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Boulettes Larder is seeking a Sous Chef and collaborator with a passion for excellence and a desire to create inspiring and delicious food.

Working alongside Boulettes Larder co-founder/ Executive Chef Amaryll Schwertner, you will have the opportunity to learn from a team devoted to the California growers and suppliers, artisans, and craftspeople who are the wellsprings of our distinctive hospitality offering. 

Our unique open kitchen environment, multi-layered culinary ecosystem, beautiful dining rooms and discerning adventurous guests present a special rare opportunity for the right talent. 

The right talent in the Boulettes Larder culinary universe will possess experience, impeccable technique, speed and efficiency, a heartfelt and unquenchable love of the art of cooking and true hospitality. . .

the right person for our team will be loyal, respectful, and not a source of drama, high tempers, chaos.

This is a full-time opportunity, Tuesday through Saturday.

About You:

• You can work under pressure and respond to conditions that change quickly.
• You pride yourself on your professional appearance and good communication protocols.
• You are an excellent listener, and self-possessed and confident enough to achieve the exacting standards required by Executive Chef Amaryll Schwertner.
• You are curious and inspired to achieve your best by receiving feedback and you embrace the opportunity to learn from others.
• Your previous workmates and friends tell you that your cool temperament and grace under pressure is an inspiration to them.
• You have a sense of humor that others remark upon and appreciate.
• You have experience in menu prep and work service through a la minute cooking and plating and take pride in maintaining a well-organized workspace.

Position Description:

• Producing high quality plates : flavor, aroma, texture, appearance
• Ensuring that the kitchen operates in a timely way that meets our quality standards 
• Filling in for Executive Chef in planning and directing food preparation, as necessary 
• Solving any issues that arise and taking control of any problematic situation 
• Alongside Excecutve Chef, managing, training, evaluating kitchen staff
• Complying with and enforcing sanitation regulations and safety standards 
• Maintaining a positive and professional approach with all employees and guests
• Performing other duties as directed 

Required experience:

• 5+ years professional experience
• Deep understanding of culinary techniques, various cooking methods, and cuisines
• High-quality standards and clean work habits with a great attention to detail 
• Excellent verbal and written communication skills 
• Fluency in the industry’s best practices, equipment, and procedures 
• Available to work nights, weekends, and holidays 
• Must meet physical requirements of the job (see below)

Special consideration given to candidates with some pastry technique and a desire to learn and grow these skills

Special consideration given to candidates with experience/knowledge in wood-fired oven cooking, with  fluency in the relevant safety procedures

 
Qualifications Standards:

• Ability to complete all job-specific training.
• Ability to adhere to all policies and procedures.
• Reading, writing, basic arithmetic, and verbal communication skills required. 
• Mobility required during the entire shift.
• Ability to execute all mechanical tasks involved with maintaining a clean, neat, and organized working environment
• Full-time opportunity:  Tuesday through Saturday.

 
Physical Requirements:

• Must be able to stand and exert fast-paced mobility for up to (6) hours at a time.
• Must have good sense of balance, be able to bend and kneel and have the ability to lift up to 50 pounds.

Pay Rate:

            $85-100K. Pay rate is competitive and commensurate with the candidate’s qualification and ability to perform in a professional environment with high standards.