Sous Chef I - Calabasas

Los Angeles, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,500.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Opportunities for career advancement

supportive work environment

Training and development programs

Job Description

Jon & Vinny's is a renowned fast-paced, high-volume restaurant operating across several communities in Los Angeles. Known for its welcoming atmosphere, delicious food, and exceptional wine and cocktail offerings, Jon & Vinny's has become a beloved neighborhood destination. The restaurant prides itself on creating an inviting environment for families, friends, first dates, and a diverse array of guests seeking memorable dining experiences. With a commitment to hospitality, quality, and community, Jon & Vinny's fosters a lively and energetic atmosphere where guests feel like VIPs every time they visit. The establishment operates seven days a week, emphasizing a concept that combines simplicity with sophistication in its culinary offerings and guest service. Jon & Vinny's is part of the Joint Venture Restaurant Group, which upholds values of hospitality, intention, respect, teamwork, determination, and readiness throughout its restaurants.

The Sous Chef I role at Jon & Vinny's is an exciting opportunity for those passionate about culinary arts and leadership within a dynamic restaurant setting. This position is integral to the kitchen's success, requiring a hands-on approach as the Sous Chef actively works on the line during service, ensuring the smooth operation of food preparation and delivery. The role includes supervising, training, and mentoring hourly kitchen staff, fostering a professional, respectful, and effective work environment. A significant responsibility is to manage the flow of food for both dine-in and takeout, maintaining a balance between speed and quality to meet guest expectations. The Sous Chef ensures all dishes meet established recipes, presentation, and portion standards by tasting and verifying throughout service. Maintaining the highest food quality and cleanliness standards is paramount, alongside managing vendor communications, receiving processes, and inventory controls. This leadership position also involves overseeing breaks, addressing maintenance issues promptly, and executing weekly deep cleaning schedules to uphold the restaurant's operational excellence. Jon & Vinny's values employees who are ready to adapt and improvise, ensuring guest satisfaction is always met or exceeded. The role requires certification in Manager ServSafe and Anti-Harassment and demands the physical stamina to perform various kitchen duties, including frequent standing, lifting, and movement within a bustling environment. Working here means being part of a passionate team dedicated to growth, innovation, and delivering exceptional hospitality in a high-energy, inclusive setting. Joining Jon & Vinny's as a Sous Chef I means contributing to a brand centered on warmth, inclusivity, and the joy of sharing remarkable food and wine experiences with the community.

Job Requirements

High school diploma or equivalent
Minimum 2 years experience in a kitchen environment
Manager ServSafe certification
Anti-Harassment certification
Ability to work in a fast-paced, high-volume environment
Strong leadership and organizational skills
Ability to stand and move for extended periods
Ability to lift up to 75 pounds
Good communication skills
Willingness to work flexible hours, including weekends and holidays

Job Qualifications

Maintain up-to-date Manager ServSafe certification
Maintain up-to-date Anti-Harassment certification
Ability to supervise, train, and mentor kitchen staff
Strong knowledge of food preparation and presentation standards
Experience in high-volume kitchen operations
Ability to manage inventory and ordering processes
Excellent communication and teamwork skills
Ability to maintain cleanliness and safety standards
Physical ability to perform required kitchen tasks including lifting up to 75 pounds
Previous experience in a leadership role in a restaurant kitchen preferred

Job Duties

Actively work on the line during service, covering stations as needed to ensure smooth operation and timely execution of prepared food products
Supervise, train, and mentor hourly kitchen staff to ensure proper cooking technique, efficiency, and teamwork
Expedite and manage the flow of food between dine-in and takeout services, maintaining balance and ensuring all orders are completed with accuracy and urgency
Ensure all established recipes are properly executed and all dishes meet presentation standards and portion guidelines
Taste all recipes to ensure quality throughout the day
Ensure all food standards are to specification, portion sizes, mise en place, and taste
Maintain high standards of food quality at all times
Foster a positive and professional work environment built on respect, accountability, and communication
Consistently maintain a high level of cleanliness throughout the restaurant
Maintain direct communication with vendor representatives daily if needed
Take ownership of all proper receiving processes
Ensure that there is never excessive overtime unless otherwise approved by upper management
Manage BOH hourly team members break penalties
Identify and address any maintenance issues as soon as they arise and properly communicate those issues
Maintain a clean and orderly workspace
Ensure that deep clean schedule projects are discussed collaboratively, assigned, and completed on a weekly basis
Ensure the weekly deep clean checklist is always updated and completed
Communicate any specific notes to the overnight cleaning company
Assist in all BOH ordering through Margin Edge with approved vendors and the commissary kitchen
Ensure that line checks are completed daily before opening and throughout the day, including temperature and sanitation checks
Record and report food waste daily
Take inventory daily of prepared food products and communicate par levels
Teach and train all staff on the execution of menu items and stations
Ensure all staff have clean uniforms and proper tools each shift
Perform other duties as assigned