COMPANY OVERVIEW Love.Life (L.L) is an integrated health and wellness experience that makes lasting health and vitality attainable. The company unites the power of holistic medical care, nourishing food, cutting-edge fitness, and precision wellness therapies under one roof to promote healing, optimization, vitality, and community. L.L’s evidenced-based care model blends primary care, functional, integrative and lifestyle medicine for a holistic health experience that is highly personalized and evaluates all dimensions of your well-being: the mind, body, and spirit.

Our multidisciplinary care team and board-certified clinicians focus on preventing and reversing disease progression and proactively optimizing health by treating the root cause of disease.  We evaluate every dimension of health through comprehensive testing and assessments to create highly personalized care plans that incorporate nutrition and lifestyle changes that optimize well-being. The company’s goal is to help people live long, healthy and vibrant lives, improving both lifespan and healthspan.

SUMMARY The Sous Chef The Sous Chef is responsible for running BOH operations and shifts, scheduling and supervision of BOH team members and the preparation, presentation, and service of menu items. They will transform high-quality, unique ingredients into authentic dishes through preparing, cooking and plating food and dishes as directed by senior culinary staff, adhering  food safety and sanitation standards.

ESSENTIAL FUNCTIONS  

RESPONSIBILITIES OF SOUS CHEF  

• Leadership position managing all BOH operations 

• Must be able to communicate English and Spanish clearly and effectively 

• Strong ability to delegate, willingness to coach, and hold team accountable 

• Expedite food, ensure every dish and all aspects of our product go out according to LL standards 

• Accommodate special requests and dietary restrictions 

• Manage Sanitation, Health code adherence of the restaurant 

• Manages scheduling of all BOH employees. 

• Inspects food receiving, food preparation, food production areas, and storage space to ensure that health and safety regulations are always adhered to 

• Assists Restaurant Manager in implementing effective controls of food cost, labor management, and inventory. 

• Manage kitchen labor and supports kitchen staff needs daily, weekly 

• Assists with training and supervising to insure we provide the best product and service to our guests 

• Open or close the restaurant. 

• Executes any other duties as assigned by Executive Chef, manager, or supervisor 

• Due to nutritional transparency the candidate must be able to follow recipes to exact specifications and portions. 

• Ability to assist Executive Chef in menu development and specials. 

Benefits
Free Gym Membership and access to wellness area For FT Team members
Medical, Dental
Discounts on all offered services
Meal discounts
Work life balance