Junior Sous Chef

3 years

• Food & Labor Cost Management
• Oversee daily food production, ensuring consistency and quality.
• Manage ordering of dry goods, produce, meat, and seafood.
• Monitor waste logs and implement cost-control measures.
• Adjust staffing levels based on business demands.
• Menu Development & Execution
• Participate in menu standardization.
• Train BOH teams on menu updates and execution.
• Maintain updated mise en place and ensure seamless service.
• Team Leadership & Staff Development
• Train and supervise line cooks, fostering a culture of excellence.
• Lead daily BOH line-ups.
• Compliance & Kitchen Maintenance
• Ensure all Department of Health (DOH) standards and HACCP logs are maintained.
• Communicate maintenance needs promptly.
• Service & Operations
• Provide kitchen pass coverage for approximately five shifts per week.
• Support multiple outlets, including a restaurant, bar, commissary, room service, and events.

Requirements:

• Minimum 2 years of experience in a Sous Chef or similar leadership role.
• LA Serve Safe Protection Certification required.
• Strong leadership and organizational skills.
• Ability to thrive in a fast-paced, high-volume environment.

Compensation: Hourly ($28.00)

Cost Management

Quality Control

Inventory Management

Waste Reduction

Staffing Optimization

Team Building

Operational Efficiency

Health and Safety Compliance

Effective Communication

multi tasking

Adaptability

Problem Solving

Time Management

Customer Service Orientation

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