Sous Chef

La Paloma Cafe•Santa Barbara, CA

About The Position

Executive Sous Chefs are responsible for overseeing all aspects of kitchen operations. They are responsible for menu planning, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The Executive Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards.

Requirements

Proven experience as an Executive Sous Chef or in a similar senior culinary role.
Extensive knowledge of culinary techniques, flavor profiles, and international cuisines.
Creativity and passion for food, demonstrated through innovative menu development and presentation.
Strong leadership and management skills, with the ability to inspire and motivate a team.
Excellent organizational and time management skills to handle multiple responsibilities and meet deadlines.
In-depth understanding of food safety and sanitation regulations, with a commitment to maintaining a clean and safe kitchen environment.
Strong financial acumen, including budgeting, cost control, and inventory management.
Exceptional communication skills to effectively convey instructions, provide feedback, and interact with staff and guests.
Ability to work well under pressure and handle demanding situations with composure.
Culinary degree or equivalent professional training and certifications are preferred.
Proficiency in menu planning software, recipe management systems, and kitchen productivity tools.
Knowledge of sustainability practices and the ability to implement them in kitchen operations.
Flexibility to work in shifts, including evenings, weekends, and holidays.
Physical stamina and dexterity to stand for long periods, lift heavy objects, and perform culinary tasks.
Dedication to maintaining the highest standards of food quality, taste, and presentation.

Nice To Haves

Culinary degree or equivalent professional training and certifications are preferred.

Responsibilities

Develop and design menus that align with the concept, vision, and target market of the establishment.
Plan and execute creative and innovative dishes while ensuring they are cost-effective and meet quality standards.
Oversee the entire food preparation process, including ingredient sourcing, portioning, and cooking techniques.
Create and maintain standardized recipes and procedures to ensure consistency in taste, presentation, and quality.
Manage and lead a team of kitchen staff, including hiring, training, scheduling, and performance evaluations.
Foster a positive and collaborative work environment, promoting teamwork, communication, and professional growth.
Monitor food production and presentation to ensure adherence to recipes, portion sizes, and plating guidelines.
Conduct regular inspections of the kitchen and equipment to ensure cleanliness, safety, and compliance with health and sanitation standards.
Control food and labor costs by implementing efficient production and inventory management systems.
Collaborate with suppliers to ensure the availability of high-quality ingredients while controlling costs and managing inventory levels.
Stay up to date with industry trends, culinary techniques, and food regulations to continuously improve the menu offerings and operations.
Collaborate with the front-of-house staff to ensure a seamless and exceptional dining experience for guests.
Handle guest feedback and complaints related to the food, providing prompt and appropriate resolutions.
Develop and maintain relationships with vendors, farmers, and local producers to source fresh and seasonal ingredients.
Stay informed about dietary restrictions, allergies, and special requests, and accommodate them while maintaining high-quality standards.