After being closed for nearly three years, the dream of Somni is coming back to life! To ensure that his guests receive an exceptional dining experience, Chef Aitor Zabala is seeking a few individuals to join the team as Chef de Parties.

Job Summary:  

As a member of the Culinary Team, they will work with SOMNI team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes and training.

ESSENTIAL JOB FUNCTIONS 

• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention. 
• Supervise the culinary team, ensuring that direction and guidance is provided, and quality standards are achieved. 
• Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture. 
• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions. 
• Provide extensive training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations. 

Each of the items listed is an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position 

REQUIREMENTS AND KEY COMPETENCIES  

We are looking for individuals with line cook / chef de partie experience in high-end fine dining. 

• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating
• To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans (while ensuring you have the support to complete the job) 
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance 
• To be flexible, responding quickly and positively to changing environments 
• To maintain high team-focus via cooperation and support to other team members in the pursuit of department goals 

REQUIRED KNOWLEDGE, SKILLS, AND RESPONSIBILITIES 

• Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.   
• Assist in achieving company objectives in quality, appearance of facilities, sanitation and cleanliness.   
• Ensure recipes are being followed accordingly. 
• Fill in where needed to ensure guest experience is never compromised as a result of operational or unforeseen challenges. 
• Ensure that all equipment and the overall environment is kept clean and in excellent working condition through personal inspection and preventative maintenance. 
• Ensure all areas of the restaurant, dining room and company’s property are maintained in cleanliness, sanitation, organization and appearance according to standards of The Management Team. 
• 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. 
• Understand the quality requirements and expectations of the restaurant. 
• Communicate effectively with all team members to assure standards are achieved. 
• Represent our quality standards and are in line with the standards established by the Management Team.  Communicate any discrepancies in a timely manner. 
• Take appropriate action to rectify any issues that may arise. 
• Responsible and accountable for actions and understanding of impact on guest’s experience 
• All other duties as assigned.   

PERSONAL ATTRIBUTES 

• Excellent interpersonal skills: friendly, personable, approachable, respectful 
• Neat and well-groomed appearance 
• Ability to take ownership of problems or situations 
• Fair and consistent 
• Team player who is punctual, reliable, organized, and self-motivated 
• Ability to be flexible, multitask, and communicate effectively 

EDUCATION/EXPERIENCE 

• Basic math and computer skills. 
• Read, write, speak English fluently. 
• Good guest interaction skills.  
• Good listening skills.  
• Sound decision making.  
• Strong problem-solving skills. 
• Passion for customer service. 
• Good interpersonal and communication skills. 
• Must have or obtain a California manager's food handlers certification. 

Physical Requirements 

• Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 
• Be able to reach, bend, stoop and frequently lift up to 50 pounds. 
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. 
• Working Conditions. 
• Generally, in an indoor setting. 
• Varying schedule to include evenings, holidays and extended hours as business dictates.