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Executive Sous Chef

2 months ago

Woodland Hills, California, United States Hofman Hospitality Group Full time
Job Summary

We are seeking an experienced and skilled Executive 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
  • Food Preparation and Production: Assist in the planning, preparation, and production of all food items according to recipe and presentation standards.
  • Team Management: Manage all kitchen team members, including training, scheduling, and performance management.
  • Inventory and Cost Control: Minimize and control costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
  • Quality Control: Make periodic and regular inspections of the kitchen to observe the quality of food preparation, production, storage, food appearance, and cleanliness and sanitation of production and service areas, equipment, and team member appearance.
  • Team Development: Create a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service, and hospitality.
  • Regulatory Compliance: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures, including food handling, storage, and temperature, and complying with IIPP and legal regulations.
Requirements
  • Education: High school diploma or G.E.D. equivalent required.
  • Experience: Previous restaurant kitchen experience, 1 to 2 years required, 3 to 5 years preferred.
  • Certifications: Ability to successfully pass a post-offer, pre-employment background check and ServSafe or equivalent Food Safety Manager Certification preferred.
  • Skills: Excellent verbal and written communication skills, excellent interpersonal, negotiation skills, and conflict resolution skills, excellent organizational skills and attention to detail, and ability to use all equipment and tools associated with managing a restaurant.