The Sous Chef role at the Chateau Marmont expects that you work closely with upper kitchen management to maintain all kitchen standards, this includes holding all cooks accountable for their stations and producing high quality, consistent food. Assume the leadership duties of the Executive Chef in their absence and share the responsibilities of supervision, delegation and discipline for the kitchen staff.

General:

Consistently maintain a high level of cleanliness throughout the kitchen that aligns with the expectations of the Health Department
Assist in administrative duties for the back of house
Reporting any repetitive food issues to the Chef
Take ownership of all proper receiving processes; all product should be up to the standards of the restaurant
Assist in all BOH ordering
Help to ensure that there is never excessive overtime unless otherwise approved by upper management
Assist with all necessary disciplinary conversations and actions in the kitchen
Help to write effective and fair schedules
Identify and address any maintenance issues as soon as they arise and properly communicate those issues.
Help to oversee staffing and if necessary work any buyouts or private events
Act as the person in charge when the Executive Chef and Executive Sous Chef is not onsite
Be on time
Always look presentable and ensure the rest of line staff is in proper uniform
Maintain positive attitude in the workplace
3+ years training as lead line cook or equivalent experience
Global knowledge of all aspects of food service
Ability to multitask and to prioritize in a fast paced environment
Must have strong communication and customer service skills
Working knowledge of common computer programs (Word, Excel)
Other duties as assigned
Maintain a healthy and safe environment to work in