Latest job information from Somni Restaurant for the position of Executive Sous Chef. If the Executive Sous Chef vacancy in West Hollywood matches your qualifications, please submit your latest application or CV directly through the updated Jobkos job portal.
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After nearly three years of closure, the dream of Somni has returned — now proudly recognized with three Michelin stars. To continue delivering an unparalleled dining experience, Chef Aitor Zabala is seeking passionate, talented individuals to join the team as executive sous chef Summary:
As a member of the Culinary Team, they will work with SOMNI team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes and training, development, and management of their subordinates.
ESSENTIAL JOB FUNCTIONS
Development, Preparation, and Execution of Dishes
Assist Chef Aitor Zabala developing his vison and implementing the menus for the restaurant.
Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food quality. Work closely with the service team to ensure the integrity of the guest’s experience.
Have all products, recipes, files organized
Work closely with the chefs and be available to help anytime during the preparation process or any station that may need assistance.
Training, Development, and Employee Management
Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
Supervise the culinary team, ensuring that direction and guidance is provided, and quality standards are achieved.
Continually mentor and provide opportunities for growth and advance the education and development of staff as it relates to food, wine, service, technique and agriculture.
Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.
Provide extensive training and mentorship for new hires to help them assimilate into the company’s culture and understand expectations.
Each of the items listed is an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position
REQUIREMENTS AND KEY COMPETENCIES
To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating
To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans (while ensuring you have the support to complete the job)
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
To be flexible, responding quickly and positively to changing environments
To maintain high team-focus via cooperation and support to other team members in the pursuit of department goals
REQUIRED KNOWLEDGE, SKILLS, AND RESPONSIBILITIES
Perform purchasing responsibilities with outside vendors. Supervise the person responsible that will receive all deliveries for proper quantities, quality, and condition. Take appropriate action to rectify any issues to assure the restaurant has appropriate ingredients and supplies. Conduct accurate accounting for invoices.
Understand and effectively communicate all policies, procedures, standards, specifications, guidelines, and training programs to staff.
Assist in achieving company objectives in quality, appearance of facilities, sanitation and cleanliness through effective training of employees and establishing a positive, productive working environment.
Ensure recipes are being followed accordingly.
Ensure both AM/PM Chef de Parties are following designated checklist and taste all product from employees.
Fill in where needed to ensure guest experience is never compromised as a result of operational or unforeseen challenges.
Ensure that all equipment and the overall environment is kept clean and in excellent working condition through personal inspection and preventative maintenance.
Ensure all areas of the restaurant, dining room and company’s property are maintained in cleanliness, sanitation, organization and appearance according to standards of The Management Team.
Prepare all required paperwork requested of you by your supervisor in an organized and timely manner.
Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency. Modify staffing as needed based on volume and demand.
Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Understand the quality requirements and expectations of the restaurant.
Communicate effectively with all team members to assure standards are achieved.
Represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner.
Take appropriate action to rectify any issues that may arise.
Responsible and accountable for actions and understanding of impact on guest’s experience
Ability to take ownership of problems or situations
Tactful, courteous, able to motivate and coach others
Fair and consistent
Team player who is punctual, reliable, organized, and self-motivated
Ability to be flexible, multitask, and communicate effectively
EDUCATION/EXPERIENCE
5+ years of culinary management experience
Basic math and computer skills.
Read, write, speak English fluently.
Good guest interaction skills.
Good listening skills.
Sound decision making.
Strong problem-solving skills.
Passion for customer service.
Good interpersonal and communication skills.
Must have or obtain a California manager's food handlers certification.
Physical Requirements
Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Generally, in an indoor setting.
Varying schedule to include evenings, holidays and extended hours as business dictates.
More detail about Somni Restaurant, please visit
Job Info:
Company: Somni Restaurant
Position: Executive Sous Chef
Work Location: West Hollywood
Country: US
How to Submit an Application:
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