Sous Chef

Lawry's Restaurants Inc.•Beverly Hills, CA

19d

About The Position

The Sous Chef directs and coordinates kitchen staff preparing and cooking food for restaurant guests and co-workers. The role assumes responsibility for kitchen operations when the Executive Chef is absent and includes cooking and portioning meats, fish, and produce according to forecasted business, as well as preparing daily dishes such as sauces and soups. The Sous Chef supervises and participates in daily kitchen operations, supports the Chef in managing staff, ordering, inventory, menu development, food and labor costs, and training, and ensures food quality, sanitation, safety, and operating standards. The role requires advanced culinary and knife skills, effective leadership and organization, and the ability to work any kitchen station during service, including private events.

Requirements

Associate degree in culinary arts and/or 3 years of relevant professional cooking experience in high-volume restaurants.
At least 1 year of experience as a sous chef, chef, or kitchen manager in a supervisory capacity.
Advanced knife skills.
Ability to operate kitchen appliances and equipment safely.
Strong organizational and time-management skills, including the ability to make sound decisions quickly.
Ability to perform the essential job functions with or without reasonable accommodation and in accordance with company policy.
Ability to stand and walk for up to eight hours during a shift with limited breaks; carry up to 30 pounds; exert up to 50 pounds of force without straining; and perform repetitive motions involving the legs, feet, waist, back, shoulders, arms, wrists, hands, and fingers.
Availability to work weekdays, weekends, and holidays.
Ability to multitask, lead, communicate with others, and express and exchange ideas in spoken and written English at an above-average level.
Basic math proficiency.
Positive supervision and leadership abilities to motivate co-workers.
Good organizational skills for handling diverse duties and staff.
Strong interpersonal and oral and written communication skills.
Commitment to hospitality and service excellence.
Effective management skills to motivate and develop co-workers.
Food Protection Manager Certification and food certifications required by local, state, and federal law.
Intermediate computer skills, including knowledge and use of ISA reporting, PRI, HotSchedules, Food Cost Tracker, Labor Costing, and Inventory Sheets.

Nice To Haves

A culinary degree is desirable; a combination of practical experience and education may be considered as an alternative.

Responsibilities

Direct and coordinate kitchen workers preparing and cooking food.
Assume responsibility for kitchen operations in the Chef’s absence.
Supervise, coordinate, and participate in daily kitchen operations; assist the Chef with supervision of kitchen staff and supervise Cooks 1–4.
Cook and portion meats, fish, and produce, and prepare daily dishes such as sauces and soups.
Follow corporate and unit-level procedures and the Executive Chef’s instructions.
Maintain health and safety practices, complete required logs and checklists, conduct line checks and audits, and follow up with corrective actions or training.
Comply with health department regulations and enforce safe food handling, cleanliness, sanitation, and kitchen maintenance practices.
Master ingredients and preparation requirements for menu items; assist with prep lists and pars.
Use advanced knife skills and train others in knife skills and safety.
Prepare station guides, ensure stations meet established standards, and perform daily station line checks.
Oversee the safe operation and maintenance of kitchen equipment.
Monitor labeling and product rotation in stations, walk-ins, and storage areas, and address violations.
Supervise cleaning and organization of storage areas.
Take direction from the Chef, General Manager, and Restaurant Managers.
Conduct training as determined by management.
Assist with food ordering and place orders when the Chef is absent.
Participate in weekly food inventory counts with the Chef and log counts.
Meet food-cost goals; participate in PRI and daily food-waste logs, and apply food-cost control methods.
Meet labor-expense goals; participate in scheduling and labor forecasting with the Chef and make effective staffing cuts when business levels dictate.
Plan and develop outlet and specialty menus with the Chef; research, develop, modify, and test recipes.
Enforce safe work habits and contribute to a safety-first kitchen environment.
Work any station during service, including private events.
Lead and motivate co-workers to meet guest-service standards.