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JR. Sous Chef, Paley
at Paley.Los Angeles, CA
Los Angeles, CA
posted 02/14/2018 in
  • Employment Type
    Full Time
  • Compensation
    $47.5K Annual Salary
  • Perks / Benefits
    Health Insurance, Dental Insurance, Vision Insurance, 401K / Retirement, Employee Discounts, Meal Plan / Free Food, Ask Us!

POSITION SUMMARY:

A junior sous chef operates as the assistant to a sous chef. This means that as much responsibility as the sous chef has, the junior chef shares in it. The junior chef is responsible for most of the duties and responsibilities of the Sous Chef, such as inventory, kitchen staff management, and food preparation

ESSENTIAL JOB FUNCTIONS:

  • Ensure every food item leaving the Paley line is of the highest      quality in flavor and presentation
  • Lead the culinary team toward completion of daily work assignment
  • Execute proper menu preparation for all allergy and special dietary      needs; ensure training and preparation are in accordance with company      guidelines
  • Execute company recipe guidelines via recipe booklets, plate      presentation and audits
  • Provide feedback on recipe formulation to the management team
  • Together with the Sous Chef and Executive Sous Chef, maintain food      quality standards during storage, production and service
  • Assist Executive Sous Chef in managing and meeting food cost      budgets and targets
  • Understand, monitor and ensure opening and closing procedures for      kitchen and production areas; ensure follow through with dishwashers
  • Monitor handling and maintenance of operating equipment;      proactively report maintenance needs to Sous Chef and Executive Sous Chef
  • Facilitate daily menu presentation and food tasting
  • Provide performance feedback of entire team to the Sous Chef and      Executive Sous Chef
  • Provide leadership when Sous      Chef is absent, assists the culinary team on the line during service.
  • Work in the line ensuring the quality and consistency      of all food items produced and served; before, during and after each shift.
  • Provide and execute line checks for all positions to be      sure the quality is at levels of expectation.
  • Assist in ordering,      inventory and prep work as needed.
  • Monitor guests, partners      and internal feedback and propose corrective action to management ensuring      the highest level of guest satisfaction.
  • Support the Executive      Sous Chef and Sous Chef in creative direction of restaurant.
  • To communicate all guest      requests to an appropriate cook in a timely and professional manner.

· Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

· Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems.

· Maintain effective working relationship with food & beverage management and other departments.

  • Operate, clean      and maintain all equipment required in job functions.

· Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

· Ensure strict adherence to health department and food handling guidelines.

· To immediately report all suspicious occurrence and hazardous conditions.

· To follow all company/kitchen safety rules, policies, and procedures.

· Other duties as assigned.

· Job description may be changed at any time.

REQUIRED LICENSE/QUALIFICATIONS: 

  • Two (2) years of      experience as Lead Line Cook and/or Junior Sous Chef at a four- or      five-star style hotel or restaurant.
  • Valid California Food Handlers card
  • Advanced understanding of professional cooking and knife      handling skills.
  • Must be proficient in all stations of the kitchen
  • Must be able to work a flexible schedule including      nights, weekends and holidays.
  • Able to speak, read, write, and understand the English      language
  • A general knowledge and understanding of Los Angeles      current events, cultural and culinary happenings.
  • Understanding and knowledge of health department rules      and regulations, safety, sanitation, liquor laws and      regulations and food handling procedures.

· Certification of Culinary training or apprenticeship.

· Experience of expanding and condensing recipes.

  • Knowledge of food cost      controls.
  • Ensure team adheres to      all PDSA policies and procedures

SKILLS/APTITUDES:

  • Excellent communication skills      (verbally interacts with management, servers, team members and guests.)
  • Possess excellent knife skills and      be able to operate kitchen equipment.
  • Ability to work in a team      environment exercising adequate leadership.
  • Ability to accept constructive      criticism and work calmly and effectively under pressure.
  • Guest service orientation and      commitment to quality service.
  • Have problem solving abilities, be      self-motivated and organized.
  • General computer skills including      but not limited to email, Microsoft Excel, PowerPoint, etc.

· Must have proven leadership skills and teambuilding skills.

· Effectively motivate associates and to maintain cohesive teams.

· Be able to work with and understand financial information, data and basic arithmetic functions.

· Ability to take initiative and get creative in resolving challenges and involve management members when previous methods have been unsuccessful.

PHYSICAL REQUIREMENTS:

· Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

· Constant standing with some walking.

· Be able to work in a standing position for extended periods of time.

· Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.

· Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

WORK ENVIRONMENT:

  • Generally, in an indoor      setting.
  • Work is performed in the      kitchen area with exposure to heat, cold, fumes, and steam. 
  • Will be using a computer      occasionally.
  • Varying schedule to      include evenings, holidays and extended hours as business dictates.
  • The work environment is      usually moderate to loud.
  • Work flexible hours that      may include early mornings, evenings, weekends, nights and/or holidays.
About Paley.

Paley. in the heart of Hollywood, a neighborhood undergoing a renaissance. Paley is the first West Coast opening from Plan Do See, a top global hospitality group.
Located in the iconic former CBS building, Paley is named in celebration of the artistic and innovative era shaped by its progressive visionary leader William S. Paley and his wife Babe. The 245-seat restaurant features an expansive glass wall and outdoor patio overlooking a sculpture plaza, and offers California cuisine based on French modern technique with global flavors and local sourcing.

ABOUT PLAN DO SEE AMERICA
Plan Do See is a global hospitality company with a core business in hotels, restaurants & bars, wedding & events, and consulting. Plan Do See’s headquarters are located in Tokyo and New York. Their mission is to create hospitality destinations around the world that offer memorable experiences and together build a lasting, positive relationship with our guests, partners, employees and communities. Plan Do See has been honored with a top 3 spot on the list of The Best Workplaces in Japan recognized for its dedication to sustain high-trust cultures for their employees.

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Hiring Manager
Christina Liu
Human Resources Manager