Executive Sous Chef

Join to apply for the Executive Sous Chef role at Sprout LA6 days ago Be among the first 25 applicantsJoin to apply for the Executive Sous Chef role at Sprout LAGet AI-powered advice on this job and more exclusive features.This range is provided by Sprout LA. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.Base pay range$85,000.00/yr - $85,000.00/yrVESPERTINE is the vision of Chef Jordan Khan. A perceptual and cognitive experience, where deliciousness is driven by form and texture is crafted into sculpture. Blurring interrelationships between materials and ideas, environment and context, of sound and dissonance. The project was conceived as a result of the building in which it resides: the architectural phenomenon known as “The Waffle.” Designed by world-renowned architect Eric Owen Moss, The Waffle is a two-story structure, separated into four levels of which there are no traditional walls supporting the building. Instead, the building is wrapped by an architectural skin — a curtain of undulating steel and glass. The intimate, 40-seat dining room sets the stage for an enigmatic dining experience.JOB OVERVIEWUnder the guidance of the Chef Partner, Director of Culinary Operations, & Chef de Cuisine, take on key responsibilities to ensure exceptional service, foster a high-performance culture among management and staff, and drive the success and profitability of Vespertine. This role will be instrumental inIn conjunctionwithChef/ Partner continually offernew ideas valuing innovation, consistency & resourcefulnessCollaborate with management teams to ensure the restaurant meets or exceeds revenue goals.Manage the restaurant labor according to meet budgetary goals.Empower the team to be self-sufficient, fostering a culture of ownership and accountability.Use discretion to balance active involvement with allowing teams autonomy to grow and succeed independently.Identify and implement operational efficiencies to maximize productivity.Conduct regular walk-throughs of all properties to verify readiness, cleanliness, and presentation standards advising the chef on all R&M needsPurchase product and manage rotationVerify delivery accuracy and proper submission of invoicesEnsure the restaurant is staffed adequately for every serviceOversee daily operations in coordination withmanagementOrchestrate mis en placeneeded forservice.Take inventory on the close of every financial period through standardized inventory softwarePartner with HR to address claims, liabilities, terminations, and compliance matters.EXPECTED BEHAVIORS:Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.Represent auburn professionally through your personal appearance, communication, and respect for others and follow through.Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.Act with integrity, honesty and knowledge.Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.Strive to establish standards we hope will have an impact on the overall industry into.QUALIFICATIONSHighschool diploma or equivalent, or bachelor’s degree preferred2+ years minimum of relevant working experience in the hospitality and restaurants sector.Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss preventionExcellent verbal and written communication skillsExemplary organizational skills with a high level of accuracy and attention to detailDemonstrated ability to work independently and meet deadlinesFlexibility with working hours: days, nights, weekends and holidaysAble to work in a fast-paced and changing environment of up to 10-12 hoursVESPERTINE is the vision of Chef Jordan Khan. A perceptual and cognitive experience, where deliciousness is driven by form and texture is crafted into sculpture. Blurring interrelationships between materials and ideas, environment and context, of sound and dissonance. The project was conceived as a result of the building in which it resides: the architectural phenomenon known as “The Waffle.” Designed by world-renowned architect Eric Owen Moss, The Waffle is a two-story structure, separated into four levels of which there are no traditional walls supporting the building. Instead, the building is wrapped by an architectural skin — a curtain of undulating steel and glass. The intimate, 40-seat dining room sets the stage for an enigmatic dining experience.JOB OVERVIEWUnder the guidance of the Chef Partner, Director of Culinary Operations, & Chef de Cuisine, take on key responsibilities to ensure exceptional service, foster a high-performance culture among management and staff, and drive the success and profitability of Vespertine. This role will be instrumental inIn conjunctionwithChef/ Partner continually offernew ideas valuing innovation, consistency & resourcefulnessCollaborate with management teams to ensure the restaurant meets or exceeds revenue goals.Manage the restaurant labor according to meet budgetary goals.Empower the team to be self-sufficient, fostering a culture of ownership and accountability.Use discretion to balance active involvement with allowing teams autonomy to grow and succeed independently.Identify and implement operational efficiencies to maximize productivity.Conduct regular walk-throughs of all properties to verify readiness, cleanliness, and presentation standards advising the chef on all R&M needsPurchase product and manage rotationVerify delivery accuracy and proper submission of invoicesEnsure the restaurant is staffed adequately for every serviceOversee daily operations in coordination withmanagementOrchestrate mis en placeneeded forservice.Take inventory on the close of every financial period through standardized inventory softwarePartner with HR to address claims, liabilities, terminations, and compliance matters.EXPECTED BEHAVIORS:Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.Represent auburn professionally through your personal appearance, communication, and respect for others and follow through.Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.Act with integrity, honesty and knowledge.Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.Strive to establish standards we hope will have an impact on the overall industry into.QUALIFICATIONSHighschool diploma or equivalent, or bachelor’s degree preferred2+ years minimum of relevant working experience in the hospitality and restaurants sector.Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss preventionExcellent verbal and written communication skillsExemplary organizational skills with a high level of accuracy and attention to detailDemonstrated ability to work independently and meet deadlinesFlexibility with working hours: days, nights, weekends and holidaysAble to work in a fast-paced and changing environment of up to 10-12 hoursMore detail about Vespertine part of Sprout LA, please visit https://culinaryagents.com/entities/83505-VespertineSeniority levelSeniority levelMid-Senior levelEmployment typeEmployment typeFull-timeJob functionJob functionProductionIndustriesRestaurantsReferrals increase your chances of interviewing at Sprout LA by 2xGet notified about new Executive Sous Chef jobs in Culver City, CA.Executive Sous Chef, Catering and Private EventsLos Angeles Metropolitan Area $90,000.00-$120,000.00 3 weeks agoWest Hollywood, CA $80,000.00-$95,000.00 6 days agoExecutive Sous Chef * Cameo Beverly HillsWest Hollywood, CA $107,000.00-$146,000.00 3 weeks agoCORPORATE EXECUTIVE CHEF - NOTHERN CALIFORNIACulver City, CA $115,000.00-$125,000.00 2 months agoCulver City, CA $115,000.00-$135,000.00 1 month agoCORPORATE EXECUTIVE CHEF - NOTHERN CALIFORNIALos Angeles, CA $80,000.00-$85,000.00 2 weeks agoExecutive Sous Chef, Catering and Private EventsLos Angeles, CA $97,000.00-$110,000.00 3 hours agoCORPORATE EXECUTIVE CHEF - NOTHERN CALIFORNIATorrance, CA $115,000.00-$125,000.00 1 month agoManhattan Beach, CA $90,000.00-$110,000.00 5 days agoLos Angeles, CA $115,000.00-$135,000.00 1 month agoBeverly Hills, CA $120,000.00-$150,000.00 5 days agoLos Angeles, CA $90,000.00-$110,000.00 23 hours agoLos Angeles, CA $120,000.00-$140,000.00 1 month agoLos Angeles, CA $75,000.00-$90,000.00 1 month agoLos Angeles, CA $72,000.00-$95,000.00 3 weeks agoEXECUTIVE CHEF (HEALTHCARE) CHICAGO AREACulver City, CA $65,000.00-$75,000.00 1 month agoHIGH VOLUME - EXECUTIVE CHEF ( LONG BEACH MEMORIAL HOSP) LONG BEACH CALong Beach, CA $95,000.00-$100,000.00 1 month agoCulver City, CA $75,000.00-$95,000.00 2 months agoWe’re unlocking community knowledge in a new way. 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