Current jobs related to Sous Chef - Los Angeles - 50 Eggs
-
Personal Chef
3 days ago
Los Angeles, United States Sous | LA Full time $35 - $40Sous is an in-home personal chef marketplace, connecting chefs with clients for weekly meal prep and special occasions. Chefs set their own prices and hours, and serve their own menus. Typical hourly rates for new chefs is around $35-40 per hour. We are seeking talented, personable chefs with excellent personal presentation, culinary and hospitality...
-
Sous Chef
2 weeks ago
Los Angeles, California, United States Dorchester Collection Full timeYour future, our legacyHotelHotel Bel-AirDivision & DepartmentFood & Beverage - KitchenJob TitleSous ChefContract TypePermanentStatusFull timePosition OverviewWe care about your career and are known for having the absolute best people in the industry. When you join us as a Sous Chef you start a unique opportunity to become celebrated as the very best in your...
-
Sous Chef
3 weeks ago
Los Angeles, United States Florence Grill Full time $28 - $33We are seeking a motivated and experienced Hourly Sous Chef to support kitchen operations and assist the Executive Chef in delivering high-quality food, consistency, and service. This role is hands-on and leadership-focused, ideal for a culinary professional who thrives in a fast-paced environment. Key Responsibilities Support the Executive Chef in daily...
-
Pastry Sous Chef
2 weeks ago
Los Angeles, United States Santa Canela Full time $70,000 - $75,000Santa Canela is a Mexican pastry shop & cafe in Los Angeles, and we're looking for a Group Pastry Sous Chef to join our team! We’re a Los Angeles-based Mexican panadería that celebrates Mexican flavors and techniques with seasonal pastries and baked goods created by Loreto & LA Cha Cha Chás’ pastry chef, Chef Ellen. The Group Pastry Sous Chef position...
-
Sous Chef
2 weeks ago
Los Angeles, United States Belle's Delicatessen and Bar Full time $28 - $35Belle’s is a modern, all-day Jewish delicatessen reimagining tradition with intention.We’re looking for an experienced culinary professional to join our team as our AM Sous Chef — someone who embodies our ethos of honest, soul-warming food rooted in solid technique and thoughtful execution.Full-Time. Weekends are a must. $28-35 an hour which...
-
executive sous chef
2 weeks ago
Los Angeles, California, United States Ventana Big Sur, An Alila Resort Full timeSummaryWelcome to Alila Ventana Big Sur, a resort recognized globally for its excellence. We are proud to hold the Forbes Travel Guide 4-Star Rating and the MICHELIN Two Key hotel distinction, signifying an exceptional and unique stay on the California coast. When you reach the edge of the continent, where the sky, the sea, the mountains, and the redwoods...
-
Executive Sous Chef
4 weeks ago
Los Angeles, United States Schulte Companies Full timeSchulte Companies - 1060 S Broadway [Kitchen Supervisor / Cook] As a Sous Chef at Schulte Companies, you'll: Lead kitchen operations; Supervise and train culinary staff; Create and execute menus; Ensure food quality and safety standards are met; Manage inventory and ordering; Collaborate with executive chef on menu development...Hiring Immediately >>
-
Executive Sous Chef
3 weeks ago
Los Angeles, United States Daisy Margarita Bar Full time $90,000 - $100,000Join Our Team at Daisy Margarita Bar! Daisy, a Norteño Cantina-Style Bar with Northern Mexican cuisine by Chef Alan Sanz. We’re looking for a passionate and talented chef to join our team to lead the kitchen staff and hold the standards and quality of Chef Alan while ensuring the financial success of the BOH department. This individual will work...
-
Sous Chef
7 days ago
Los Angeles, California, United States Compass Group Full time $65,000 - $80,000Position Title: SOUS CHEF-LOS ANGELES, CA Salary: $65,000-$80,000/annuallyAs the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of...
-
Sous Chef
1 day ago
Los Angeles, California, United States Proper Hospitality Llc Full timeJob Summary: The Sous Chef is responsible for supporting the Executive Chef or Head Chef in overseeing the daily operations of the kitchen, ensuring the preparation and presentation of high-quality dishes in a timely and efficient manner. This role involves supervising kitchen staff, managing food preparation, assisting with inventory control, and ensuring...
Sous Chef
2 weeks ago
With accolades from James Beard and Bon Appétit, Yardbird pays tribute to the craveable American classics that bring people together. Guests can indulge in brunch, lunch, dinner and a curated cocktail program highlighting a dynamic collection of bourbons. Job Description: The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. •Excellent verbal and written communication skills •Excellent critical thinking and decision-making skills •Must be able to maintain tact and cool under pressure •Able to work flexible hours necessary including off hours, weekends and holidays •Ability to have a highly motivated and energetic personality •Ability to take initiative and exhibit flexibility •Excellent guest service skills •Have interpersonal skills to deal effectively with all business contacts •Professional appearance and demeanor •Able to effectively communicate in English, in both written and oral forms Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned): FOOD QUALITY •The Chef will provide "excellent quality" and "presentation" of all food to the guests. •The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon. •In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these standards to the staff. SERVICE •Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. •It is the Chef's responsibility to participate in service education through: •Daily line-ups; •Quarterly menu meetings; and •New server training programs •It is also the Chef's responsibility to train the kitchen staff to produce meals promptly. •The goal is to execute all tickets in twenty minutes or less. FINANCIAL OBJECTIVES •It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives. •If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager. FACILITY MAINTENANCE •Maintain a high level of cleanliness in the kitchen facilities. •It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. •The Chef should make the appropriate assignments within his staff. SUPERVISORY RESPONSIBILITIES: •Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit. •Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. •Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. •The noise level in the work environment is usually loud •The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds Qualifications and Competencies: •Degree in Culinary Arts •Food Safety/Manager Certification •Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design. •Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. •Ability to write routine reports, purchase orders, menus and correspondence. •Ability to communicate to groups of customers or employees of the organization. •Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. •Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. •Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.
