ABOUT US 

Global hospitality firm Altamarea Group is seeking passionate and dedicated Sous Chefs to join the opening team for Marea Beverly Hills, the first expansion of the iconic Marea in the U.S. outside New York.

Meaning “tide” in Italian, Marea charts the tide for restaurant culture, with exquisite food and unmatched service that set the stage for an experience like no other. The flagship concept for the Altamarea Group and an anchor of Central Park South, Marea is a dining destination and a New York City institution with an award-winning kitchen helmed by Corporate Executive Chef, Lauren DeSteno, and Executive Chef PJ Calapa. Marea New York is the recipient of the 2010 James Beard Award for Best New Restaurant, three stars from The New York Times, was named Best New Restaurant by Bon Appetit, Esquire, and GQ Magazines and was also named NYC’s Best Italian Restaurant by Zagat.

Be a part of this truly unique restaurant and work alongside hospitality pioneers in an inclusive and professional environment.

Sous Chef responsibilities include:

• Lead, train, and manage a talented and diverse culinary team and restaurant
• Prepare and execute the menu at the direction of Executive Chefs with utmost quality, precision and consistency
• Learn and develop maximum proficiency with the various stations, which includes preparing and cleaning stations properly, stocking stations adequately for service, and communicating actively with colleagues to facilitate smooth and efficient kitchen
• Work in a high-intensity kitchen and work environment and be able to handle the rigors of busy services while not sacrificing the quality and consistency of dishes
• Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations (i.e., pastry, pasta, etc.) or supporting prep cooks
• Proactively accommodate guest requests, in the spirit of providing excellent, tailored service, cuisine and hospitality to our clients
• Comply with all applicable policies, rules and regulations, including but not limited to safety, health, jurisdictional laws, and labor compliance

Sous Chef requirements include:

• At least 2 years of relevant restaurant experience preferred
• Strong people management and leadership skills
• Culinary and/or college degree recommended with a considerable working knowledge of relevant food preparation
• A genuine passion for cooking, restaurant hospitality, and learning new skills
• Highly organized, productive, and able to work meticulously in a high-intensity kitchen/work environment
• Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role
• Willingness to take direction from Chefs, embrace change and innovation, and learn and adapt to new systems, service steps, and health and cleaning procedures
• Broad and flexible availability to work – AM/PM service and prep/production
• Physical requirements include but not limited to the ability to handle and carry trays, smallware, equipment, or other items up to 50lbs, and to stand, walk up and downstairs, and exert well-paced mobility for an extended period of time

What We Offer

At Altamarea Group, we are committed to creating a supportive and professionally rewarding work environment for all of our team members. We are also pleased to offer the following benefits for our employees:

• Comprehensive Medical, Dental, and Vision Benefits with wide range of coverage options for families (30 days from date of hire)
• Paid Time Off (progressive with tenure)
• Career Development and Growth Opportunities
• Employee Dining Discount at All Altamarea Group Restaurants
• 401(k) Plan (one year from date of hire)

Altamarea Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.