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Sous Chef
Park Hospitality
1538 Sunset Blvd, Los Angeles, CA
Park Hospitality hiring Sous Chef in Los Angeles, CA

Park Hospitality hiring Sous Chef in Los Angeles, CA

Park HospitalityMore Info

Full Time • Salary ($70k)
Expires: Jul 16, 2024

255 people viewed

Required Years of Experience

2 years


Job Details

Park Hospitality (Lowboy, Bar Flores, Donna’s, Wolf & Crane) seeks an experienced Sous Chef to join our growing team. Ideal candidates must possess at least 2 years experience as Sous Chef or AKM in a high-volume, Chef-driven kitchen and must be able to demonstrate a positive, team-oriented attitude and proficiency at running all line stations and managing staff members. This is a multi-unit operation with multiple menu concepts and kitchen areas; experience with managing multiple revenue centers is a plus, but not required. 


Responsibilities include, but are not limited to:

  • Assist Executive Chef and Chef de Cuisine in hiring, training, supervising, scheduling and participating in all activities of cooks and other personnel involved in preparing, cooking and presenting food in accordance with established recipes and standards, cost controls, and forecast needs
  • Collaborate with Executive Chef and Chef de Cuisine in menu development, testing, ideation, and dish creation
  • Work all stations of the restaurant on a consistent basis
  • Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements
  • Assist in taking daily inventory of product to create orders for all vendors, as necessary
  • Assist in taking monthly inventory to produce data needed for end of period COGS and P&L analysis
  • Help oversee day-to-day food preparation and line execution for the restaurants in accordance with established systems and procedures
  • Oversee daily reception of product from vendors, inspect quality, safety, accurate pricing, and consistency of all items, and oversee storage and inventory of product
  • Ensure that all safety and security policies and procedures are followed and immediately corrected, and report unsafe behavior and conditions
  • Evaluate team performance and take appropriate corrective action as needed to hold team members accountable
  • Create a positive environment in which all employees have the ability to maximize their potential
  • Be a part of an inspirational leadership team and developer of talent

Compensation is based on experience, is competitive, and includes health benefits. Please provide a resume, references, and a cover letter expressing why you would make a good fit for our team and what makes you qualified for consideration. Final candidates will be asked to execute a small tasting for Chefs and company Directors.

We are an equal opportunity employer. Applicants must be able to endure working long hours in a kitchen environment and lifting objects up to 50 lbs in weight, and must be able and willing to work mornings, evenings, weekends, and/or holidays based on the needs of the business. Attitude, respect, and initiative are more valuable than specific experience, as we are determined to welcome only those candidates who enjoy taking part in a well-run operation with a team that takes pride in the work they do.


Compensation Details

Compensation: Salary ($70,000.00)

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


Required Skills

At Least 2 Years Experience as Sous Chef or Akm in a High Volume, Chef Driven Kitchen

Positive, Team Oriented Attitude

Proficiency at Running All Line Stations

Managing Staff Members

Experience With Managing Multiple Revenue Centers (a Plus)

Hiring, Training, Supervising, Scheduling of Kitchen Staff

Menu Development, Testing, Ideation, and Dish Creation

Inventory Management and Ordering

Knowledge of Health Code Requirements

Overseeing Food Preparation and Line Execution

Receiving and Inspecting Product From Vendors

Safety and Security Policy Enforcement

Team Performance Evaluation and Corrective Action

Ability to Work Long Hours in a Kitchen Environment

Ability to Lift Objects Up to 50 Lbs

Willingness to Work Mornings, Evenings, Weekends, and/or Holidays

Initiative and Respect Towards Work and Team Members

Read more


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Part of Park Hospitality

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