Executive Chef

1 week ago


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

As a key member of the Le Phante team, the Sous Chef will oversee the daily operations of the back-of-house, ensuring seamless execution of culinary services. This role requires a strong leader who can motivate and guide a team of culinary professionals to deliver exceptional dining experiences.

Key Responsibilities
  • Leadership and Team Management
    • Supervise and mentor a team of cooks and kitchen staff to maintain high standards of quality and service.
    • Develop and implement effective training programs to enhance team skills and knowledge.
  • Culinary Operations
    • Oversee the preparation and presentation of menu items, ensuring consistency and quality.
    • Manage inventory and ordering of ingredients and supplies.
    • Implement and maintain high standards of kitchen cleanliness and sanitation.
  • Menu Planning and Development
    • Collaborate with the culinary team to develop and implement new menu concepts and specials.
    • Source and procure high-quality ingredients and products.
  • Administrative and Financial
    • Manage kitchen budgets and inventory levels.
    • Monitor and control labor costs and scheduling.
Requirements
  • Education and Experience
    • Associate's degree in Culinary Arts or equivalent experience.
    • Minimum 2-3 years of supervisory experience in a high-volume kitchen environment.
  • Skills and Qualifications
    • Strong leadership and communication skills.
    • Ability to motivate and develop a team.
    • Excellent culinary skills and knowledge.
    • Proficient in kitchen operations and management.
    • Ability to work in a fast-paced environment and adapt to changing situations.
Working Conditions

The Sous Chef will work in a fast-paced kitchen environment, standing for extended periods and lifting up to 50 pounds. The role may also require repetitive motion and exposure to hot kitchen elements or cleaning materials.


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