Sous Chef

As a Sous Chef of Osteria La Buca you are tasked with supporting the CDC in leading the day to day operations, supporting and training the culinary staff, and ensuring our carefully cultivated menu is perfectly executed. The Sous Chef will be trained in every aspect of kitchen operations to ensure every meal prepared is always on point even when the CDC is not on location. We don’t believe our managers to be “the bosses” but rather true leaders. We believe in true hospitality, honesty, and integrity. When our culinary team fully buys into the “Buca Way”  it creates an environment and experience for our team that leads to an exceptional guest experience, which continues to make Osteria La Buca one of the go-to destinations in Los Angeles. 

Osteria La Buca prides itself in constant education of our management team and strives to promote from within. Every Sous Chef of the  Osteria La Buca family is not just a “second in command” but a manager who is striving for higher goals and promotion. 

Skills Required:

• Strong knowledge of food safety practices and procedure 
• Experience in meal preparation and culinary technique
• Ability to work in a fast-paced environment
• Excellent attention to detail and organizational skills
• Knowledge of cooking techniques, ingredients, and kitchen equipment
• Previous experience in the food industry, catering, or restaurant setting is preferred
• Ability to work independently as well as part of a team
• Flexibility to adapt to changing menus and dietary requirements
• Knowledge and experience in purchasing–accuracy in ordering food product and understanding of daily pars.
• Understanding of inventory and proper product rotation
• Ability to schedule employees. How to maintain the schedule, make adjustments to posted schedule, manage labor dollars
  
  

Duties:

• Arriving to work on time consistently. Ensuring that transition between services is seamless.  
• Inspecting and returning any inaccurate or unusable product.  
• Maintaining low food cost and minimizing waste
• Preparation of staff meal
• Maintaining a daily deep cleaning schedule–taking initiative, spotting areas for improvement and ensuring that recurring scheduled projects are completed as well as ensuring daily cleaning projects are being done
• Expediting Service – Controlling the flow of service, ensuring timing of dishes is synchronized and that any food quality issues are addressed before food reaches the table. 
• Onboarding/Hiring
• Organizing Daily Prep Schedule – Making daily prep lists, printing copies of prep lists for the line cooks, ensuring that they are completed
• Understanding daily pars for production and ensuring all prep is being done according to usage.  
• Training & Mentorship.  Demonstrating leadership in the kitchen and cultivating an atmosphere of learning