Sous Chef San Vicente Bungalows West Hollywood, CA Job Details Full-time $80,000

• $85,000 a year 2 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Computer operation Teamwork Confidential information handling Food service health code compliance Team supervision ServSafe Fine dining experience Basic math Shift management High school diploma or GED Team development Attention to detail Data entry Microsoft Teams Productivity software Task assignment Team motivation (leadership skill) Food Handler Certification Communication with kitchen staff

Full Job Description San Vicente Bungalows Overview:

San Vicente Bungalows ("SVB") is a prestigious private members-only club located in West Hollywood, California. Since its 2018 opening, SVB has established itself as a premier destination for individuals seeking a refined and intimate social experience. Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members. Building on the success of the original West Hollywood location, SVB is expanding into Santa Monica (SVB SM) and New York City (SVB NYC) in 2024. Our eclectic members

• both loyal and new to come
• are set to enjoy even more benefits and legendary experiences.

Job Summary:

The Sous Chef at San Vicente Bungalows exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Areas of responsibility comprise overseeing all food preparation areas (banquets, in-room dining, restaurants, and bar/lounge) and all support areas (dish room and purchasing) as applicable.

Duties and Responsibilities:

• Assist the Executive Chef to provide direction for all day-to-day operations, including banquet functions and execution of timely food production for all catering/banquet functions
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Manage line cooks
• Ensure methods and standards of food production is maintained and consistent
• Ensure that cooks are preparing proper amounts of all items needed by setting written par levels for all areas
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Demonstrate new cooking techniques and equipment to staff
• Mentoring of staff
• Develop and implement guidelines and control procedures for purchasing and receiving areas
• Manage department controllable expenses including food costs, supplies, uniforms and equipment
• Participate in the budgeting process for areas of responsibility
• Provide direction for menu development
• Assist in how food should be presented, and create decorative food displays
• Recognize superior quality products, presentations and flavor
• Inspect all freezers and refrigerators for cleanliness, organization, and correct temperatures
• Inspect all food products for proper rotation and usage of food
• Responsible for production and presentation of all restaurant and in-room dining menus
• Possess extensive knowledge of food quality
• Responsible for the supervision of all employees in the kitchen
• Ensure all kitchen employees abide by Company policies and standards
• Ensure all employees practice proper hygiene
• Ensure employees take their meal and rest period breaks as scheduled
• Supervise and train line cooks; taking appropriate corrective actions when required
• Responsible for conducting daily pre-shift briefing and/or training
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
• Foster teamwork and possess effective working knowledge of conflict resolution
• Set and example to ensure compliance with food handling and sanitation guidelines

Knowledge, Skills and Attributes:

• Must consistently display a professional and sophisticated presence
• Must be able to prioritize and delegate work with effective and consistent follow-through
• Must be highly organized with attention to detail, speed, and accuracy
• Must be self-motivated with high energy level
• Must be a team player working with all levels of management and staff, and possess the ability to lead and motivate staff
• Must be able and willing to work 10-12 hours and flexible schedules, including evenings, weekends, and holidays
• Must be able to multi-task in a fast-paced work environment
• Must possess excellent interpersonal skills
• Must have basic knowledge of arithmetic
• Must have the ability to input data and access information on the computer
• Must have working knowledge of Microsoft Office
• Must possess clear thinking ability and sound judgement
• Must possess ability to remain calm and resolve problems under pressure
• Must be able to read, write, and understand the English language; bilingual Spanish preferred
• Must practice excellent personal hygiene and consistently display a professional presence
• Must be able to exercise confidentiality and discretion
• Must have working knowledge of

Microsoft Office & TEAMS Qualifications:

Education:

High school diploma or GED required; college degree in culinary arts or food & beverage preferred.

Experience:

Minimum of 2 years' as Sous Chef in a fine dining environment. Experience in a quality food production, multi-outlet, high volume kitchen. Experience with menu development preferred.

Certification:

Must possess current Serve Safe handler certificate.

Job Type:

Full-time Pay:

$80,000.00

• $85,000.

00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Shift:

Day shift Evening shift Morning shift

Experience:

Fine dining: 2 years (Required) Ability to

Relocate:

West Hollywood, CA 90069: Relocate before starting work (Required)

Work Location:

In person