Location: Universal City, CA

Type: 1 year contract on W2

Job Title: Sous Chef – Production Kitchen

Comments/Special Instructions: This role is Variable Schedule- Candidates must be open to working Weekends and Shifts ranging from 5am - 12am depending on need.

Qualifications:

• Minimum of 5 years of experience in pastry and baking production
• A Culinary Arts degree is preferred.
• A food manager certificate is required.
• Intermediate to advanced understanding of the pastry and baking arts.
• Advanced time management and organization
• In-depth knowledge of federal, state, and local food handling regulations
• Comfortable training, directing, and supervising.
• Excellent verbal and written communication skills.
• Proficient in Microsoft Outlook, Word, Excel, and PowerPoint
• Ability to work during holidays, days, nights, and weekends

Responsibilities:

• Provide direction, coaching, and leadership for all BOH Team Members.
• Hires, coaches, and trains the kitchen Team Members to perform various tasks and handle equipment.
• Responsible for weekly scheduling of kitchen Team Members.
• Responsible for training kitchen Team Members on cleanliness and sanitation practices.
• Ensures Team Members adhere to company policies and procedures.
• Utilizes all tools to ensure quality food is prepared to recipe specification within approved production times.
• Ensures the freshness of the product through proper ordering and product rotation.
• Checks and maintains proper food handling.
• Responsible for attending all new menu training and owning the training of all kitchen Team Members on the proper preparation of new menu items.
• Responsible for rollouts of all company initiatives and new menu implementation.
• Communicates and implements any changes to food products, updated processes, or new equipment.
• Maintain all kitchen equipment by following manufacturer operating instructions, educating Team Members on proper use, maintaining equipment supplies, and contacting the appropriate department for repairs.
• Ensures daily opening, mid, and closing duties are completed daily.
• Controls food cost and usage by following proper product storage procedures, standard recipe control, and waste control procedures.