Sous Chef

ABOUT US :

The h.wood Group is a Los Angeles based hospitality and lifestyle company with a diversified portfolio of upscale nightlife & restaurant concepts. The company is responsible for some of the most iconic brands in the world, including Delilah, The Nice Guy, and Bootsy Bellows, among many others. In addition to hospitality concepts, The h.wood Group offers corporate branding, catering, event production and marketing services. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and events.

ROLE SUMMARY :

The CDC will be responsible for day-to-day kitchen operations. This includes overseeing kitchen staff, ensuring food quality, consistency, and execution. The y will work in conjunction with the Director of Culinary Operations on menu development including seasonal changes. To be successful in this position, you will need creativity, strong leadership, effective communication skills, and an understanding of managing food and labor costs. You will need to adhere to company standards and be able to carry them out.

RESPONSIBILITIES :

• Ensure exceptional quality of product produced and received.
• Control labor and operating expenses through effective planning, budgeting, purchasing, and inventory control while focusing on creative cost controls and revenue generation solutions to maximize profit.
• Conduct daily line checks; Ensure that clear feedback is provided to kitchen staff, food service staff, and management.
• Ensure that sanitation standards as set forth by local, state, and federal Health Department regulations comply as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines.
• Ensure upkeep, repair, and maintenance of all kitchen equipment.
• Maintain compliance of all safe food handling procedures along with creating a safe working environment for all staff.
• Ensure proper staffing levels by assisting in the recruiting, interviewing, and hiring talented kitchen staff members in accordance with hiring policies.
• Manage scheduling, training, performance feedback, discipline, and terminations.
• Conduct ongoing training and professional development of kitchen staff.
• Other tasks as assigned.

REQUIREMENTS :

PERKS :