Boka Restaurant Group and Top Chef/Iron Chef winner, Stephanie Izard, are currently seeking a Sous Chef to join the team of Cabra, located on the top floor of The Hoxton LA!ABOUT BOKA RESTAURANT GROUP: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here:
ABOUT CABRA CEVICHERIA: Cabra, which translates to goat in Spanish, draws inspiration from Stephanie Izard s travels throughout Peru in Lima, Arequipa, and Cusco where she captured some of the vast flavors and culture from her experiences abroad. A bright restaurant sitting atop LA s buzzing Broadway, Cabra celebrates a vibrant dining experience featuring panoramic views and an airy, lively atmosphere making for a true getaway.SOUS CHEF S RESPONSIBILITIES INCLUDE: Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs. Assisting in the management of Cabra, including recruiting, hiring, scheduling, reviewing and terminating. Managing staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs. Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues. Overseeing quality control of all food production and execution. Developing unique and visually appealing plating designs for new dishes. Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication. Ensuring all health and safety standards are upheld by enforcing high sanitation standards. Addressing all kitchen-related problems and incidences in a timely and effective manner. Daily maintenance of BOH systems – Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc. Daily follow-through of BOH systems – It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef. Completing and maintaining inventories with purchaser. Attending all mandatory meetings. Knowledge and understanding of the Purchase and Loss Statement on a monthly basis Continually working through R&D process with the Executive Chef to further dishes on the menu. Reporting directly to the Executive Chef.QUALIFICATIONS:Managerial experiencePatient and empathetic toward othersPractices high standards of cleanlinessStrong leadership skillsHighly organizedEfficient at multi-taskingExperience in mass-volume production This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!PHYSICAL REQUIREMENTS:Ability to lift 10- 30lbs if necessary.Safely and effectively use all necessary tools and equipment.Stand and walk for the entirety of an eight-hour shift, including moving safely through all areas of the restaurant.If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!BENEFITS & PERKS: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments! COMPENSATION DETAILS:
Tags: Los Angeles, CA