Job description

Bacari Restaurant

Sous Chef/ Silverlake

Sous Chef Job Summary:

The Sous Chef is responsible for the kitchen operations within his/her restaurant location. Primarily, he/she is responsible for overseeing all aspects of the kitchen production and execution, including leading and maintaining standards for all kitchen team members. The Sous Chef takes an active role in prep and cooking responsibilities during service. In addition, he/she assists the Chef de Cuisine in the ordering and inventory of all kitchen goods, maintaining an organized and clean facility, and overseeing the execution of all prep and dishes during service. In addition, the Sous Chef is expected to achieve cost control targets to ensure profitability of the restaurant, while also providing direct support to the Chef de Cuisine, Executive Sous Chef, and Executive Chef.

Sous Chef Qualifications:

• Passionate culinarian with great palate and sense of presentation

• Highly competent in all methods of food preparation and cooking

• Ability to handle multiple tasks and work well in environment with time constraints

• Ability to troubleshoot effectively

• Detail-oriented with good organizational skills, performing work accurately and efficiently

• Demonstrates excellent communication skills, both oral and written

• Ability to develop, implement and maintain systems for kitchen team

• Ability to effectively train and develop staff and build team morale

• Ability to hold others accountable for following company standards and procedures

• Ability to innovate and implement new ideas

• Demonstrates effective leadership skills including delegation skills

• Ability to meet targets for cost controls (labor, food)

• Must have food handler’s certificate

• Ability to work flexible schedule in order to accommodate business levels

Sous Chef Responsibilities:

• Develop, train and mentor line cooks

• Recommend or conduct disciplinary action, including termination, of culinary team when necessary according to company standards

• Instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives

Financial / Labor Costs:

• Accountable for maintaining food cost according to provided monthly targets

• Adjust schedule as needed to suit volume and maintain labor cost within provided targets

• Work with Chef de Cuisine to forecast seasonal staffing levels, hiring and attainment/retention of staff.

Sous Chef Culinary:

• Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution

• Ensure quality control and dish preparation/presentation standards are adhered to consistently by all team members

• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes

• Work with the Chef de Cuisine and Executive Sous Chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in

Administrative:

• Ensure proper filing of all invoices, vendor paperwork, employee paperwork

• Submit reports as required by Executive Chef and Executive Sous Chef including nightly shift report, injury/incident report, and any payroll/human resources reports

• Submit requests for kitchen supplies, tools and equipment, and maintenance needs to DOO

Meetings:

• Attend monthly numbers meetings and prepare with updates on kitchen team and operations as well as thoughtfulness towards cost control and profitability

• Work with Chef de Cuisine in conducting quarterly kitchen meetings

Sous Chef General Responsibilities:

• Travel, as necessary, to different restaurant locations and HQ

• Perform all reasonable requests from executive team

• Attend and participate in all scheduled meetings and training sessions

• Follow proper time-keeping policies and procedures

• Know and follow all company emergency and safety procedures

Standards:

• Demonstrate Bacari Family Values at all times

• Protect assets of the restaurant

• Maintain professional appearance and behavior when in contact with guests and associates

• Follow policies and procedures in training manuals and employee handbook

• Always remember we are in a partnership with our guests, team members and owners to provide quality service and profitability

EEO Statement:

We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, we comply with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

We expressly prohibit any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of our employees to perform their job duties may result in discipline up to and including discharge.

Salary:

$62,500.00 per year with the opportunity to earn more with bonuses + benefits.

Workdays:

Monday, Tuesday, Saturday & Sundays.

Physical setting:

• Casual dining restaurant

Schedule:

• Day shift
• Night shift

Supplemental pay types:

• Tips

Work Location:

• Los Angeles CA, 90026

Please visit us at:

www.eatwithbacari.com

Job Types: Part-time, Full-time

Ability to commute/relocate:

• Los Angeles, CA 90026: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 3 years (Preferred)

Work Location: One location

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