Sous Chef

Overview

Stiletto is a Californian chop house with Basque influences from restaurateur Sean Martin (The Cloverfield, The Pregnant Man). Sean is partnering with Irish Chef Patrick Powell (Chiltern Firehouse, Allegra, One Club Row) to create an exciting new dining destination for Santa Monica. Housed inside the iconic building within Santa Monica Airport complex, the new restaurant and bar sits next to Matilda’s bakery & deli.

As a Sous Chef, you will directly contribute to the overall success of Kopa/ The Douglas/The Cow restaurant and its people. In this role, you are responsible for leading your team’s deliverables and providing our guests with memorable, consistent, and iconic culinary experiences. You will work with our Executive chef/Culinary Director and Head Chef to ensure food is delivered to the highest standard. You will manage labour budgets, maintain a pristine restaurant environment, and ensure the highest quality products. As a coach and mentor, you will motivate and inspire those around you to directly impact their continuous learning, growth, and development.

Annual Salary Range

Actual salary offer within the listed range may vary based on work experience and other objective factors. The pay range for this position is subject to change and may be modified in the future, in compliance with applicable laws.

Duties

• Support your team in the preparation of all ingredients and food products to fulfill prep lists, par levels, and recipe standards.
• Utilize various preparation and cooking methods to ensure the quick, precise creation of our menu items in accordance with set recipes. Coordinate with other stations as needed.
• Maintain prep and cooking areas in a clean, sanitary and safe manner.
• Ensure clean, organized, and maintained refrigerators, cooler drawers, ovens, preparation, and dry storage areas, etc.
• Train partners on the instructions and guidelines for safe usage of kitchen equipment and cleaning compounds. Report on equipment problems and maintenance issues immediately.
• Fulfill recruitment needs, impact positive candidate experiences, and select and retain your team.
• Support your team in training and development of technical knowledge.
• Communicate daily focus and feedback to the senior management team.
• Manage in-store budgets, food costs, and labor.
• Impact the delivery of Iconic Hospitality and assist your Head Chef coach the kitchen team as needed to fulfill experience standards for our guests.
• Follow all food service and handling safety precautions and procedures.
• Play your part in establishing a healthy and productive kitchen culture built on respect for all and a passion for hospitality

Basic Qualifications

• 5+ years culinary experience and at least 2 years Sous Chef experience
• Must have or be able to obtain valid local and/or state Food Handler and California Responsible Beverage Service certifications.
• Have extensive knowledge of managing food costs.
• Possess a passion for hospitality and a proven track record of creating world-class hospitality experiences.
• Thrive in a dynamic, fast-paced work environment.
• Be able to walk and stand for prolonged periods of time; frequent bending, reaching, and stretching; repetitive manual tasks; and lift and carry up to 50 lbs.

Required Knowledge, Skills, and Abilities

• They value honesty and conduct themselves with integrity.
• They are comfortable providing and receiving feedback to achieve personal growth and performance excellence.
• Expert communicators – with their team and across all departments.
• They are natural problem solvers with an insatiable desire to positively impact individual and team execution.
• They are passionate about quality and professionalism.
• They possess exceptional relationship building and communication skills.
• They encourage healthy and supportive competition within their team.
• They exude confidence, humility, and respect.
• They take pride in presenting a professional appearance and demeanour.