Sous Chef at The h.wood Group

West Hollywood, California, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Sep, 26

Salary

90000.0

Posted On

24 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Budgeting, Fine Dining, Culinary Leadership, Food Rotation, Plating, Waste Reduction, Staff Supervision

Industry

Hospitality

Description

Delilah LA 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. ROLE SUMMARY Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. We are looking for an energetic professional who doesn’t mind wearing multiple hats. Well organized, flexible, and enjoy the challenges of working in a fast-paced environment. RESPONSIBILTIES: * Leads kitchen team in chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing REQUIREMENTS: * High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred * Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred * Ability to communicate clearly with managers, kitchen and dining room employees, and guests. * Manager Food Handlers Certification * Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions * Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs JOB DETAILS AND BENEFITS: * Full-time, exempt position * Flexible, routine-time off * Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment

Responsibilities

Works with the head chef to manage daily kitchen activities, oversee staff, and ensure food quality and consistency. Responsibilities include managing stock, hiring and training employees, and assisting with menu creation.