Los Angeles | Sous Chef | American Steakhouse

DESCRIPTION:

The Sous Chef leads the culinary team in delivering exceptional dining experiences by planning, preparing, and overseeing all kitchen operations. This position ensures food quality, cost, and control, staff development, and compliance with health and safety standards while innovating menus to reflect our company’s culinary vision. 

JOB DUTIES:

• Train, mentor, and supervise all kitchen staff, including line cooks, and other kitchen personnel. 
• Regularly evaluate customer feedback to refine offerings and stay current with food trends.
• Foster a positive, team-oriented kitchen culture. 
• Oversee daily kitchen operations, ensuring timely and efficient food preparation. 
• Monitor inventory levels, place orders for supplies, and minimize waste through effective inventory management. 
• Enforce standard operating procedures (SOPs) for food preparation, storage, and handling. 
• Manage the kitchen’s operational budget, including food costs, labor costs, and overheads. 
• Ensure compliance with portion and waste control policies. 
• Maintain high standards of cleanliness, hygiene, and safety in all kitchen areas. 
• Ensure compliance with all local, state, and federal food safety regulations. 
• Conduct regular inspections to meet or exceed health code requirements. 
• Collaborate with other departments (e.g., front-of-house, purchasing) to ensure smooth operations. 
• Communicate effectively with the team to address issues and improve services.
• Act as the culinary brand ambassador, promoting the restaurant’s image and reputation 
• Updates senior management, supervisory managers and account management teams on industry trends and new food programs

REQUIREMENTS: 

• No less than 2 years of experience as an Sous Chef 
• No less than 1 years in any previous management role
• Passion for American cuisine, seafood and butchery
• High volume experience with revenue threshold exceeding $12MM+ 
• Team leadership of large teams exceeding 30 BOH employees
• Strong financial acumen with ability to analyze and translate a P&L
• Excellent communicator with the ability and willingness to collaborate with FOH leadership
• Bilingual Spanish / English a huge plus!
• Ability to mentor management 
• Excellent record of kitchen management 
• Ability to spot and resolve problems efficiently 
• Capable of delegating multiple tasks 
• Updated knowledge cooking trends and best practices 
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS) 

BENEFITS: 

• Base Salary $90-100k+
• Full medical/dental/vision
• Bonus potential based on KPI's
• Dining discounts and comps
• Opportunity for growth with new locations coming online soon
• EOE - We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.