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Sous Chef -SOL Playa Vista

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $70,000.00 - $78,000.00
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Work Schedule

Day Shifts
Weekend Shifts
Night Shifts
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Benefits

Medical insurance
Dental Insurance
Vision Insurance
401(k) match
Company-paid Life Insurance
Paid vacation
Paid sick leave
Tuition Reimbursement
Employee Referral Program
safety and compliance incentives
Meal card allowance
Credit union benefits
partner perks
Pet insurance
legal services

Job Description

Xperience Restaurant Group (XRG) is a renowned hospitality company that prides itself on delivering exceptional dining experiences. As a leader in the restaurant industry, XRG has built its reputation through the dedication of team members who are passionate about hospitality and exceeding guest expectations. With a commitment to excellence, XRG offers a dynamic workplace culture that values innovation, teamwork, and growth. Recognized as a Certified Top Workplace for seven consecutive years, XRG stands out as a premier employer for those eager to build rewarding careers in the restaurant business. The group is known for its diverse portfolio of dining concepts, ensuring each guest enjoys not only a meal but a memorable experience that keeps them coming back. Employees benefit from competitive salaries, comprehensive benefits, and a supportive environment that encourages professional development and personal growth.\n\nThe role of Sous Chef at XRG is a pivotal position within the kitchen operations, responsible for assisting the Head Chef in managing the back of house activities. This role is more than just preparing food; it entails controlling food and labor costs, maintaining the highest standards of food quality, and ensuring the smooth operation and cleanliness of the kitchen. The Sous Chef will lead by example, fostering an environment of trust and respect among kitchen staff while ensuring compliance with health and safety standards. This position also involves direct involvement with menu development and inventory control, requiring a hands-on approach and a keen eye for detail. Candidates in this role must be experienced culinary professionals with strong leadership skills, capable of managing teams and operational budgets effectively. At XRG, the Sous Chef has the opportunity to grow their culinary career with access to professional development programs, a performance-based bonus structure, and a culture that celebrates teamwork and excellence. This full-time position offers a competitive annual salary ranging between $70,000 and $78,000, based on experience, along with a robust benefits package including medical, dental, vision coverage, and 401(k) matching. By joining XRG, you become part of a vibrant community that values your contributions and supports your journey toward personal and professional success.

Job Requirements

  • High School Diploma or equivalent
  • Minimum of three years kitchen experience
  • Valid Driver’s License
  • 21 plus years of age
  • Proof of eligibility to work in the United States
  • Ability to communicate effectively in English
  • Possession of or the ability to possess all state required work cards
  • Knowledge of sanitation and safety standards
  • Ability to manage kitchen staff and cost controls
  • Exposure to fast-paced, high volume, full-service restaurant environment

Job Qualifications

  • High School Diploma or equivalent required
  • Bachelor’s Degree in Culinary Arts preferred
  • Proof of eligibility to work in the United States
  • Valid Driver’s License
  • 21 plus years of age
  • Minimum of three years kitchen experience
  • Possession of or the ability to possess all state required work cards
  • Knowledge of Windows MS Office, Open Table, Outlook, and back office reporting systems
  • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls
  • Knowledge of state and local laws as it applies to labor and health code regulations
  • Proper lifting techniques
  • Guest relations
  • Sanitation and safety
  • Full-service restaurant operations
  • Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public

Job Duties

  • Perform daily line check and safety walk throughs
  • Responsible for BOH cost controls
  • Investigate and review all sub-standard food with BOH team
  • Monitor food waste and make suggestions on how to minimize food waste
  • Assist the Head Chef on menu development and engineering
  • Keep the kitchen running smoothly and adequately stocked with all necessary goods
  • Create an environment of trust and mutual respect
  • Assist with hiring, training, coaching/counseling, skill development and terminations
  • Monitor and maintain highest standards of food quality and guest service
  • Manage staffing levels and controllable costs ensuring they are in line with budget
  • Complete nightly logs and manager reports
  • Monitor and enforce inventory controls
  • Ensure accurate and thorough information regarding menu items and food allergen information is up to date
  • Recognize and cultivate regular guests and repeat business
  • Respond to guest concerns/complaints and correct errors or resolve complaints
  • Comply with all safety and health department procedures and all state and federal liquor laws
  • Maintain company safety and sanitation standards
  • Ensure complete and proper check out procedures
  • Assists and/or completes additional tasks as assigned

Job Criteria

Experience

Mid Level (3-7 years)


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