Sous Chef at Catchsteak Los Angeles 

Responsible for hands-on technical culinary management of main kitchen on designated shift alongside the culinary leadership team. 

ESENTIAL DUTIES AND RESPONSIBILITIES include the following. Abide by the principles, goals and policies of Catch Steak Los Angeles. A member of Catch Hospitality Group. Other duties may be assigned.

Line Supervision and hands on competency in banquet/ restaurant food production. Responsible for bringing necessary small equipment to work including a paring knife, peeler, chef’s knife, pocket sized note pad or mole skin note book, sharpie or marker and pen to take notes.

QUALITY CONTROL:

•     Maintain sanitary food storage and handling procedures according to Los Angeles County. Servsafe Certification Required. 

•     Maintain food quality, and nutritional standards.

•     Manage food product utilization.

•     Supervise technical culinary food production, portion control and service standards for both main kitchen and all banquet events in house and offsite.

OPERATIONS:

•    Be present. You are a leader and should be aware of that at all times. You are required to follow company protocoal and "lead by example" 

•     Responsible for food product and portion control in following food production areas

•     Main Kitchen (1st Floor) 

•     Prep/ Pastry (2nd Floor)

•     Organize Daily Production Schedules if and when assigned a certain department

•     Monitor shift progress / staff productivity utilizing Company Programs

•     Conduct Line Checks Daily and expedite production.

•     Participate in inventory.

•     Attend in house meetings on time 

PERSONNEL

•     Participate in all management activities required by leadership 

•     Participate in on-going technical, emergency and work safety employee training according to Hotel Procedure Manuals.

•     Listen. It takes 10 diffrent way to talk to 10 different people

•     Manage staff on-line morale.

•     Tell Line staff how to properly prepare menu items before having them make the product.

•     Show Line staff how to properly prepare menu items.

ADMINISTRATION

•     Complete Daily Food Inventory Reports and Food Requisitions.

•     Complete shift operational reports and maintenance requests.

•     Complete daily kitchen cleanliness safety checklists.

•     Complete shift staffing functions: timely attendance, documented line performance reviews.

•     Cost control for operational functions.

SUPERVISORY RESPONSIBILITIES:

Share general reporting responsibilities to Executive Chef And Chef De Cuisine, Executive Sous chef with:  Butcher, Chef Garde Manger and Shift Sous Chef.  Manages all subordinate positions in main kitchen at Catchsteak. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include:  Tasting of foods being produced in our kitchen, Interviewing when requried,  hiring and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.

Communicate any assistance needed during busy periods to the Executive Chef & Chef De Cuisine, Executive Sous Chef to ensure optimum services. Notify manager if a product does not meet specifications. Check and ensure the correctness of the temperature of appliances and food. Monitor the quantity of food that is prepared and the portions that are served and supervise others to do the same. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Set-up, clean and break down work station if need be. Wash and disinfect kitchen area including tables, tools, knives, and equipment and give proper direction to do so if need be. Prepare ingredients for cooking, including portioning, chopping, and storing. Wash and peel fresh fruits and vegetables. Prepare and cook food at a high volume, high level for a premiere restaurant in one of the biggest market in the country. 

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

QUALIFICATIONS/EXPERIENCE REQUIRED:

QUALIFICATIONS REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATIONAL AND REQUIRED SKILLS:

1. Clear fluent conversational English. Fluent bilingual technical conversation vocabulary (English/Spanish) would be an asset.
2. Ability to provide legible and verbal communication.
3. Ability to be analytical, asses and decide as a leader in the kitchen. 
4. Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and requisitions.  Ability to speak effectively before groups of customers or employees of organization. Ability to respond to and creatively resolve guest inquiries or complaints.
5. Give proper direction to hourly employees working under you in all facets of kitchen duties not limited to but including: cleaning, prepping, recipe testing, execution during a high paced service.

Desirable Skills:

1.        Experience in a high volume, fine dining restaurant

2.        Passion and respect for food and service.

3.        Sense of urgency is required. Sense of urgency is required. 

4.        Desire for more knowledge pertaining to the culinary field and overall passion for growth within our brand.

5.        Effective/ Efficient Managing of employees working under your direct supervision

OTHER

Due to nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel

Ability to cross train in various departments for overall understanding of the operations and provide ultimate guest experience.