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Sous Chef
Hippo
5916 North Figueroa Street, Los Angeles, CA
Hippo hiring Sous Chef in Los Angeles, CA

Hippo hiring Sous Chef in Los Angeles, CA

HippoMore Info

Full Time • Salary (Based on Experience)
Expired: Feb 9, 2020

Sorry, this job expired on Feb 9, 2020. Below are other jobs that may be of interest to you.

Requirements

5 years


Job Details
Hippo, a ten month old restaurant in Highland Park, is looking to expand! Hippo is the brainchild of Randy Clement (Silver Lake Wine), Matt Molina, and David Rosoff (Osteria Mozza), and we have been happily serving the people of Highland Park and beyond with Italian inspired, farmer's market driven cuisine. We are currently looking for an experienced Sous Chef to join our team.

An ideal candidate has 5+ years experience in Chef Driven restaurant, and 2+ years of management experience in a restaurant of equal caliber. This candidate also has experience with ordering, receiving, cost control, labor management, expediting, and system development. This is not to kind of position where one can sit back on their laurels and coach cooks during service. All Chefs are expected to fulfill their management responsibilities, as well and manning a station during service. The primary job of this candidate with be managing restaurant standards, Chef Matt's vision, cultivating talent and training cooks, ordering, recieving, invoicing, and maintaining a constant culture of excellence.

It is a requirement of managers in this restaurant to embody discipline, respect, humility, and integrity. This candidate also shows a high level of emotional maturity and patience as well as leadership skills. We are in the business of growing and developing our staff, while also responsibly managing the restaurants health.

Applicants without a cover letter will not be considered for this position.
 

Compensation details

95% Health Insurance


Required Skills

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Fish Cookery

Food Budgeting

Food Cost Optimization

Food Safety Knowledge

Inventory

Kitchen management

Meat Butchery

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Pasta Cooking

Pasta making

Purveyor/Local Farmer Relationships

Receiving/Organizing

Scheduling

Servesafe Certified

Staff education / motivation

Read more


View Job Description

Mediterranean, Farm To Table

Upscale Casual

Hippo restaurant is the culmination of a twenty year relationship between Randy Clement and James Beard award winning chef Matt Molina. After meeting at Campanile twenty years ago, Randy and Matt took separate paths. After ascending the ranks at Nancy Silverton's depute restaurant, Matt was given the opportunity to head a new (at the time) restaurant: Mozza. During Matt's seven year tenure at Mozza, Randy had taken up a separate project: Silver Lake Wine. Silver Lake Wine eventually grew to several locations and Randy and Matt's path's crossed again four years ago. The team came together to open up Everson Royce Bar in the art's district with the goal of opening up Hippo in Highland Park in the near future. While construction continued on the restaurant, the team opened up the adjacent Triple Beam Pizza.

Hippo represents a culmination of Matt's career; Mediterranean inspired and farmer's market driven. The vastly open kitchen is centered around a hot line dedicated solely to the art of pasta, and flanked on one side by an almond wood fired grill, and on the other by an expansive crudo and vegetable station. The food is constantly evolving and changing with the mind of chef Matt.