Sous Chef (MANHATTAN BEACH)

Love & Salt is seeking a professional Sous Chef to help lead our vibrant operation.

Love & Salt is an Italian inspired neighborhood restaurant with California sensibility that exemplifies the culture of Los Angeles. Recognized as the Top 10 Best New Restaurants by Los Angeles Magazine, led by Executive Chef Christopher Feldmeier and a seasoned management team, Love & Salt serves fresh and market driven ingredients, a highly curated wine list and seasonal hand crafted cocktails with genuine hospitality. Our attitude, philosophy and passion are all about how we show love & respect for our team, our product, our equipment, our guests, our vendors, our community and ourselves. Our mission is to Be Amazing, Make Friends with everyone who walks through the door and Love Our Community! All candidates commit to live by our core values of love, integrity, quality, generosity, respect and teamwork.

To learn more about us, Google us, visit us on Facebook and Instagram @loveandsaltla, visit our website www.loveandsaltla.com or read this article http://www.lamag.com/thebestnewrestaurants/the-top-10-best-new-restaurants-of-2015/.

Position Description:

A qualified Sous Chef needs to maintain ownership over the entire venue and all aspects of the BOH operation alongside the Executive Chef and Chef De Cuisine, and in the absence of the Executive Chef and Chef De Cuisine. In their absence, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef and Chef de Cuisine with a willingness to enthusiastically follow the Chef’s recipes and vision. Working as a Sous Chef is often a step toward becoming a Chef de Cuisine and serves as on-the-job training for those wishing to continue their careers. A Sous Chef must be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen if needed. The Sous Chef connects personally with offering guests a uniquely memorable experience and personalized service, developing and promoting a winning culinary program, engaging and building relationships with local food and beverage purveyors, establishing a well-run kitchen staff and routine, and thriving in a fast paced environment. This leadership position also assists in monitoring the financial performance of the business and actively participates in community/industry organizations.

Qualifications:

2-3-years of experience in management in a chef driven, market driven, full-service restaurant with strong knowledge in menu development and back of the house operations.

Experience with menu development, and working with purveyors that demonstrates understanding of purchasing, pricing, and menu costing preferred.

Well-honed culinary skills, strong food-handling technique and cooking ability,

A culinary degree a plus

Some experience in running the day-to-day operations of a well-organized and efficient kitchen.

Some experience with the oversight and execution of food production and with training, development and management with good leadership, interpersonal and mentoring skills maintaining a courteous, friendly and professional manner while working under pressure.

Some understanding of cost and labor control systems that lead to restaurant profitability (i.e P&L, recipe costing, food/labor, etc.).

Ability to run every cooking station.

Passion about food and the hospitality industry and hunger to learn and grow everyday with attention to detail and precision in work is a must.

High school or equivalent education required. Bachelor's Degree preferred. Culinary school preferred.

Food Safety Manager certificate required and must be familiar with OSHA, SB198, local Department of Health regulations, state liquor laws and relevant current laws governing handling of hazardous substances.

Must be able to work nights, weekends and some holidays.