Executive Sous Chef - Luminarias Restaurant

Monterey Park, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $85,000.00

Benefits

Industry-leading compensation package

lifestyle spending account benefit supporting gym memberships, child care, student loans and more

Variety of Supplemental Benefit Plans for life's unknowns

401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)

Employer paid life Insurance throughout the length of employment

Monthly Reward Dollars to use at various company locations

Paid vacation starting at 2 weeks per year

Paid/Floating holidays for 5 major holidays

24 hours paid Sick Time renewed yearly

Education Assistance Program (EdAP) for hospitality related education growth

Employee Assistance Program (EAP) to assist with work life balance

Management Referral Program with up to a $4,000 payout for qualifying management positions

Job Description

Luminarias is a reimagined neighborhood restaurant that has undergone a modern transformation with a multimillion-dollar interior and exterior remodel. This establishment is renowned for its open-concept dining room which creatively features large swings instead of traditional dining chairs and expansive 25-foot floor-to-ceiling windows. These elements beautifully blend the indoor dining experience with an extensive outdoor deck designed for al fresco dining, offering sweeping views of the picturesque San Gabriel Valley. The ambiance is tailored to create a lively, vibrant social space that fosters community connection and a memorable dining experience. The restaurant proudly introduces all-new Dinner and Brunch menus that... Show More

Job Requirements

Strong familiarity with OSHA and all local Department of Health Regulations
Three years senior level or executive chef experience in high-quality, volume-oriented environment
AOS Culinary School graduate or related training, degree in Culinary Arts preferred
3+ years related lead Chef experience
Must be able to communicate clearly and effectively in English
Ability to handle multiple tasks and work well in environment with time constraints
Detail-oriented with good organizational skills, performing work accurately and efficiently
Demonstrated excellent communication skills, both oral and written
Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force

Job Qualifications

Strong familiarity with OSHA and all local Department of Health Regulations
Three years senior level or executive chef experience in high-quality, volume-oriented environment
AOS Culinary School graduate or related training, degree in Culinary Arts preferred
3+ years related lead Chef experience
Always practice company culture
Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability
Perform all reasonable requests from executive team
Attend and participate in all scheduled meetings and training sessions
Know and follow all company emergency and safety procedures
Must be able to communicate clearly and effectively in English
Passionate culinarian with effective palate and sense of presentation
Ability to handle multiple tasks and work well in environment with time constraints
Ability to troubleshoot effectively
Detail-oriented with good organizational skills, performing work accurately and efficiently
Demonstrated excellent communication skills, both oral and written

Job Duties

Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required)
Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives
Develop, train and mentor culinary team
Act as a resource to them as well as other back-of-house (BOH) personnel
Work with executive chef in developing and training staff
Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards
Attend and participate in culinary job/career fairs when appropriate

Job Location

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