Executive Sous Chef - Catering at SBE Restaurant Group LLC

Beverly Hills, California, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

90000.0

Posted On

09 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Kitchen Management, Food Safety Compliance, Ingredient Sourcing, Cost Control, Leadership, Event Execution, Staff Supervision, Inventory Management, Dietary Restriction Management, Multi-tasking, Organizational Skills

Industry

Hospitality

Description

About sbe sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY. A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY Role Overview A catering chef is responsible for planning, preparing, and cooking meals for events like weddings, corporate meetings, and parties, working closely with Corporate Chef to design menus, oversee food preparation at the event location, and ensure all dishes are presented to the highest quality standards while adhering to food safety guidelines; often managing a kitchen team to execute catering orders efficiently. Essential Responsibilities * Menu development: Collaborate with Corporate Chef/Events team to create customized menus that meet their dietary needs and event theme. * Food preparation: Cook and assemble dishes according to established recipes, ensuring proper portioning and presentation. * Kitchen management: Supervise kitchen staff, assigning tasks and ensuring efficient workflow during catering events. * Multi-Tasking: Able to juggle multiple events, projects and/or people. * Ingredient sourcing: Order and manage food inventory, maintaining freshness and quality of ingredients. * Food safety compliance: Adhere to all food safety regulations, including proper handling and storage of food. * On-site execution: Set up and manage cooking stations at event locations, ensuring timely delivery of food. * Off-site execution: Set up and manage cooking stations at event locations, ensuring timely delivery of food. * Cost control: Monitor food costs and work within budget constraints. Also Check pars and quality of products. * Communication: Communicate with the events team/clients to address any dietary restrictions, special requests, and concerns. Report issues with machinery and complaints to Chef/GM. * Leadership: Maintain and promote a friendly atmosphere for customers and staff. Work with management to create a memorable experience for guests. Build and promote teamwork through proactive interaction. Desired Qualifications * Prefer a minimum of three (3) years’ experience in supervisory role at a contemporary restaurant kitchen * Must be at least 21 years of age or older * High School Diploma or equivalent required * Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional * Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Physical Requirements * Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue. * Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary. * Must be able to lift and carry 25-50 pounds. * Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Work Authorization Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age. Education / Experience / Credentials Minimum of two (2) years relevant experience in high-end, service-focused environment. It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies. ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC. Affirmative Action / EEO Statement We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.

Responsibilities

The Executive Sous Chef is responsible for planning and preparing high-quality meals for various events while collaborating with the Corporate Chef on menu design. They oversee kitchen staff, manage food inventory, and ensure seamless on-site execution of catering orders.