Sous Chef - Katsuya Century City

SBE Restaurant Group LLC • Los Angeles, CA

10d • Onsite

About The Position

The Sous Chef is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Sous Chef reports directly to the Executive Chef.

Requirements

• Must be at least 21 years of age or older
• High School Diploma or equivalent required
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
• Must be able to provide documentation that shows you are authorized to work in the United States.
• Must be eighteen (18) years of age.
• ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Nice To Haves

• Prefer a minimum of two (2) years’ culinary experience.
• Minimum of two (2) years relevant experience in high-end, service-focused environment.

Responsibilities

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related systems.
• Role model for company quality standards and service.
• Constantly growing and providing clear direction and achievable goals for their entire team.
• Current with culinary concepts, practices, and procedures.
• Ability to estimate food consumption and requisition or purchase food.
• Carries out the correct procedure of preparation, presentation, and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service.
• Ensure a consistent, high-quality product is produced- daily line checks and quality control
• Ensure proper equipment operation and maintenance.
• Ensure proper safety and sanitation in the kitchen.
• Must be able to prepare selected items or for selected occasions.
• Assists the Chef de Cuisine with menu planning.
• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the team and other employees. Interact with other department personnel and venue staff as needed.

Benefits

• We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace.
• compensation
• benefits
• training
• internships
• apprenticeship

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED