Our highly acclaimed kitchen is seeking a passionate and experienced Jr. Sous Chef to join our Culinary Team in Beverly Hills. Qualified candidates should possess a strong attention to detail, organization and cleanliness. Candidates should have no less then 2 years of technical cooking skills in a high volume fast paced kitchen. All candidates must have strong interpersonal and communication skills and the ability to be a strong team collaborator.

EDUCATION:

• Culinary arts degree preferred or in process attending courses.
• Must have light computer skills.
• Must be able to speak, read, write, and understand the primary language(s) of the work location.
• Must have a current Food Handler card.

EXPERIENCE:

• Minimum two (2) years of experience in a similar position.
• High level understanding of kitchen operations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Team-oriented with strong communication skills.

• Leads the team through the daily plan of action for their shift.
• Directs and leads the prep team through the master prep list and ensures proper and efficient completion.
• Inspects daily set up of all stations including stock levels, a thorough line check, cleanliness, equipment functionality, etc.
• Collects daily inventory to place transfers for products. Ensure all transfers from the previous day are stocked and properly put away.
• Runs service through leading and directing the team. Places final garnishes and quality checks dishes before handing to expo.
• Reviews the event BEO’s for the day with the Executive Chef or Sous Chef, communicates them to the team, and ensures both product quality and team readiness to execute each event.
• Support any position in the kitchen when needed.
• Ensure proper health and safety protocols are always in place and utilized.
• Completes a manager log at the end of each shift that consists of all pertinent information from the day.
• Delegates daily cleaning tasks and inspects for completion to ensure proper standards are met.
• Handles all returned food items from guests with the expo and Sr. Sous Chef and makes the necessary adjustments. Follows up with appropriate staff members on any errors.
• Knowledge of the POS system (Toast) including ability to input low counts or 86’d items.
• High level communication between all other Sous’ and Executive Chef throughout shift.
• Always represent the restaurant in a professional manner, fostering positive relationships with colleagues and guests.
• Encourages a positive environment of learning and growth.
• You may be called upon from time to time to perform other duties that may not be included in your job description at the management’s discretion.