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Executive Sous Chef

2 months ago

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

The Hofman Hospitality Group is seeking an experienced and skilled Executive Sous Chef to join our team. As a key member of our culinary team, the Executive Sous Chef will be responsible for assisting in the management of back-of-house operations, ensuring high food quality and profitable operations.

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 Management: Assist with food purchasing duties, including ordering, storage, usage, rotation, and inventory.
  • 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.
  • Leadership: Manage and engage all team members, promoting cooperative effort, a team spirit, and good morale among team members, treating team members fairly and with respect, and ability to lead with commitment and passion.
  • Health and Safety: Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures, including food handling, storage, and temperature, performing daily safety inspections, and complying with IIPP, and complying with legal regulations.
  • Adaptability: Help with the duties of other team members when necessary due to an unexpected absence or extra volume.
  • Compliance: Adhere to and enforce all applicable local, state, and federal laws, rules, and 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.
  • Skills: Excellent verbal and written communication skills, excellent interpersonal, negotiation skills, and conflict resolution skills, excellent organizational skills and attention to detail, excellent time management skills with a proven ability to meet deadlines, moderate supervisory and leadership skills, ability to use all equipment and tools associated with managing a restaurant, knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws, knowledge of full-service restaurant operations, knowledge of food and alcoholic beverages, ability to speak, read, write, and understand English, ability to possess basic computational ability, proficiency with Microsoft Office Suite or related software, ability and willingness to work evenings, holidays, and weekends.