Sous Chef - LAVO Ristorante Los Angeles

  • TAO Group Hospitality
  • Los Angeles, California
  • Nov 13, 2022
Full time

Job Description

The position is responsible for ensuring all food preparations are met with the highest quality standards and menu specifications. Act as a leader and mentor to the line level staff, while supporting the management in essential restaurant functions.


ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

  • Efficiently operate within pre-established food and labor cost controls and plays an active role in contributing to the outlets profits
  • Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items
  • Design production schemes and assists in implementation of restaurant menu and menu engineering
  • Provide management and support of all kitchen employees ensuring proper scheduling and vacation planning
  • Maintain high customer satisfaction through consistently introducing innovative products
  • Establish measurable goals and objectives that focus on profit, product and people
  • Ensure kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene
  • Ensure all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union
  • Ensure that employees have all required certification validated, i.e., Health Cards, and Alcohol Awareness
  • Provide employees with proper training and developmental opportunities that will aid in their career aspirations
  • Ensure kitchen equipment is properly maintained and functioning
  • Actively interact with guests and consistently coaches' staff on guest relations skills

IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE POSITION WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES:

  • Accountability
  • Development
  • Working relationships
  • Judgment
  • Quality of work
  • Job skills knowledge
  • Productivity
  • Dependability
  • Reliability
  • Written communication
  • Verbal communication
  • Manageability
  • Appearance
  • Teamwork
  • Guest satisfaction


SUPERVISION:

  • Reports to the Executive Chef


EDUCATION/WORKING KNOWLEDGE:

  • High School Diploma Required
  • Minimum of two year (2) culinary degree preferred
  • Proof of eligibility to work in the United States
  • Valid Driver's License
  • 21+ years of age
  • Maintain a professional, neat and well-groomed appearance adhering to Company standards
  • Minimum of five (5) years prior experience at a high volume, five-Star quality operation
  • Well versed in both classic American cuisine as well as a background in fast paced environment.
  • Experience in labor and food cost control
  • Previously worked with all products and food ingredients
  • Experience planning and developing menus and recipes
  • Food handling certification
  • Excellent communication and organizational skills
  • Strong coaching and development skills
  • Ability to proactively lead a team


SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE:

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

  • Must have strong problem-solving skills
  • Excellent written and verbal communication skills required
  • Ability to work under pressure and meet deadlines
  • Must have good positive energy throughout the day
  • Must be able to read the computer monitors and print legibly
  • Must be able to bend, kneel, and/or stand for extended periods of time
  • Must be able to move quickly through work and set the pace in the kitchen
  • Must be able to push and lift up to 25 lbs.
  • Small to Medium office environment
  • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
  • 5-25 % Local Travel (United States)
  • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
  • Expose to hot kitchen elements or cleaning materials
  • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
  • Exposure to cleaning materials
  • Maintain a professional, neat, and well-groomed appearance adhering to Company standards
  • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
  • Ability to maintain high level of confidentiality
  • Ability to handle a fast-paced, busy, and somewhat stressful environment