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Sous Chef
The Rose Venice
220 Rose Ave, Venice, CA 90291
The Rose Venice hiring Sous Chef in Los Angeles, CA

The Rose Venice hiring Sous Chef in Los Angeles, CA

The Rose VeniceMore Info

Full Time • Salary ($70k - $75k)
Expired: Jun 8, 2024

Sorry, this job expired on Jun 8, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details

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

Compensation Details

Compensation: Salary ($70,000.00 - $75,000.00)

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


Required Skills

Kitchen Supervision

Menu Development

Training and Mentoring

Food Preparation

Food and Labor Cost Management

Guest Services

Food Quality Standards

Sanitation and cleanliness

Leadership

Communication

Teamwork

Problem Solving

Time Management

Regulatory Compliance

Read more

View Job Description

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Part of Sprout LA

Rose Cafe is an iconic restaurant in the heart of Venice, serving locals and travelers alike since 1979.

The sizable space, designed by local company, Studio UNLTD, includes indoor and outdoor dining with a beer garden, a full market and bakery, Verve Coffee bar, 40-foot bar with seasonal cocktails. The aesthetic took nods from the evolution of the Venice community over the past 30 years, which has transitioned from a rough, urban bohemia to the more posh bohemia it is today. Art is also a very important aspect, as the Rose commissioned Craig Stecyk to cover one of its walls with a combination of bright 14-by-22-inch posters and imagery from the neighborhood.

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