Sous Chef Full-Time

Job DetailsJob Location: LOS ANGELES, CA 90077Salary Range: $73,000.00 - $77,000.00 Salary/year
REPORTS TO:             Executive Chef, Executive Sous Chef

SUPERVISES:              Line Cooks, Prep Cooks, Dishwashers, Break Room Attendant

POSITION TYPE:        Exempt Full-Time

Job Summary

Assists the Executive Chef and Executive Sous Chef in planning and directing food preparation & production.  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve member and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Qualifications

            Culinary School Degree or certificate (preferred)

            3 years experience in banquets and fine dining

            Certified in CPR

Essential Functions:

Assists in hiring/terminations, coaching, training & supervising the work of all kitchen staff.
Responsible for seasonal menu planning at the Club.
Assists in scheduling and coordinating the work of all staff to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Helps to establish controls to minimize food and supply waste and theft.
Responsible for the development of recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu pricing.
Responsible for managing the employee meal program to ensure nutritionally balanced meals.
Evaluates food products to assure that freshness, quality, price and related goods are consistently met.
Assists in the development and execution of policies & procedures to enhance and measure quality; continually updates written policies & procedures to reflect state-of-the-art techniques, equipment and terminology.  Adheres to departmental policies and those in Employee Handbook.
Conducts daily lineups and meeting with the line staff.
Organizes and conducts periodic safety meetings and inspections.
Conducts periodic sanitation inspections of kitchen according to LA County Health Department guidelines.
Must be able to work weekends and holidays.
With Food & Beverage management, assists in the development and planning of concepts of service policy, procedure and menus for all food areas in the Club.
Ensures satisfaction of members and guests’ requests for special food items as available.
Requires solving problems in a timely manner and possessing good judgement and sound decision making skills. 
Assists the Executive Sous Chef with the training and cross training of all culinary personnel for all phases of food preparation according to standard job descriptions as provided by the Executive Chef.
Creates and maintains a sound working relationship with all personnel.  Leadership role requires strong standings with staff and co-workers; ability to build a strong team, as well as accept constructive criticism and others’ ideas.
Must be able to provide instructions, supervise employees, and provide feedback to improve performance.
Is familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
Adheres to all purchasing and receiving procedures; inspects delivery of food to ensure the highest level of quality and standard specifications.
Assists and expos on the line to help maintain standards and flow of service.
Responsible for training cooks and ensuring the line is set up for daily lunch and dinner service.
Responsible for line checks to maintain standards. 
Whenever working on the line, he or she will lead the line to a successful service by communication with others to put out food/dishes in a timely manner.
Maintains kitchen organization and assists in inventory counting / control. 
Maintains spreadsheets for event costing, daily cost of goods sold, invoices and food costing. 
Ensure that the kitchen closing duties are performed and checks out all line staff.
Performs other duties as assigned by Executive Chef and Executive Sous Chef.
Assist with managing cost on P&L, i.e. operating supplies, labor, Food and Cost.

QualificationsMarginal Functions:

            Serves as a respected Club representative within the Community.

            Knowledge of and ability to perform required role during emergency situations.

Licenses and Special Requirements:

            Manager’s food handler permit

Physical Demands and Work Environment:

Requires repetitive movement, using