Executive Sous Chef

EXECUTIVE SOUS CHEF JOB DESCRIPTION

ABOUT US:

The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world's best restaurants, nightlife, and events.

We are excited to launch our newest venue this Spring -- A sleek yet warm sushi and Asian-inspired destination on Sunset Boulevard, where vinyl sets the tone and the energy builds as the night unfolds. Designed for both dinner and drinks, with a tucked-away private karaoke room for after-hours moments.

ROLE SUMMARY:

The Executive Sous Chef will report directly to the venue. They will be responsible for providing training for all staff, meeting corporate quality standards, establishing and enforcing food specifications, portion control, recipes, and sanitation. The Executive Sous Chef will control food and labor costs while maximizing guest satisfaction for all venues. The ideal candidate is an energetic professional who doesn't mind wearing multiple hats. They are well organized, flexible, and enjoy the challenges of working in a fast-paced environment. Japanese Cuisine experience required.

RESPONSIBILTIES:

• Conduct interviews, onboarding, and training for incoming Chefs with Executive chef
• Work alongside the Executive Chef on developing, implementing, and managing culinary SOPs
• Work closely with Executive Chef on training for B.O.H staff.
• Work closely with Executive Chef on culinary systems (HR, Foodager, Paycom, POS. etc.)
• Work closely with Executive Chef to maintain and manage food costs
• Work closely with the HR and Executive Chef to maintain proper staffing levels, and talent acquisitions
• Help to manage venue vendor relationships and food PO's
• Ensure the compliance of company policies and procedures
• Consult with the Executive Chef on equipment procurement and R&M
• Collaborate with the Executive Chef on menu and recipe development
• Serve as an example for the team and act as a resource for all kitchen staff
• Take lead of all venue policies and procedures, along with day-to-day ops in the absence of an Executive Chef.
• Maintain all recipe books

REQUIREMENTS:

• Must have attention to detail and willingness to deliver exceptional customer service
• Must be able to stand during entire shift, often up to 8 hours with frequent bending, squatting, and lifting
• Must have high energy, great communication skills, and able to work as part of a team
• Must be reliable, responsible, and trustworthy
• Must be able to maintain a professional demeanor in a fast-paced environment
• Must have excellent time management skills
• Must have a Certified Manager Food Handlers card

PERKS:

• Full-time, exempt position
• Flexible PTO
• Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment
• Company Dining Discount