Executive Sous Chef

3 weeks ago

Los Angeles, California, United States Hofman Hospitality Group Full time
Job Title: Sous Chef

We are seeking a highly skilled and experienced Sous Chef to join our team at Hofman Hospitality Group. As a key member of our culinary team, you will be responsible for assisting in the management of back-of-house operations and ensuring the highest standards of food quality and service.

Key Responsibilities:
  • Assist in the planning, preparation, and production of all food items according to recipe and presentation standards
  • Prepare, to order, all food items following standard recipes and procedures within specified time limits
  • Manage all kitchen team members, including training, scheduling, and performance management
  • Occasionally assist with food purchasing duties, including ordering, storage, usage, rotation, and inventory
  • Minimize and control costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation
  • Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures
Requirements:
  • High school diploma or G.E.D. equivalent required
  • Previous restaurant kitchen experience, 1 to 2 years required, 3 to 5 years preferred
  • Ability to successfully pass a post-offer, pre-employment background check
  • Knowledge of full-service restaurant operations, food and alcoholic beverages, and health, safety, and personal hygiene policies
  • Ability to use all equipment and tools associated with managing a restaurant, including kitchen equipment, inventory management system, and HRIS
Preferred Qualifications:
  • Associates, bachelors, or other advanced degree preferred
  • ServSafe or equivalent Food Safety Manager Certification
Work Environment:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk, sit, and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds.

The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to, cuts from knives, slipping, tripping, falls, and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood, and produce items and frequent washing of hands.

The noise level in the work environment is moderate to loud.

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