Sous Chef at The Lark

Santa Barbara, California, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

26.0

Posted On

06 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Recipe Adherence, Food Safety, Plating Consistency, Vendor Management, Health Department Compliance, Staff Coordination, Quality Assurance, Time Management, Communication, Problem Solving, ServSafe Certification

Industry

Restaurants

Description

Description Who We Are: Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy. Mission & Core Values: Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success. Position Summary: As the Sous Chef of the restaurant you are responsible for all kitchen operations, including food, financial, and BOH team members. The Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. Work closely with the Front of House staff to ensure an exceptional guest experience. Responsibilities: Ensure that all food is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards. Maintain core recipes Make sure the highest quality food is prepared per the exact recipe specifications at all times Routinely taste food items to insure consistency and conformance to recipes and standards of appearance Ensure every plate leaving kitchen is properly executed, seasoned and visibly appealing Constantly taste food for quality and consistency Ensure food plating is consistent with food module Ensure portion control Responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations. Coordinate all BOH purchases with proper systems and checklists Maintain accurate and appropriate food inventory levels Control food costs by maintaining prep sheets, storage and waste log procedures Conduct monthly food inventories Ensure weekly food prices are being updated on inventory sheets Ensure we are purchasing from approved vendors Review weekly price sheets from vendors and approve invoices Hold vendors accountable for the highest standards of quality and pricing Ensure orders are properly checked in for quality, accuracy and missing items Ensure all deliveries are stored to health department requirements Coordinate all daily prep needs with proper system and checklists Responsible for following the shellfish procedure of the company Ensure all proper holding and cooling procedures are in place Ensure we are 100% health department compliant Maintain a clean and organized kitchen Ensure BOH team maintain and execute proper par levels Ensure daily line checks are conducted with management team for taste, temperature and accuracy Work with FOH managers to execute menu changes, specials and price changes Communicate BOH issues that may affect service and inform FOH team of any shortages in a timely manner Assist in coordinating all cleaning needs for restaurant with the cleaning company and Management Maintain a clean and organized kitchen including prep areas, walk ins and additional storage areas Responsible for cleanliness and all repair of the entire kitchen and storage areas Take the lead on making sure that the restaurant is both clean and in compliant with health department standards Maintain and ensure all daily checklists and forms are completed Communicate daily pre-shift updates to management team on special instructions, policies, 86’d items Opening and closing procedures are followed correctly Assist in managing repair and maintenance of the kitchen and storage spaces Observe daily challenges and figure out systems and procedures to permanently create solutions Requirements Requirements: 1-2 years of experience as Sous Chef or in a similar culinary role. Knowledge of culinary techniques, flavor profiles, and international cuisines. Excellent organizational and time management skills to handle multiple responsibilities and meet deadlines. In-depth understanding of food safety and sanitation regulations, with a commitment to maintaining a clean and safe kitchen environment. Exceptional communication skills to effectively convey instructions, provide feedback, and interact with staff and guests. Ability to work well under pressure and handle demanding situations with composure. Flexibility to work in shifts, including evenings, weekends, and holidays. Physical stamina and dexterity to stand for long periods, lift heavy objects, and perform culinary tasks. Dedication to maintaining the highest standards of food quality, taste, and presentation. Must have current and valid ServSafe Food Protection Manager Certificate. Job Status: Non-Exempt Important Notice: This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

Responsibilities

The Sous Chef is responsible for overseeing all kitchen operations, including food quality, financial aspects, and managing Back of House (BOH) team members while ensuring food meets Acme standards and collaborating with Front of House staff for guest experience.