Sous Chef

ABOUT US:

The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. 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

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

We are looking for an energetic professional who doesn’t mind wearing multiple hats. Well organized, flexible and enjoy the challenges of working in a fast-paced environment.

RESPONSIBILTIES:

Leads kitchen team in chef's absence

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Oversees and organizes kitchen stock and ingredients

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

Keeps cooking stations stocked, especially before and during prime operation hours

Hires and trains new kitchen employees to restaurant and kitchen standards

Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

Supervises all food preparation and presentation to ensure quality and restaurant standards

Works with head chef to maintain kitchen organization, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well-managed

Assists head chef with menu creation

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

REQUIREMENTS:

High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred

Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred

Ability to communicate clearly with managers, kitchen and dining room employees, and guests.

Safe Food Handling Certification

Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions

Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

JOB DETAILS AND BENEFITS:

Full-time, exempt position

Flexible, routine-time off

Health, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment