Executive Chef Assistant

13 hours ago

Santa Monica, California, United States lephante Full time
Job Summary

As a key member of our culinary team, the Sous Chef will oversee the daily activities of the back-of-house operations and employees, ensuring seamless execution of our culinary vision. This role requires strong leadership skills, attention to detail, and the ability to work effectively in a fast-paced environment.

Key Responsibilities
  • Maintain a clean and organized kitchen environment, adhering to company sanitation standards and ensuring compliance with all federal, state, and local laws and regulations.
  • Supervise and train kitchen staff, providing guidance on menu preparation, food safety, and customer service.
  • Manage inventory, ordering, and receiving of supplies, ensuring efficient use of resources and minimizing waste.
  • Collaborate with the culinary team to develop and implement new menu items, specials, and promotions.
  • Ensure accurate and timely execution of menu items, maintaining high-quality standards and consistency.
  • Monitor and control labor costs, ensuring efficient use of staff and minimizing overtime.
  • Participate in menu planning, recipe development, and food costing, ensuring alignment with company goals and objectives.
  • Develop and maintain relationships with vendors, suppliers, and other stakeholders, ensuring seamless delivery of goods and services.
  • Stay up-to-date with industry trends, best practices, and regulatory requirements, applying knowledge to improve kitchen operations and employee performance.
Requirements
  • 2-3 years of culinary supervisory/management experience in a high-volume kitchen setting.
  • Company in-venue Sous Chef Training and Food Handling Certificate.
  • Strong leadership, communication, and problem-solving skills.
  • Ability to work effectively in a fast-paced environment, prioritizing tasks and managing multiple responsibilities.
  • Proficient in Microsoft products, POS systems, and technology.
  • Ability to lift, bend, and stand for extended periods, with occasional exposure to hot kitchen elements and cleaning materials.

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