The Rose in an iconic restaurant in Venice that is entering a new era under the culinary direction of Chef Ray Garcia.  We are looking for a talented and driven Sous Chef to join our team.  This position will work with the chef team to help oversee all aspects of food sales, food and labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness and sanitation. 

DUTIES, RESPONSIBILITIES, EXPECTED BEHAVIORS:

• Model the values of the company while continually striving to infuse their meaning, relevance, and impact into all aspects of your role.
• Represent The Rose professionally through your personal appearance, communication, and respect for others.
• Demonstrate ownership of responsibilities with focus, determination, and attention to detail. 
• Act with integrity.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. 
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety. 
• Welcome suggestions and new ideas as an opportunity to learn and grow.
• 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.
• Supervise and train the staff on recipes and methods of cooking.
• Expedite service efficiently and effectively, maintaining the proper pace and food quality.
• Understand and maintain 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 coaching 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 employee and management meetings to represent the kitchen, as well as to give 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.
• Follow scheduling and adjust as necessary to achieve labor budget goals.
• 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.

WORKING CONDITIONS AND EXPECTATIONS:

• Work schedule may require weekends and holidays, early mornings, and late evenings.
• Shifts will range from 10 - 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:

• Communicate and understand the predominant language(s) of our guests.
• Minimum of 4 years of kitchen supervision experience
• High School diploma or equivalent
• Formal culinary training
• Food Service Manager Certificate required
• Harassment Certification within 30 days after employment.
• CA Food Handler Card, preferably Manager Food Handler Card