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 any shift and weekends. Shifts vary from 5am to 12am, typical shift may be 5 am to 2:30 pm

Summary

The Production Kitchen Sous Chef reports directly to the BOH Kitchen Manager of Production Operations. They are responsible for supporting the culinary team by providing Team Members with the knowledge and skills to create consistent high-volume recipes. The Sous Chef's leadership, supervision, and direction on shift operations are key in consistently meeting or exceeding the Guest experience in relation to food safety and food quality.

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 ticket 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.

Qualifications

• Minimum of 5 years of experience in culinary services
• A Culinary Arts degree is preferred.
• A food manager certificate is required.
• Intermediate to advanced understanding of the culinary 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.