Senior Sous Chef

Muy Salsa Hospitality is looking for a Sr. Sous Chef to join the team!  We’re a growing Mexican restaurant group based in Los Angeles currently with four concepts, and two new concepts opening by end of this year.  You may know us from Loreto, Santa Canela, and Cha Cha Cha.

The Sr. Sous Chef is a full-time, in-person position in Los Angeles.  We are seeking a hospitality-driven, performance-oriented Sr. Sous Chef who excels in high-volume, fast-paced culinary environments. This leader brings confidence, accountability, and a hands-on management style, fostering a culture of excellence while driving operational results and team performance.

Responsibilities:

• Lead BOH team under the direction of Executive Chef 
• Exhibit culinary skills and knowledge by leading the kitchen team on ingredient selection, preparation, and execution of all menu items
• Knowledge of all BOH positions and skills to perform and teach duties to staff as needed
• Responsible of supervising all BOH staff
• Opening and closing of daily service
• Continuously guide and teach all BOH staff food and equipment knowledge and implement SOPs and systems in place
• Contribute with updated knowledge of current culinary ingredients, concepts, practices, and trends
• Support Executive Chef with menu and recipe developing
• Efficiently delegate tasks to sous chefs to maximize workflow 
• Monitor and control ordering, inventory, food cost, and waste to ensure healthy cost of goods sold
• In charge of making sure all food items being served is of highest standard and quality
• Maintain existing vendor relationships and build new relationships as needed
• Communicate with FOH managers to ensure smooth service daily from guest experience to staff management
• Oversee kitchen maintenance and repair needs and communicate to General Manager
• Ensure weekly schedules are created and posted in a timely manner
• Understand and control labor cost
• Support with interviewing, hiring, and onboarding new BOH staff
• Support with administrative duties as needed
• Ensure kitchen and BOH area is always maintained at health and safety standards
• Follow all company policies and local regulations 

Qualifications:

• Manager ServSafe certified
• General food and ingredient knowledge required including allergens
• 3+ years experience working in high volume kitchen preferred
• Experience working as an Executive Sous Chef or Sous Chef preferred
• Be comfortable with repetitive motions such as walking, bending and standing during your scheduled shift.
• Be able to lift and carry at least 50 pounds.

This job description is not an exclusive list of all functions of the role. Other tasks may be asked to be performed as needed in the best interest of the business.