Sous Chef - The Odyssey

SRC•Granada Hills, CA

12d•$70,000 - $85,000

About The Position

Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Atop the scenic hills of Granada Hills, with captivating views of the surrounding San Fernando Valley, The Odyssey is FARM TO TABLE. FRESH. FUN. FLAVORFUL. Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member!

Requirements

Minimum 3 years' related progressive experience as a high-level Sous, CDC, Exec Sous, Kitchen Manager, or similar role
Excellent interpersonal, verbal, and written communication skills.
Detailed oriented with a strong emphasis on accuracy and time management.
Ability to interface with various levels of management
Strong familiarity with OSHA and all local Department of Health Regulations.
Must be able to clearly and effectively communicate in English

Nice To Haves

PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred.
Degree in Culinary Arts preferred
Excellent communication skills.

Responsibilities

Responsible for high-quality food production
Oversees inventory, ordering, food cost management and all BOH COGS
Responsible for hiring, training, coaching and counseling BOH staff
Conducts performance reviews
Leads meetings and preshifts
Innovates and always looks for ways to improve efficiency, costs and quality
Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation, and food safety standards.
Ensures that the team is operating and cleaning all kitchen equipment safely and correctly.
Follows safe food handling guidelines.
Performs consistent safety and maintenance walk-throughs in all BOH areas, utilizing appropriate checklists accordingly
Follows all sanitation and nutrition practices.
Follows all portion sizes, quality standards, department rules, policies and procedures
Oversee and assist the kitchen staff in all aspects of food production
Conducts inventory and assists in managing all BOH costs
Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time.

Benefits

Industry-leading compensation package
Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
NEW Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more!
Variety of Supplemental Benefit Plans for life’s unknowns
401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
Employer paid life Insurance throughout the length of employment
Monthly Reward Dollars to use at various company locations.
Paid vacation starting at 2 weeks per year
Paid/Floating holidays for 5 major holidays
24 hours paid Sick Time renewed yearly
Education Assistance Program (EdAP) for hospitality related education growth
Employee Assistance Program (EAP) to assist with work life balance
Management Referral Program with up to a $4,000 payout for qualifying management positions