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Edgemar - Sous Chef
Edgemar is a locally sourced restaurant in the heart of Santa Monica focusing on the abundant seafood, vegetables and a little meat the central coast has to offer. We pride ourselves in providing an elevated casual dining experience to our neighborhood and guests. The Side door is also a multi cuisine concept that runs alongside the restaurant providing high quality food bringing the farm and kitchen to you whether you're at the office or at home.
At Edgemar Hospitality a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and General Manager in planning, organizing and managing the Kitchen Department according to company policies and state standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef on developing new menu options.
A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. We hope that you’re an operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create.
Main Duties:
- Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
- Develop and embrace the local farms and vendors at markets around the city to source the restaurant the best ingredients seasonally
- Maintain Health and Safety standards set by Edgemar Hospitality, local and regional government
- Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business
- Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
- Manage staff schedules, time entries, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable
- Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
Required Skills/Qualifications:
- Minimum of 3-4+ years’ experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes
- Culinary trained and professional who is passionate and curious to develop and grow as a Chef
- Experienced managing P&L’s, labor, purchasing, vendors and quality control while providing results in revenue
- Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader
- Must encompass Food Serve Safe certification and have experienced with local sanitation regulations
- Well-versed and timely email etiquette as well as written and verbal communication
- Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations
Physical Requirements:
- Must be able to seize, grasp, turn and hold objects with hands.
- Must be able to work on your feet for at least 8 hours.
- Fast paced movements are required to go from one part of the club to others.
- Must be able to move, pull, carry, or lift at least 40 pounds.
- Occasionally kneel, bend, crouch and climb as required.
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https://payroll.toasttab.com/Jobs/edgemar/default/L/