Sous Chef (Non-Exempt)

Burbank, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $30.77

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee assistance program

Job Description

Tartine is a renowned culinary establishment known for delivering exceptional dining experiences through its commitment to quality, flavor, and presentation. As a leader in the foodservice industry, Tartine prides itself on maintaining high standards of service and culinary excellence. The company operates with a mission to provide guests with memorable meals, a welcoming environment, and exceptional hospitality. Tartine values teamwork, innovation, and ongoing staff development, fostering a positive and productive workplace culture. With an emphasis on adherence to health and safety regulations, and dedication to sustainability and cost control, the company continues to be a preferred destination for food lovers.

The role of the Sous Chef at Tartine is a critical position responsible for supporting the daily operations of the kitchen to ensure the highest quality food production and guest satisfaction. This non-exempt role offers an hourly wage of $30.77 and involves hands-on culinary preparation, menu execution, and kitchen coordination. The Sous Chef will work closely with the Chef to create, test, and improve menu items, manage kitchen staff, and uphold stringent health and sanitation standards. Responsibilities include overseeing food quality, presentation, and portion control, as well as assisting with inventory management, budget tracking, and staff scheduling. The ideal candidate will possess advanced cooking skills, effective communication abilities, and the capacity to thrive in a fast-paced environment.

The Sous Chef's role requires a balance of culinary expertise and leadership, consistently supporting the mission of Tartine by adhering to established standards and fostering a collaborative work environment. This position also entails ensuring compliance with all federal, state, and local regulations related to food safety, labor laws, and workplace safety. Furthermore, the Sous Chef is expected to maintain strong communication with both kitchen and dining room personnel, resolve guest concerns promptly, and actively contribute to staffing decisions and operational improvements. With a focus on quality, efficiency, and guest experience, this position is essential to Tartine’s ongoing success and reputation for excellence in dining.

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 with 10's and 100's
Ability to perform these operations using United States currency and measurement units
Ability to lift and/or move up to 50 pounds
Ability to work in exposed environments with moderate noise levels and potential hazards
Ability to stand, walk, climb, balance, stoop, kneel, crouch, crawl, talk, hear, and sit as required
Compliance with health and labor regulations
Ability to use timekeeping systems accurately
Ability to adhere to scheduling protocols and attendance guidelines

Job Qualifications

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
Advanced understanding of professional cooking and knife handling skills
Knowledge of safety, sanitation, and food handling procedures
Ability to read, write, and comprehend instructions and correspondence
Ability to effectively present information in small group situations
Basic math skills including addition, subtraction, multiplication and division with currency and measurement units
Ability to work standing for up to 8-9 hours
Ability to lift and move up to 50 pounds
Strong vision abilities including close, distance, peripheral, and color vision
Familiarity with restaurant policies and personnel management
Ability to develop staff and train kitchen employees
Understanding of health department and food safety regulations
Experience with inventory management and ordering
Ability to handle kitchen equipment safely and responsibly
Knowledge of compliance with labor laws and attendance policies

Job Duties

Promote work and act consistent with Tartine's mission
Comply with standards of service and assist in assuring these standards from all kitchen employees
Assist in day-to-day operation of the kitchen and coordinate food production schedules
Participate in food preparation and cooking to produce high quality food items
Control food cost and train kitchen staff on proper food preparation and handling
Create and improve menu items with the Chef
Establish goals for the kitchen and enforce health and safety guidelines
Maintain communication with kitchen and dining room staff
Assist in food ordering based on business projections
Conduct regular kitchen inspections and correct deficiencies
Monitor compliance with health and fire regulations
Work to achieve sales, quality, and sanitation objectives
Investigate and resolve guest complaints
Coordinate cooking personnel assignments for efficient service
Ensure correct receipt of products and deliveries
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 such as clearing tables when necessary
Keep records for sanitation or food subsidies
Test cooked food for quality
Assist with personnel management and training
Order equipment and supplies
Review and improve work procedures
Assess staffing needs and report to the Chef
Arrange equipment maintenance and coordinate services
Record sales data to analyze menu performance
Attend employee meetings and suggest improvements
Coordinate and assist fellow employees to support guest needs
Fill in for employees to ensure efficient operations
Report harmful equipment or safety incidents
Follow safety policies and operate equipment safely
Assist with training kitchen staff and food management
Ensure accurate timekeeping and compliance with attendance policies
Utilize company timekeeping software
Review schedules and manage time-off requests
Adhere to federal, state, and local labor laws regarding scheduling and breaks
Participate in other duties as assigned according to operational needs