Sous Chef | University of California, Southern (LA Coliseum)

Legends Global•Los Angeles, CA

6d•Onsite

About The Position

Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. Possess high level of multiple outlet management knowledge and experience. Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef. Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices. Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets.

Requirements

Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
Minimum three (3) years' experience in a high-volume full-service food operation.
Proven track record in improving kitchen efficiencies, quality, and relative costs.
Excellent leadership, financial analysis, team building, and communication skills/customer service.
Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.
Proficient on Microsoft Word, Excel, and PowerPoint.
Flexible to work extended hours due to business requirements including nights, weekends and holidays.
Open to providing incidental or short-term support to other facilities in the event of a business emergency.
Travel may be required.

Responsibilities

Support all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
Provide hands-on leadership of day-to-day operations of assigned food outlet kitchens.
Receive and inspect food products, ensuring the highest standard of freshness for all menu items.
Monitor proper receiving, storage, and rotation of food products to comply with Health Department regulations.
Participate in the production of all food items as directed by the Executive Chef and/or Executive Sous Chef.
Lead culinary staff in maintaining sanitation standards for all kitchens.
Provide efficient service and quality products while maintaining positive customer and client relations.
Work under the direction of the Executive Chef and Executive Sous Chef concerning banquets.
Carry out supervisory responsibilities including interviewing, hiring, training, planning, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems.