Cobi’s is building a team of inclusive, energized, forward thinking, and hospitality driven professionals in an effort to share our tastes and memories of Southeast Asia. Our mission is to curate a dining experience that uniquely bridges Southeast Asian flavors and comfort foods with a community driven social dining atmosphere where our food, beverage selection, and decor set the stage for fun, accessible, and memorable meals.
Our love for hospitality starts at home; with our staff. We are dedicated to developing our team into becoming industry leaders. We do this by listening. We do this by teaching. We do this by sharing our love for the cuisine, the joys of the dining experience, and we do this by building a community. We strive to be socially responsible and sustainable in our choices and practices as we push to create a balanced progressive work environment.
At Cobi’s we want our staff to be as excited about being here as our guests are. We want to see proud smiles ready to roll up their sleeves and work together as we humbly extend our home to the public as we redefine the Santa Monica food landscape.
SOUS CHEF:
Reporting to the Executive Chef, the Sous Chef will be responsible for leading a team and maintaining food quality, consistency, training, inventory, cost control, and including, but not limited to, the following:
Setting the table:
- Champion brand’s values and vision while contributing to a culture of positivity and growth
- Create an environment that is warm, welcoming and filled with positivity for guests and employees
- Uphold and uplift our standards at all times and treat everyone with courtesy and respect
- Communicates with Team Members to learn of daily menu needs, events, and important shift information.
- Conducts walk-through of restaurant upon arrival to assess cleanliness and determine restaurant readiness; assesses stock and production status; determines production needs; visits each station to assess quality of previous night’s close and quality of remaining product, and communicates this with other Team Members and managers/chefs.
- Monitors each station’s product quality, the status of production, and ingredient supply (including walk-in refrigerator); FIFO.
- Ensures stations are appropriately staffed and stocked before the restaurant opens and throughout shifts.
- Conducts pre-service line check and tastings to ensure consistency and quality.
- Conducts uniform and line check at the start of and throughout each shift.
- Executes staff schedules; ensures that all stations are appropriately staffed for the shift; ensures a smooth shift change following established procedures; assesses stations that need additional support and jumps in; phases out extra scheduled staff as volume permits; runs labor reports and enters staff schedule changes, adjusts clock in/out errors of Team Members when necessary.
- Ensure required prep work is completed for each shift.
- Ensures proper safety and sanitation procedures are upheld by all Team Members; ensures safe and sanitary workstations and walk-in. AT ALL TIMES
- Reviews all daily and weekly reports (e.g., actual vs. projected report, production sheets, inventory/invoices, daily detailed labor report), and communicates restaurant’s results.
- Constantly improves efficiency and quality of food and kitchen operations.
- Creates team goals focused on development and retention.
- Performs various human resource functions; sources qualified candidates from the local area; holds departmental meetings to give direction and provide information to Team Members; observes Team Members’ on-the-job performance and conducts kitchen Team Member performance evaluations; is accountable for kitchen hiring, routine written performance appraisals, discipline and terminations.
- Teaches culinary skills and proper technique, trains and supervises team members on all restaurant procedures; teaches and coaches while correcting Team Members; helps create and maintain written goals and benchmarks for self and Team Member development, analyzes the performance of Team Members while on the job.
- Helps achieve profit objectives by measuring and managing food, waste and labor costs and controllable expenses; analyzes production sheets; minimizes waste and labor costs; monitors receivable pricing and makes price changes when necessary; checks specs on deliveries; understands and achieves financial goals. Checks portioning, garnishing, temperature, taste, and appearance of food to ensure quality and recipe adherence.
- Operates and maintains the working order of all equipment in the kitchen; troubleshoots equipment, and organizes repairs and maintenance.
- Is responsible for kitchen inventory and purchasing; ensures that there is enough product on hand to complete daily production; orders new stock; purchases special order supplies if necessary; ensures proper rotation and labeling of ingredients and products.
- Understands and interprets P&L information shared in relation to labor and cost control management.
- Interacts with FOH Team Members and Guests by greeting them, providing service, answering questions, solving problems, and handling complaints.
- Manages freezer and walk-in, assesses first use needs in walk-in to ensure reduced product waste; ensures all freezer pulls are performed pro-actively.
- Protects the integrity of all recipes and procedures.
- Follows established procedures to obtain results and ensures proper opening and closing procedures and proper station set-up compliance.
- Adjusts PAR levels as appropriate; ensures accuracy of production sheets; anticipates and communicates production changes to Team Members immediately.
- Reviews invoices to ensure accuracy, correcting errors if necessary.
- Demonstrates exceptional energy and stamina; upholds the highest quality standards for food, service and financial management.
- Expresses ownership of the work environment, both physically and culturally
- Upholds the values and principles in our vision, is positive and constant in the development of themselves and those around them.
- Lead by example with care and integrity. Hospitality starts with each other.
What are you’re bringing to the party:
- A can-do attitude, demonstrating a level of dedication where no task is beneath you.
- Express both passion and compassion while having the ability to drive others toward common goals
- 2+ years experience as a Sous Chef and 5+ Years of Culinary experience
- Relevant regional cuisine experience is an asset
- Thrive in a collaborative environment
- A proactive team player that embodies the spirit of entrepreneurship and mutual respect
- Strong interpersonal and problem-solving abilities
It is likely that your role will have physical requirements for which you will need to be fit for duty. These can include, but are not limited to:
- Standing and walking for extended periods (up to 8–10 hours per shift)
- Lifting and carrying up to 40 pounds frequently and occasionally up to 50 pounds
- Bending, reaching, pushing, pulling, and performing repetitive motions
- Working in hot or cold environments (e.g., kitchen or walk-in cooler)
- Climbing stairs or ladders, if required by the position
WHY YOU'LL LOVE WORKING WITH US:
- Explore and learn exciting regional Southeast Asian cuisines
- Opportunities to grow and develop your career with our ever growing Michelin Bib Awarded restaurant
- Medical/Dental Insurance
- Reserved Parking
- Discounts on food (refer to handbooks policy)
At Cobi’s we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. Cobi’s is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Americans with Disabilities Act during the application process are available upon request.
Job Title: Sous Chef
Job Type: Full-time
Pay Range: $66,000.00 - $75,000.00 per year
Starting Rate is commensurate with experience.
Benefits:
- Health insurance (for full-time employees)
- Paid time off
- 401K
- Prefered Parking
- Cell Phone Reimbursement - 100$/monthly
Shift:
Weekly day range:
Work setting:
Ability to commute/relocate:
- Los Angeles, CA: Reliably commute or planning to relocate before starting work (Required)
- Work Location: 2104 Main St. Santa Monica, CA 90405
