SOUS CHEF at wish You Were Here Group

Santa Monica, California, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Sep, 26

Salary

0.0

Posted On

13 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Staff Supervision, Menu Planning, Inventory Management, Food Safety, Recipe Development, Scheduling, Team Leadership, Expediting, Budgeting, Microsoft Office, POS Systems

Industry

Hospitality

Description

Description Job Summary Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Job Activities Maintain professional appearance standards as directed in the Company Employee Handbook. Ensures the needs of the guests are accommodated. Ensures the general cleanliness of the back-of-house, and the entire venue. Participate in interviewing, hiring and training new applicants and employee development of all subordinates. Responsible for the scheduling of assigned department (where applicable). Participates in growth opportunities and employee development of all back-of-house employees. Ensures safety, quality and recipe accuracy. Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premise events. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies. Coaches and develops back-of-house employees by setting clear guidelines and expectations. Responsible for all mechanical systems being in good working order and compliant with all federal, state and local ordinances. Ensures all employees are compliant with all back-of-house standards and procedures. Responsible for checking cover counts, BEOs and/or Fire Sheets. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Proficient with all operational systems, which includes payroll, inventory and purchasing. Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by company. Ensures expediting standards. Communicates clearly and concisely with all employees during service. Practical knowledge of the job duties of all supervised employees. Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture. Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings. Learn by listening, observing other team members and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of venue, Company, its partners and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Requirements Education, Experience and Skill Requirements Company in-venue Sous Chef Training, Food Handling Certificate. Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, self-motivated, and proactive with a strong attention to detail. Proficient with computers (Microsoft Products), POS and technology. Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Must be able to work and remain focused in a fast-paced and ever-changing environment. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

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Responsibilities

Supervise daily back-of-house operations, ensuring food quality, recipe accuracy, and adherence to sanitation standards. Manage staff scheduling, training, and development while overseeing the execution of regular service and special events.