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Sous Chef
Destroyer
3578 Hayden Ave, Culver City, CA 90232
Destroyer hiring Sous Chef in Culver City, CA

Destroyer hiring Sous Chef in Culver City, CA

DestroyerMore Info

Full Time • Salary ($65k - $70k)
Expired: Dec 31, 2023

Sorry, this job expired on Dec 31, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

DESTROYER

destroyer.la

Our goal is to create a dynamic and open creative space, where chefs and guests can engage and interact, to achieve a wholeness between our craft and our community. This is an opportunity for guests to experience a closer look into a chef's workshop, where everyone and everything is on display, and all barriers are removed. As chefs, we will be responsible for the entire operation. There are no servers, no runners, no baristas, no bussers. Our team-oriented, collaborative process will serve to challenge the status quo, and create an environment where each ingredient is respected, each farmer, artist, and artisan is an inspiration, and each decision is thoughtful.

The SOUS CHEF will execute and maintain the menu vision set forth by the Company/Owners/Operators through purchasing, training, and supervision. This position will be responsible for managing food/labor costs, hiring, food quality, safety, cleanliness, and sanitation. Additionally, oversee the performance of the entire kitchen staff and systems to achieve all goals in food quality, guest expectations, budgets and company standards and expectations.

DUTIES & RESPONSIBILITIES:

  • Practices positive personal hygiene and cleanliness habits during all work shifts.
  • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking
  • and serving standards of the company. 
  • Assist in developing and implementing the menus including daily and seasonal specials. 
  • Properly document all recipes and techniques.
  • Expedite service efficiently and effectively, maintaining the proper pace and food quality. 
  • Oversee and/or perform purchasing daily to maintain the highest level of food quality. 
  • Understand and implement all policies, procedures, standards, specifications, guidelines, and training programs. Follow through with training and coaching to ensure that all policies and laws are followed. 
  • Maintain company expectations of food and service through the supervision of the entire kitchen team.
  • Achieve company budget objectives in sales, costs, and profit.
  • Achieve company goals in service, food quality, facility maintenance, sanitation, and cleanliness through training of employees. 
  • Fill in where needed to ensure that the guest experience is never compromised, and their expectation of food and service are met and/or exceeded. 
  • Participate in all scheduled FOH employee meetings to represent the kitchen, as well as to give feedback and suggestions. 
  • Participate in all management meetings to represent the kitchen, as well as to give and receive feedback and suggestions. 
  • Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections.
  • Budgeted Labor Cost is achieved through scheduling and adjusting based on sales trends.
  • 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. 

WORK CONDITIONS & EXPECTATIONS:

  • Work schedule will require weekends, early morning, late evenings, and some holidays.
  • Shifts will range from 9 - 12 hours.
  • Always act in a professional manner that represents the restaurant, owners, partners, and staff.
  • Demonstrate teamwork in all areas of the restaurant.
  • Work with a positive attitude in all types of situations.
  • Strong, positive, and respectful communication skills.
  • Follow safety and sanitation rules and laws at all times.
  • Always act in the best interest of the restaurant, fellow employees, and guests.
  • Create, maintain a positive, safe, and productive working environment.
  • Coaching and mentoring staff to develop a team and encourage promoting within.

QUALIFICATIONS:

  • Minimum of 1-2 years of kitchen management experience.
  • High School diploma or equivalent.
  • Formal culinary training.
  • Food Service Manager Certificate required.
  • Harassment Certification within 30 days after employment.

Compensation Details

Compensation: Salary ($65,000.00 - $70,000.00)

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

View Job Description

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American, Scandinavian

Cafe, Casual Dining, Restaurant Group

Part of Sprout LA

DESTROYER & VESPERTINE, located in the Hayden Tract district of Culver City, are projects from Chef Jordan Kahn (Red Medicine). Our philosophy is to seek to explore the tension between art, science, and the human condition. Our exploration of food and gastronomy is personal, intimate, and boundless. Our inspiration comes from our community, our farmers, foragers, artists, and musicians.

DESTROYER is a response to, and a reflection of the 'conjunctive points', best known for transforming the Hayden Tract community in Culver City. It was created as a collective resolution to bring about social change in the community. By filling a very literal hunger, this project will use the 'neighborhood cafe' as a platform to bring various artists and creatives together. At its simplest, Destroyer is a cafe atelier, serving delicious and beautiful food and beverage, and whose main function is to serve the community on a day-to-day basis. Providing a measure of sensitivity and consideration for what inspires and comforts our neighbors, is at the very core of our philosophy.