Sous Chef / Kitchen Manager (Non-Exempt) - LA Region

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Hourly
Rate:
Exact $75.00
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Benefits

Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Professional Development

Job Description

Tartine is a renowned restaurant known for its commitment to delivering exceptional culinary experiences and maintaining high standards of food quality, taste, and presentation. As a respected establishment within the hospitality industry, Tartine focuses on providing guests with memorable dining experiences by emphasizing superior food preparation, a welcoming atmosphere, and excellent service. The restaurant prides itself on fostering a positive and productive work environment that supports both the growth and development of its team members while adhering strictly to all health, safety, and labor regulations.

The role of the Sous Chef at Tartine is a critical position responsible for s... Show More

Job Requirements

  • Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
  • able to communicate effectively with managers, kitchen and dining room personnel, and guests
  • able to work in a standing position for long periods of time up to 8 - 9 hours
  • advanced understanding of professional cooking and knife handling skills
  • understanding and knowledge of safety, sanitation and food handling procedures
  • ability to read and comprehend simple instructions, short correspondence, and memos
  • ability to write simple correspondence
  • ability to effectively present information in one-on-one and small group situations
  • ability to add and subtract two-digit numbers and multiply and divide by 10's and 100's
  • ability to perform these operations using units of United States currency and weight measurement, volume, and distance
  • physical requirements including the ability to frequently lift and/or move up to 25 pounds and occasionally up to 50 pounds
  • ability to stand, walk, climb, balance, stoop, kneel, crouch, crawl, talk, hear and occasionally sit
  • specific vision abilities including close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus
  • regular exposure to outside weather, high places, fumes, airborne particles, moving mechanical parts, toxic chemicals, risk of electrical shock, vibration
  • ability to comply with federal, state, and local labor laws regarding breaks, overtime, and scheduling
  • ability to use timekeeping systems correctly
  • ability to notify supervisors of planned or emergency absences in a timely manner.

Job Qualifications

  • Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
  • advanced understanding of professional cooking and knife handling skills
  • understanding and knowledge of safety, sanitation, and food handling procedures
  • ability to communicate effectively with managers, kitchen and dining personnel, and guests
  • ability to read and comprehend instructions and write simple correspondence
  • ability to perform basic math operations relevant to the role
  • physical ability to stand for long periods and lift/move up to 50 pounds
  • knowledge of restaurant policies and compliance requirements
  • ability to maintain effective communication within the team
  • willingness to develop staff and contribute to training
  • experience with food cost control and inventory management
  • familiarity with health and fire regulations
  • ability to understand and follow scheduling and attendance protocols
  • commitment to upholding a safe and clean working environment.

Job Duties

  • Promote work and act consistent with the mission of Tartine
  • comply with standards of service and assist in assuring the same from all kitchen employees
  • assist in the day-to-day operation of the kitchen and coordinate food production schedules
  • participate in food preparation and cooking ensuring high quality and presentation
  • control food cost by assisting in training kitchen staff
  • create and streamline new menu items with the Chef
  • establish and require adherence to health department and food handling guidelines
  • develop menus and ensure adherence to recipes and product specifications
  • maintain effective communication within kitchen and dining room
  • assist in food orders based on projected business
  • conduct regular inspections and correct deficiencies
  • monitor compliance with health and fire regulations
  • achieve company objectives in sales, service, quality, and sanitation
  • investigate and resolve guest complaints
  • schedule and receive food and beverage deliveries
  • monitor budgets and payroll with the Chef
  • maintain food and equipment inventories
  • schedule staff hours and assign duties
  • perform service tasks when necessary
  • keep required sanitation records
  • test food for flavor conformity
  • develop staff continually
  • order and purchase equipment and supplies
  • review work procedures for improvement
  • assess staffing needs
  • arrange equipment maintenance and services
  • record sales data for menu evaluation
  • attend employee meetings and suggest improvements
  • coordinate and assist fellow employees
  • fill in where needed
  • report harmful equipment or situations
  • report safety-related accidents
  • follow safety policies
  • operate equipment safely
  • assist with training and food management
  • adhere to timekeeping protocols and scheduling policies.

Job Location

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