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CDC
Somni Restaurant
9045 Nemo Street, West Hollywood, CA 90069
Somni Restaurant hiring CDC in West Hollywood, CA

Somni Restaurant hiring CDC in West Hollywood, CA

Somni RestaurantMore Info

Full Time • Salary ($80k - $100k)
Expired: May 8, 2024

Sorry, this job expired on May 8, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details

Job Summary:

As a member of the Culinary Team, they work with Madison Nemo LP  team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes and training, development, and management of their subordinates.

 ESSENTIAL JOB FUNCTIONS

Development, Preparation, and Execution of Dishes

  • Assist Chef Aitor Zabala developing his vison and implementing the menus for the restaurant
  • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
  • Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the  service team to ensure the integrity of the guest’s experience.

 

 

 

 

 


Training, Development, and Employee management

  • Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
  • Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved.
  • Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and any another thing involved in the experience or the restaurant.
  • Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.
  • Provide extensive training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations.
  • Interviewing and making hiring/firing decisions for culinary team
  • Responsible for payroll management of all culinary team
  • Assist in creating a culture encourages our staff to grow
  • Support reservation and guest services teams
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that all labor cost objectives are met
  • Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner
  • Work with General Manager to develop and maintain training manuals
  • Work with General Manager to schedule and conduct periodic employee evaluations

 

 

Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position

 

 

 

 


REQUIREMENTS AND KEY COMPETENCIES

  • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both members and team members
  • To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans (while ensuring you have the support to complete the job)
  • To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
  • To be flexible, responding quickly and positively to changing environments
  • To maintain high team focus via cooperation and support to other team members in the pursuit of department goals

 

REQUIRED KNOWLEDGE, SKILLS, AND RESPONSIBILITIES

 

  • Perform purchasing responsibilities with outside. Supervise the person responsible receive  all deliveries for proper quantities, quality and condition.  Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies.  Conduct accurate accounting for invoices.
  • Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.
  • Assist in achieving company objectives in quality, appearance of facilities, sanitation and cleanliness through effective training of employees and establishing a positive, productive working environment.
  • Fill in where needed to ensure guest experience is never compromised as a result of operational or unforeseen challenges.
  • Ensure that all equipment and the overall environment is kept clean and in excellent working condition through personal inspection and preventative maintenance.
  • Ensure all areas of the restaurant, inn, dining room and company’s property are maintained in cleanliness, sanitation, organization and appearance according to standards of The Management Team.
  • Prepare all required paperwork requested of you by your supervisor in an organized and timely manner.
  • Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency. Modify staffing as needed based on volume and demand.
  • Know, follow and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Understand the quality requirements and expectations of the restaurant.
  • Prioritize daily work schedules with Chef de Partie, Commis and Externs/Stages.
  • Communicate effectively with all team members to assure standards are achieved.
  • Represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner.
  • Take appropriate action to rectify any issues that may arise.
  • All other duties as assigned.

 

PERSONAL ATTRIBUTES

  • Excellent interpersonal skills: friendly, personable, approachable, respectful
  • Neat and well-groomed appearance
  • Ability to take ownership of problems or situations
  • Tactful, courteous, able to motivate and coach others
  • Fair and consistent
  • Team player who is punctual, reliable, organized, and self-motivated
  • Ability to be flexible, multitask, and communicate effectively

 

EDUCATION/EXPERIENCE

  • 2+ years of culinary management experience
  • Basic math and computer skills.
  • Read, write, speak English fluently.
  • Good guest interaction skills.
  • Good listening skills.
  • Sound decision making.
  • Strong problem solving skills.
  • Passion for customer service.
  • Good interpersonal and communication skills.
  • Responsible and accountable for actions and understanding of impact on guest’s experience.

 


Physical Requirements

  • Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  • Ability to physically handle knives and other sharp, heavy or potentially dangerous items.
  • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
  • Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment.
  • This position will spend 100% of the time standing.
  • Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
  • Regular exposure to conditions that could lead to minor injuries such as cuts and burns.
  • Must be able to exert well-paced ability in limited space.
  • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
  • Must be able to occasionally push and pull carts and equipment weighing up to 250 lbs.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Must be able speak and understand basic cooking directions
  • Varying schedule to include evenings, holidays and extended hours as business dictates.

Compensation Details

Compensation: Salary ($80,000.00 - $100,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off


Required Skills

Leadership

View Job Description

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