Sous Chef

1w1 week ago

Westlake Village Inn

Westlake Village, US · Full-time · $75,000 – $85,000

About this role

Mediterraneo is seeking an experienced Sous Chef to join our team and oversee the kitchen operations of our fine dining establishment. You will assist the Head Chef in managing the kitchen, supervising staff, and ensuring all meals meet the highest standards. This role demands hands-on leadership in a high-volume environment.

The Sous Chef is fully responsible for day-to-day operations of the kitchen and back-of-the-house, including culinary responsibilities, budgeting, and staff management. Work closely with culinary staff on daily operations and standardize recipes with the Head Chef. Maintain food quality, presentation, and guest satisfaction at all times.

Manage staff through hiring, training, scheduling, payroll, performance evaluation, and termination. Enforce strict health and hygiene standards while supervising cleaning of pantry, cooking line, prep areas, and storage. Cooperate with front-of-house on service issues and expedite during peak service.

Build apprenticeship and staff development programs to motivate teams and instill company culture. Meet financial targets for food and labor costs without sacrificing quality, identifying issues for the General Manager. Drive ongoing improvements in food production and menu development through new product sourcing.

Requirements

4 years management experience
Experience overseeing fine dining kitchen operations
Proficiency in recipe standardization and menu development
Knowledge of food production improvement and product sourcing
Staff leadership including hiring, training, and performance evaluation
Familiarity with inventory management and budgetary controls
Understanding of health, hygiene, and cleanliness standards

Responsibilities

Oversee day-to-day operations of the kitchen and back-of-the-house including culinary responsibilities, budgeting, and staff management
Operate as right-hand chef to the Head Chef in the culinary leadership team
Work closely with Head Chef to standardize recipes and ensure they are followed
Maintain food quality, presentation standards, and guest satisfaction
Recruit, hire, train, schedule, evaluate performance, and discipline kitchen staff
Manage inventory, purchasing, and receiving of FOH and BOH products
Enforce strict health and hygiene standards and supervise daily cleaning
Expedite during service, resolve kitchen problems, and participate in pre-shift menu meetings