The Strand House, Manhattan Beach’s premier fine dining restaurant, is hiring a Sous Chef!

The Strand House is a sophisticated yet comfortable family-owned restaurant conceived by a small group of South Bay families out of their love for great food, wine and friends. In 2011, The Strand House opened its doors, leading the culinary revolution of Manhattan Beach. With 180° sweeping views of the Pacific Ocean, world travelers and locals alike may come for the view, but stay for Chef Craig Hopson’s Coastal California Cuisine.

Our menu highlights the bounty of produce available year round in Southern California. Each week, our chefs roam the farmers market sourcing directly from the best farmers and purveyors around. The Strand House is also home to a thoughtful and carefully crafted cocktail and wine program that is sure to please each of our guests.

We believe that impeccable service does not have to be stuffy. The Strand House offers a five-star experience with the warmth and hospitality you would expect from a beach town, where each guest is treated like family.

Compensation: competitive salary d.o.e| opportunities for overtime | generous incentive program | fully paid medical and dental benefits | free parking | 2 weeks vacation starting in the first year | 6 days sick pay | opportunities for advancement | monthly phone allowance | employee assistance program | life insurance | meals | industry perks | positive culture | management training program | discounted meal and room rates at all Zislis Group-serviced properties | panoramic ocean views

Our ideal candidate has a strong understanding of seasonality and crafting food with ingredients at their peak. He or she will be actively involved in the creative process, working directly with Executive Chef Craig Hopson (see bio below) to create new menu items. He or she possesses immense discipline, integrity, and is driven to constantly improve. Our Sous Chef is confident enough to make decisions in the absence of the Chef and is comfortable working under pressure, in tight spaces, and within short timelines.

What you will do…

The Sous Chef will be responsible for leading the kitchen team including preparing accurate schedules, keeping the line set up and ready for success, praising, coaching and motivating the kitchen team, educating servers, and filling in any gaps when necessary (line cooking, expo, etc). In addition, he or she will participate heavily in the creative process and help continue to evolve the menu. Finally, and most importantly, they will work in conjunction with not only the kitchen but the Front of House to craft the perfect experience for our guests.

This position is for you if you have…

• Minimum 3-5 years of kitchen supervisory experience

• Minimum 3-5 years experience at a fine dining or upscale restaurant

• A food-driven background and the ability to create thoughtful, refined & composed dishes

• Long tenure with previous employers (minimum 2 years at each job)

• Excellent communication and organization skills

• An inspiring leadership style that promotes trust and teamwork

• A flexible schedule

• The ability to perform under pressure

ABOUT EXECUTIVE CHEF CRAIG HOPSON: A true Aussie with a cool, laid-back style and salt-air tousled hair, Chef Craig Hopson hails from a small town outside of Perth called Geraldton. As a teenager, dreaming of becoming a professional surfer, he stumbled upon a restaurant job that allowed him to surf during the day and work at night. Awakening a natural talent in the kitchen, that job turned into a career and a lifelong passion for cooking. He soon traded in his surfboard for four years of culinary education and apprenticeships around the country. Passionate to learn more, he then moved to Europe to train at some of Europe’s best restaurants, including several with Three Michelin Stars. Continuing his culinary journey, he subsequently moved to the United States, where he was immediately recognized as a rising star and was sought after to lead several notable kitchens in New York. Most notably, Chef Hopson was the Executive Chef at Le Cirque for 5 years. Ultimately, his desire to again find sun and surf again brought him to Los Angeles where he was able to combine his classical French training with his love for the relaxed beach life. Prior to The Strand House, Chef Hopson created unforgettable dining experiences as Executive Chef of Sea Level Restaurant at Shade Hotel Redondo Beach.

Please follow us on Instagram @strandhousemb or go to www.thestrandhousemb.com to see our menu, bios and photo gallery.