Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Benefits
Company dining discounts
Vision insurance with company contribution
Dental insurance with company contribution
company sponsored life insurance
Company sponsored AD&D insurance
Flexible Paid Time Off
Job Description
The h.wood Group is a distinguished hospitality and lifestyle company headquartered in Los Angeles, California, known for its upscale and innovative approach to nightlife and dining. The company manages a diverse portfolio of premier restaurants and nightlife destinations, including renowned brands such as Delilah, The Nice Guy, and Bootsy Bellows. It has successfully created iconic experiences that blend luxury, exceptional service, and unique ambience, attracting a diverse clientele that values quality and exclusivity. With a commitment to integrity and excellence, the h.wood Group also extends its expertise to corporate branding, catering services, event production, and marketing, making it a comprehensive brand in the hospitality industry. The company’s dedication to creating world-class restaurants and nightlife venues has positioned it as a leader in the competitive hospitality landscape of Los Angeles and beyond.Show More
The role of Sous Chef at the h.wood Group is a dynamic and integral position within the culinary team, offering an exciting opportunity for a skilled and energetic hospitality professional. The Sous Chef will work closely alongside the head chef to manage the daily operations of the kitchen, ensuring seamless execution of all culinary services. This includes overseeing kitchen staff, aiding in menu preparation, maintaining strict standards of food quality and freshness, and efficiently managing inventory and supplies. The ideal candidate should be adaptable, organized, and thrive in a fast-paced environment where wearing multiple hats is the norm. This position demands a high level of leadership, culinary expertise, and the ability to maintain consistency and excellence in food preparation and presentation. The Sous Chef will also play a key role in training and mentoring junior kitchen staff, developing efficient workflows, and supporting the head chef in menu innovation and kitchen management. As part of a prestigious hospitality group, the Sous Chef will contribute to upholding the organization's reputation for delivering lavish dining experiences and exceptional service. This is a full-time position offering an annual salary range of $70,000 to $80,000, reflecting the significance and responsibilities of the role within a high-profile hospitality organization.Show Less
Job Requirements
- High school or GED equivalent required
- Formal culinary training or associate degree in culinary arts preferred
- Minimum 2-5 years cooking experience in a fine dining environment preferred
- Experience in a culinary leadership role preferred
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests
- Must be 18+ years of age
- Must be authorized to work in the United States
- Ability to bend, stand, and stoop for long periods of time
- Ability to work long hours in hot conditions
- Must have experience calculating figures and amounts and performing mathematical functions to meet business needs
Job Qualifications
- Formal culinary training or associate degree in culinary arts preferred
- Minimum 2-5 years cooking experience in a fine dining environment preferred
- Experience in a culinary leadership role preferred
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests
- Experience calculating figures and amounts and performing mathematical functions to meet business needs
Job Duties
- Leads kitchen team in chef's absence
- Provides guidance to junior kitchen staff members including line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimizes waste, works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units meet standards and are consistently well-managed
- Assists head chef with menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Job Location
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