Sous Chef - Santa Monica, United States - Wish You Were Here

Description

Élephante is a chic rooftop bar and restaurant that channels the spirit and cuisine of coastal southern Italy. Celebrated for its hand-crafted cocktails infused with the flavors of Italy, an extensive wine selection, and decor from Northern Africa and Southern Italy, Élephante offers an escape to an idyllic summer vacation backdrop. Guests are transported from Los Angeles to the Southern Mediterranean, with stunning ocean views and dramatic sunsets.

Position Summary:
The Sous Chef plays a crucial role in supporting the culinary team's efforts to deliver exceptional dishes that reflect the coastal southern Italian cuisine. Working closely under the Executive Chef, the Sous Chef is responsible for assisting in the management of kitchen operations, ensuring the quality and consistency of food production, and fostering a collaborative and efficient kitchen environment. Duties & Responsibilities:

Assists the Executive Chef in menu development and execution, ensuring dishes meet the high standards of Élephante.

Maintains a comprehensive knowledge of the menu, including all seasonal and specialty items, to effectively support the kitchen team and provide guidance as needed.

Oversees and coordinates the daily kitchen activities, including preparation, cooking, and presentation of food.

Helps to manage kitchen staff, assigning tasks and monitoring performance to ensure compliance with Élephante's standards.

Ensures kitchen operations adhere to health and safety standards, maintaining cleanliness and organization.

Participates in the selection and training of kitchen staff, fostering a culture of excellence and continuous improvement.

Manages inventory and procurement of ingredients, working with suppliers to ensure quality and cost-effectiveness.

Collaborates with front-of-house staff to ensure a seamless dining experience, addressing and resolving any issues related to food quality or presentation.

Engages in cost control measures, including waste reduction, and labor management to maintain budgetary goals.

Supports the Executive Chef in administrative tasks, such as scheduling, budgeting, and compliance with restaurant policies.

Our Ideal Candidate:

3+ years of experience in a high-volume upscale restaurant/high-end hospitality, with a strong foundation in kitchen operations and culinary skills.

Culinary degree or equivalent professional training preferred.

Demonstrated ability to lead and inspire a team, with effective communication and organizational skills.

Deep understanding of food safety, sanitation, and health regulations.

Must be able to bend and lift up to 50 lbs.

Ability to work and remain focused in a fast-paced and ever-changing environment.

Flexibility to work a varied schedule, including days, evenings, weekends, and holidays.