Sous Chef at Westlake Village Inn

Westlake Village, California, United States -

Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

85000.0

Posted On

26 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Staff Supervision, Budgeting, Recipe Standardization, Food Quality Maintenance, Menu Development, Problem Resolution, Staff Recruitment, Staff Training, Inventory Management, Purchasing, Health And Hygiene Enforcement, Service Expediting, Cost Control, Labor Cost Management, Team Leadership

Industry

Hospitality

Description

Description Base Salary Range: $75,000- $ $85,000 Job Description: Sous Chef Mediterraneo is seeking an experienced Sous Chef to join our team and oversee the kitchen operations of our fine dining establishment. In this role, you will assist the Head Chef in managing the kitchen, supervising the kitchen staff, and ensuring that all meals meet our highest standards. Responsibilities include: • The Sous Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house including all culinary related responsibilities, budgeting, and staff management • The Sous Chef will operate as the right-hand chef to the Head Chef in the culinary leadership team • Working closely with the culinary staff in day to day kitchen operations • Working closely with the Head Chef to standardize recipes • Maintaining food quality and ensuring guest satisfaction • Setting standards and maintaining food presentation quality at all times • Ensuring that standard recipes are being followed at all times • Sourcing out new products and supplies to constantly develop menus • Constantly improving food production • Resolving any problems that arise in the kitchen and seizing control of a situation at a moment’s notice • Recruiting staff and monitoring their performance • Motivating staff and maintaining discipline at all times • Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees • Responsible for inventory, purchasing and receiving of both FOH and BOH products • Enforcing strict health and hygiene standards • Cooperating with front of house management and service staff regarding service issues • Expediting during service • Building apprenticeship and staff development programs • Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu • It is the Sous Chef's responsibility to participate in service education through: Daily pre-shift; Menu meetings • It is also the Sous Chef's responsibility to train the kitchen staff to produce meals promptly • It is the Sous Chef's responsibility to meet the financial targets while achieving the food quality and service objectives • If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager • Maintaining overall food & labor cost within budgetary guidelines • Ensuring overall profitability of kitchen • Managing kitchen staff to maintain goals • Maintain a high level of cleanliness in the kitchen facilities • It is the Sous Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, walk-in and storage area • Is responsible for the overall direction, coordination, and evaluation of this unit • Work with Head Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems • Use the Employee Handbook in understanding the consistent manner of communicating rules and regulations to our team Requirements Qualifications: • 4 years management experience as a Restaurant Chef, Sous Chef • Food Safety/Manager Certification • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals • Ability to compute rate, ratio, and percent • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists

Responsibilities

The Sous Chef is fully responsible for the day-to-day back-of-the-house operations, including culinary responsibilities, budgeting, and comprehensive staff management, acting as the Head Chef's right-hand in the culinary leadership team. Key duties involve maintaining food quality, standardizing recipes, sourcing new products, resolving kitchen issues, and managing inventory and costs to meet financial targets.