Sous Chef

Description

Alba Los Angeles is seeking experienced Sous Chefs to join our team! Located in West Hollywood, Alba LA aspires to be one of the city’s best Italian restaurants. Salary is based on prior experience, aspirations and work-load.

If you are passionate about working with exceptional ingredients, love Italian cuisine and are a team player who enjoys performing at a high-level, we want to meet you!

Reach out directly to [email protected] for more details and to set up an interview.

Key Responsibilities:

Culinary Leadership

• Culinary Standard: Ensure every dish reflects the highest levels of quality and consistency..
• Kitchen Systems: Ensure kitchen operations are focused and well executed. Must seek out administrative excellence.
• Recipe and Menu Execution: Execute and enforce established recipes, portion control, and presentation standards. Ensure the consistent delivery of our menu across all spaces.

Team Management and Development

• Delegate and Supervise: Ensure back of house teammates are working diligently, safely and intentionally. 
• Leadership and Training: Train and coach teammates on all aspects of daily operation. Must employ clear, respectful and direct communication.
• Feedback and Expectations: Track staff performance, provide feedback, and address concerns through coaching and performance evaluations. Must understand the importance of receiving and giving constructive criticism. 
• Accountability and Integrity: Mandatory participation in all meetings and check-ins about business health. Must strive to do the right thing, even when no one is watching. 
• Fostering Positive Culture: Help create a high-energy, collaborative environment where team members feel inspired and empowered.

Operational Excellence

• Staffing and Scheduling: Work closely with the Chef de Cuisine to manage kitchen staffing levels, ensuring efficient service while keeping labor costs in line with restaurant budgets.
• Inventory and Purchasing: Oversee the ordering of ingredients, maintaining inventory control, and ensuring that all products are fresh, properly stored, and rotated following FIFO protocols.
• Expediting and Service Flow: Manage the pace of service during busy shifts, ensuring that all dishes are prepared and presented with precision, and coordinate with the front-of-house team.

Health, Safety, and Cleanliness

• Compliance with Regulations: Ensure strict adherence to all health and safety guidelines, including maintaining an “A” rating from the Health Department. Must be ServSafe certified. 
• Kitchen Cleanliness: Maintain an organized and spotless kitchen, ensure all equipment is in good working order, and follow proper maintenance procedures for a safe work environment.

To unsubscribe from this group and stop receiving emails from it, send an email to [email protected].