Sous Chef

          The Sous Chef role at the Chateau Marmont expects that you work closely with upper kitchen management to maintain all kitchen standards, this includes holding all cooks accountable for their stations and producing high quality, consistent food. Assume the leadership duties of the Executive Chef in their absence and share the responsibilities of supervision, delegation and discipline for the kitchen staff. 

General:

• Consistently maintain a high level of cleanliness throughout the kitchen that aligns with the expectations of the Health Department
• Assist in administrative duties for the back of house 
• Reporting any repetitive food issues to the Chef
• Take ownership of all proper receiving processes; all product should be up to the standards of the restaurant 
• Assist in all BOH ordering 
• Help to ensure that there is never excessive overtime unless otherwise approved by upper management 
• Assist with all necessary disciplinary conversations and actions in the kitchen
• Help to write effective and fair schedules
• Identify and address any maintenance issues as soon as they arise and properly communicate those issues. 
• Help to oversee staffing and if necessary work any buyouts or private events
• Act as the person in charge when the Executive Chef and Executive Sous Chef is not onsite 
• Be on time
• Always look presentable and ensure the rest of line staff is in proper uniform
• Maintain positive attitude in the workplace
• 3 years training as lead line cook or equivalent experience
• Global knowledge of all aspects of food service
• Ability to multitask and to prioritize in a fast paced environment
• Must have strong communication and customer service skills
• Working knowledge of common computer programs (Word, Excel)
• Other duties as assigned
• Maintain a healthy and safe environment to work in

On the Line: 

• Ensure all BOH staff is completing their tasks
• Mise en place should be checked every day 
• Filling in for cooks in the event of a call-out
• Ability to work on all stations
• Must be able to expedite
• All recipes should be tasted as they are completed throughout the day 
• Responsible for teaching and training all staff on new dishes and stations