Sous Chef

Lawry's Careers•Beverly Hills, CA

18d

About The Position

The Sous Chef directs and coordinates kitchen staff preparing and cooking food for restaurant guests and co-workers. This role assumes responsibility for kitchen operations when the Executive Chef is absent and works with the Chef on daily operations, menus, food ordering, inventory, cost control, labor planning, and staff development. The Sous Chef prepares and portions ingredients and dishes, maintains established station standards, and may work any station during service, including private events. The position requires broad culinary knowledge and advanced food-preparation skills, along with supervisory experience. The Sous Chef oversees food quality, labor, sanitation, health and safety practices, equipment maintenance, product labeling and rotation, and kitchen organization. The role also conducts training, completes operational logs and checks, and supports compliance with company procedures and applicable health regulations.

Requirements

At least one year of experience as a Sous Chef, Chef, or Kitchen Manager in a supervisory capacity.
An associate degree in culinary arts and/or three years of relevant professional cooking experience in high-volume restaurants.
Advanced knife skills.
Ability to safely operate kitchen appliances and equipment.
Strong organizational and time-management skills, including the ability to make sound decisions quickly and handle diverse duties and staff.
Ability to multitask, lead, and communicate effectively in spoken and written English.
Basic math proficiency.
Positive supervision and leadership abilities to motivate co-workers to meet and exceed guest-service standards.
Strong interpersonal, 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 applicable 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.
Ability to work weekdays, weekends, and holidays.
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.
Satisfactory physical and mental health to perform job requirements and work with the public in compliance with applicable food-service health and safety regulations.
Ability to perform essential job functions with or without reasonable accommodation and within company policy.

Nice To Haves

A culinary degree is desirable; practical experience and education may be considered as an alternative to the stated education pathway.

Responsibilities

Direct and coordinate kitchen workers preparing and cooking food; supervise, coordinate, and participate in daily kitchen operations.
Assume responsibility for kitchen operations in the Chef’s absence and assist with supervision of kitchen staff, including Cooks 1–4.
Prepare and portion meats, fish, produce, sauces, soups, and other menu items according to forecasted business and established standards.
Manage food cost and quality, labor, sanitation, and ongoing health and safety practices.
Follow corporate and unit procedures and the Executive Chef’s instructions; take direction from the Chef, General Manager, and Restaurant Managers.
Complete and follow up on health and safety logs and checklists, including line checks, temperature logs, receiving logs, and self-audits or walk-throughs; implement solutions, training, or procedures as appropriate.
Comply with health department regulations and enforce safe food handling, cleanliness, and kitchen maintenance practices.
Maintain mastery of ingredients and preparation for menu items; assist in creating and following prep lists and pars.
Use advanced knife skills and teach knife skills and safety to others.
Prepare station guides, ensure stations meet established standards, and perform daily line checks for completeness and accuracy.
Oversee proper operation and maintenance of kitchen equipment.
Monitor and enforce proper labeling and rotation of products in stations, walk-ins, and storage areas; address violations and supervise storage-area cleaning and organization.
Conduct training as determined by management.
Assist with food ordering and place orders in the Chef’s absence.
Participate in weekly food inventory counts, record counts, and contribute to PRI and daily food-waste logs.
Meet food-cost and labor-expense budget goals; participate in scheduling and labor forecasting, and make effective staffing cuts when business levels require.
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.