recipe and presentation standards
Preparing, to order, all food items following standard recipes and procedures within specified time limits
Prepping assigned items associated with the assigned station; ensuring freshness of ingredients; labeling prepped ingredients with the name of item, date and time prepped, and initials or preparer
Manage all kitchen team members including but not limited to training, scheduling, and performance management
Occasionally assist with food purchasing duties including but not limited to ordering, storage, usage, rotation, and inventory
Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
Making periodic and regular inspections of the kitchen to observe the quality of food preparation, production, storage, food appearance, and cleanliness and sanitation of production and service areas, equipment and team member appearance
Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service, and hospitality
Managing and engaging all team members; promoting cooperative effort, a team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
Helping with the duties of other team members (e.g., line cook, prep cook, dishwasher, etc.) when necessary because of an unexpected absence or extra volume
Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
Performing other duties as assigned