Sous Chef

EOS•Beverly Hills, CA

About The Position

L'Ermitage Beverly Hills has been a part of the fabric of Beverly Hills since 1975. Originally envisioned and established as a luxury condominium building, it is in our DNA to operate as a warm, welcoming residence. We embrace the qualities of home with our signature all suite offering, residentially inspired layouts, unique art collection, top of the line amenities, and service points that feel impossibly (and perfectly) tailored. When you are here, whether as a guest or a team member, you are home. The restaurant, Avec Nous, offers a menu inspired by iconic Southern French dishes complemented by California farm-fresh ingredients and modern techniques. Scope of this Position: Reporting to the Executive Chef, the Sous Chef ensures that the Culinary/Stewarding team is prepared and ready for service on each meal period worked. This person will interact with all team members on a daily basis and report back to the Executive Chef with any pertinent information; direct all food production, including the preparation, seasoning, and cooking of all components of all menu items, including the cafeteria; and ensure that preparation is at the highest level of quality and presentation. The Sous Chef will also plan and price menu items, order supplies, keep records and accounts, and assist in presenting coaching/counseling and/or disciplinary actions to colleagues in verbal or written form. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Comply with and enforces all safety and health department procedures as well as L’Ermitage and/or departmental policies/procedures.

Requirements

Strong computer literacy with knowledge of Microsoft Office.
Read and employ math skills for following recipes.
Exceptional communication skills, passionate, strategic, and innovative.
Able to develop strong work relationships with both guests and colleagues.
Self-confident, proactive, and able to prioritize and make effective decisions.
Advanced knowledge of the principles and practices within the Food & Beverage and Hospitality Industry.
Must be able to bend, stoop, squat and stretch to fulfill necessary tasks.
Must be able to lift, push, and pull up to 50lbs. on a regular and continuing basis.
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to work: Under variable temperature conditions (or extreme heat or cold), variable noise levels, and around chemicals.
Diploma/Degree in Culinary Arts or related discipline preferred.
3-5 years’ experience in multi-outlet kitchens with a strong general operational knowledge and a minimum of 1 year in a Senior Culinary leadership role.
Advanced certification in safety and sanitation from an accredited institution
All colleagues must maintain a neat, and well-groomed appearance (specific standards will be provided)
The ability to maintain confidentiality of guest information and pertinent Hotel data.
Flexible schedule - willing and able to work shift duties that may include evenings, nights, weekends, and holidays.

Responsibilities

Order or requisition food and other supplies, in correlation with Executive Chef and Food & Beverage Department, needed to ensure efficient operation.
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food as directed by the Executive Chef.
Visually inspect, select, and use only the freshest food products of the highest standard in the preparation of all menu items.
Check the quality of raw and cooked food products to ensure that standards are met.
Must have a trained palate and be able to produce consistent and correct flavor profiles.
Work with Executive Chef to determine how food should be presented, and create decorative food displays as directed. Must be able to maintain consistent and correct plate presentation.
Demonstrate new cooking techniques and equipment to staff.
Be prepared to work in any station in the kitchen depending on business needs.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Monitor sanitation practices to ensure that employees follow Health Department standards and regulations.
Inspect supplies, equipment, and work areas to ensure conformance to quality standards.
Estimate amounts and costs of required supplies, such as food and ingredients.
Report to Executive Chef and/or Hotel Management with any safety issues, engineering concerns, security issues, etc.
Record production and operational data on specified forms. Check all temperature logs, chemical testing, bulk food cooling logs, etc. daily.
Comply with all state and federal laws. Be trained in all fire, safety, and emergency procedures.
Ensure a standard of consistent professional behavior is upheld by all members of the Culinary/Stewarding team.
Evaluate colleague performance, give guidance, and discipline as necessary to promote quality products.
Deliver all colleague paperwork to the appropriate mailbox and/or manager without delay.
Recruit and hire staff, including cooks and other kitchen workers.
Perform additional duties as requested by the Executive Chef and Food & Beverage Management Team.
Take on the responsibilities of the Executive Chef in his or her absence.