Sous Chef | Restaurant in Beverly Hills

Job Summary

As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house team preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, and management.

Essential Duties and Responsibilities:

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Qualifications:

• 4 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.