Sous Chef

Sous Chef Full Time Los Angeles, CA, US Salary Range: $85,000.00 To $95,000.00 Annually Sous Chef Job Description Reporting to: Executive Chef Job Purpose: To run the kitchen in the absence of the Executive Chef. Responsible for all areas from service, ordering, to food safety and food hygiene. Summary of Essential Functions A positive attitude and the ability to work collaboratively with a team of managers while leading the kitchen team. A genuine passion for providing the highest quality of food and service to our guests. Excellent customer service and organizational skills. Demonstrate leadership through job expertise, initiative, enthusiasm and have exceptional communication skills. Knowledge of food service regulations and proper food handling procedures. Maintain a professional appearance and the ability to adhere to Chateau Marmont Standards. Comfortable working in a fast-paced environment. Manage all aspects of staffing including, recruiting, training, schedules, payroll, staff complaints, disciplinary procedures and maintaining positive staff morale. Recommend actions related to staff performance, hiring, discipline and terminations. Trains and guides staff to Chateau Marmont, California State, and City of Los Angeles sanitation guidelines. Working with Executive Chef and Engineering Department, ensure a maintenance schedule program has been put in place and is activated to ensure all items are cleared upon weekly, monthly, quarterly, and yearly. Ensures all legal requirements are adhered to (I.e. Wage and Hour/Breaks, Health and Safety, etc.). Delegate daily checklists and work duties to staff. Work cohesively with F&B Managers and staff. When operation is busy, works as Expo as needed. Ensures a safe and productive work environment, provide Safety Training as needed. Provides on the spot correction for any issues with dishes coming off the line. Attends health and safety meeting/ trainings. Attends training sessions as required to develop base and additional skill sets. Attends daily pre-shift meetings. Holds daily pre-shifts meetings for department. Prepares for and attends annual appraisal with Executive Chef to identify and agree to career goals and professional growth plan, including setting goals and objectives for team members. Consistently coach and develop the team, including succession planning, creating clear and achievable career paths within the kitchen hierarchy. Potential for Cross training with relevant departments of interest. Receive annual food safety training certification. Keep a log of all staff members required to receive annual food safety training and ensure all staff are up to date. Maintain excellent knowledge of the wider food industry including competitor offerings and pricing. Create department incentives to create healthy competition and reinforce financial objectives. Food preparation and ability to work all stations on the line (breakfast, lunch, dinner, room service, events). Menu development – in conjunction with Executive Chef, work to build a creative and fresh menu, incorporating locally grown ingredients, recipe consistency, and portion control. Recruiting, training, and scheduling of kitchen staff, proper control labor and overtime control. Purchasing and cost control to maintain a profitable operation in line with budgetary standards, perform monthly inventories. Work closely with Events department and other management in developing and customizing special menus and tastings. Ensure the kitchen has the appropriate mise-en-place for each service and that stock ordering is done daily. Teach proper cooking techniques and emphasize the importance of recipe consistency to maintain the quality of each dish per Chateau Standards. Ensuring that all recipes, food preparations, and presentations meet Chateau Standards and commitment to quality. Execute recipes daily to reinforce your own recipe knowledge and technical skill set. Keep the workstation and kitchen equipment clean, organized and sanitized. Communicate daily with the Executive Chef regarding any assistance with kitchen support or any BOH needs. Resolving guest issues as it relates to menus, events menus, and allergies. Ensure that communication with staff and management is open, concise, constructive and timely Receiving deliveries and ensure product quality as needed Placing orders for inventory based on business needs and budgets Responsible for overseeing all purchasing, receiving and cost control Any additional duties as the business requires Guest Relations Demonstrates a friendly attitude to co-workers and all other hotel staff at all times. Informs and gets verbal consent from Manager for all breaks, such as: meal break, 10 minute break and bathroom break. Clocks in and out according to schedule. Notifies appropriate individual promptly and fully of any problems and/or unusual matters of significance. Is polite, friendly, and helpful to guests, management and fellow employees. Executes emergency procedures in accordance with hotel standards. Complies with required safety regulations and procedures. Complies with hotel standards, policies and rules. Recycles whenever possible. Remains current with hotel information and changes. Complies with hotel uniform and grooming standard. General Demonstrates a friendly attitude to co-workers and all other hotel staff at all times. Informs and gets verbal consent from Manager for all breaks, such as meal break, 10-minute break and bathroom break. Reports to work as scheduled, in uniform, well groomed, and ready to be in position. Clocks in and out according to schedule. Notifies appropriate individual promptly and fully of any problems and/or unusual matters of significance. Is polite, friendly, and helpful to guests, management and fellow employees. Executes emergency procedures in accordance with hotel standards. Complies with required safety regulations and procedures. Summary of Job Requirements 5+ years’ experience in a related position. Food Serve Safe certification. Strong knowledge of CA State sanitation regulations. Ability to work independently with minimum supervision. Ability to communicate effectively both written and verbal. Individual must possess a good work history and stability. Must be detail-oriented, have a team-based mentality and superb multitasking skills. Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations. Excellent attitude, team player and ability to create positive work environments. Has the ability to taste all foods to assure correct preparation. Product cost and quality conscious. Summary of Physical Requirements Must be able to seize, grasp, turn and hold objects with hands. The availability to work 10 - 12 hours per day, including days, evenings, late nights, overnight, weekends, and holidays. Fast paced movements are required to go from one part of the Hotel to others. Must be able to move, pull, carry or lift of up to 30 pounds regularly. Occasional environmental exposures to cold, heat, and water. Occasionally kneel, bend, crouch and climb as required. Note This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time Equal Opportunity Employer Chateau Marmont is an equal opportunity employer. The Company prohibits discrimination against any employee, applicant for employment, intern or volunteer based on the individual’s actual or perceived race (including traits associated with race, including but not limited to hair texture and protective hairstyles, which include but are not limited to braids, locs, and twists), color, religion, religious creed (including religious belief, observance, and dressing and/or grooming practices), national origin, ancestry, sex (including pregnancy, childbirth, expressing breast milk, or related medical condition), reproductive health decision‑making, gender, gender identity, gender expression, transgender status, age, citizenship, primary language, immigration status, genetic characteristics, genetic information, medical condition, disability, status as a special disabled veteran or veteran of the Vietnam era, past or present membership in the uniformed/military service, marital or domestic partnership status, sexual orientation, political activities/affiliations, declination of attendance at or participation in any meeting discussing the Company’s opinion on religious or political matters, off‑duty marijuana use, any other factor prohibited by law, as applicable to the Company (“Special Characteristic”), or the intersectionality of two or more Special Characteristics. #J-18808-Ljbffr