Boka Restaurant Group is seeking Sous Chefs!
Boka Restaurant Group was founded by Rob Katz and Kevin Boehm in 2003 and has become one of the premier chef-driven restaurant groups in the country. Anchored by partnerships with some of America's greatest chefs--Stephanie Izard, Giuseppe Tentori, Chris Pandel, Lee Wolen, and Gene Kato -- BRG has over 16 entities (and more forthcoming!) each of them crafted individually and conceptually unique.
We are currently seeking Sous Chefs for several new restaurant concepts at The Hoxton, Downtown LA.
This is an ideal position for someone who is dedicated to the art of hospitality and is seeking to become a member of a hard-working team!
As a Sous Chef, you will be responsible for ordering product and monitoring inventory, managing and mentoring employees, reporting to other management, overseeing quality control of food production, and adhering to all health department regulations. You are responsible for the day-to-day operations of the BOH. You must maintain responsible financial standards and professionalism in the restaurant at all times.
Schedule: Five days a week; the schedule will vary.
Specific Tasks:
- Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low Food Costs.
- Assisting in the management of the property, including recruiting, hiring, scheduling, and reviewing. Managing staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize Labor Costs.
- Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager Meetings to address these issues.
- Overseeing quality control of all food production and execution.
- Ordering food for all catering events, while working within the food budget for each event.
- Overseeing all catering events, including ordering, preparing, and executing the menu on site.
- Developing unique and visually appealing plating designs for new dishes.
- Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication.
- Ensuring all health and safety standards are upheld by enforcing high sanitation standards.
- Addressing all kitchen-related problems and incidences in a timely and effective manner.
- Daily maintenance of BOH Systems - Continually follow and tweak all BOH systems from AM Walkthrough, Temp Logs, Line Checks, Prep Lists, Order Guides, etc.
- Daily follow-through of BOH Systems-It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef.
- Completing and Maintaining Inventories-With Purchaser.
- Attending all mandatory meetings.
- Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
- Continually working through R&D process with Executive Chef to further dishes on the menu.
- Reporting directly to the Executive Chef.
In this position, a great attitude, problem-solving skills, strong communication abilities, flexibility, and a hard work ethic go a long way!
Boka Restaurant Group offers competitive compensation, 401(k) program, Health, Dental & Voluntary benefits package, and immense growth potential!
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!
