Sous Chef

OVERVIEW

Bub and Grandma’s is looking for a Sous Chef for our restaurant in Glassell Park!

Applicants should be seasoned kitchen veterans - ideally with prior sous experience managing a large team. They should also be skilled communicators (both in person and digitally), organized, deeply empathetic, driven, kind, and well-versed / interested in the arenas of bread, pastry, sandwiches, beer, wine, and coffee.

This is an extraordinarily high volume restaurant and any candidate should be comfortable and cool working in that type of fast-paced, energetic environment - ideally because they possess the confidence from having been there before.

That includes managing that large team and a high volume of orders (both in house, to go, UberEats, and catering) with limited space to store / produce them.

The ideal candidate should be comfortable working collaboratively with other managers, leads, employees, and customers. This sous will work in tandem with another existing sous chef and a bevy of leads to build out new systems that cover the bases of nightly ordering, scheduling, inventory, day-to-day team management, and culinary development.

The Sous team will also manage the Porter team, their schedules, any dish room issues needing resolution, and hiring.

This position will report directly to Zach Jarrett, our Culinary Director, in an effort to help refine his vision for our food and continue to organize and support our BOH staff and processes.

RESPONSIBILITIES

• Acting in tandem with the other sous chef as the culinary leaders of the restaurant with responsibilities including recipe upkeep and refinement, development of new dishes, streamlining of processes, and monitoring inventory and raw material pricing.
• Responsible for maintaining the consistency of our product output.
• Overseeing (and performing when necessary) the tasks of the BOH leads including ordering and inventory.
• Tracking sales / cost metrics and being part of manager and financial meetings in order to optimize production.
• Coordinating regular mechanical service and upkeep of kitchen equipment.
• Creating a positive environment through coaching, support, and motivation, as well as disciplining when necessary.
• Improving / developing operational efficiencies and the physical organization of the kitchen / prep space.
• Performing any other related services reasonably requested from time to time, consistent with the terms and intentions of the Sous Chef position.
• Responsible for the development of regular and seasonal specials

REQUIREMENTS

• Experience of at least 1 year managing a team of at least 5 people
• Ability to work weekends
• Solves problems proactively, not reactively
• Excellent and prompt verbal & written communication
• Elevated experience with Google Sheets / Excel, Adobe Suite, Toast Events / Catering, and 7Shifts are all recommended
• Extensive knowledge of food, beer, wine, coffee, and the LA restaurant landscape and a hunger to learn more.
• Sound, smart, and compassionate communicator and leader.
27 days ago