This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
The Executive Sous Chef manages the daily operations of our kitchen, its culinary team, food and labor cost, forecasts staffing levels, insures highest levels of product quality, preparation and presentation, menu development and staff training. Must have hands on management style with strong communication and organizational skills and the ability to motivate a diverse staff.
Prerequisites for the position include at least 2 years as a Sous Chef/Chef De Partie in high volume fine dining and casual fine dining restaurant. Impeccable service standards, with great attention to detail and the ability to multi task in high volume work environment.
Must have excellent verbal communication skills and have the ability to work a challenging schedule.
Degree or certificate in Culinary Arts is not essential
Must have a strong knowledge of French, American (Classic and Bistro) and Mediterranean cuisine, with an emphasis on seafood. We provide a collaborative team environment where excellence is expected in all areas of food preparation and presentation. Exceptional culinary creativity, leadership and communication skills are essential.
Must have passion and drive for being a chef. Work directly with Chef on line executing orders. Must show job stability and career progression. Work in accordance with the California Health Department rules and regulations. We are proud to be an equal employment opportunity employer, and we maintain a drug free workplace.
We are a very intimate kitchen that works very hard at making daily steps towards personal and professional progress. Some of our team members have come in with little or no experience and are now amazing line cooks. Other team members are Sous Chefs from other restaurants looking to learn more about making everything in house.
This Sous Chef candidate must prove themselves through cooking on our line for a trial period as a line cook. Execution of house made pastas; butchering meat and seafood; prep, cooking and plating dishes; Mise en Place etc. Once proven capabilities on the line promotion/salary follow immediately.