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Executive Sous Chef

Caviar Kaspia

This is a Full-time position in Los Angeles, CA posted August 4, 2022.

Summary of Position: Responsible for overseeing all aspects of the kitchen and consistency in food quality and good practices.

Job Purpose: To lead and inspire the culinary team to deliver exceptional consistent food for our guests. Accountable for the overall food quality, food cost and BOH labor cost.

Summary of Essential Functions:

  • Ensuring that all food items are prepared according to Kaspia recipes and quality standards.
  • Responsible for creating systems in the kitchen and make sure all the culinary staff follows those systems.
  • Responsible for creating a positive work culture.
  • Manage food cost according to budget.
  • Manage culinary staff labor cost according to budget.
  • Responsible for hiring, training and firing of culinary staff.
  • Responsible for monitoring food inventory, par levels and ordering.
  • Implement and maintain operational check lists including opening, closing, and mid-shift task lists.
  • Suggest improvements and enhancements of culinary program to General Manager.
  • Achieve company objectives in food quality, appearance, sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Ensure that ingredients look fresh, appealing and meet recipe specifications
  • Perform recipe reviews and quality assurance audits to ensure recipes are rigorously followed.
  • Ensure that Staff within department has the appropriate tools and supplies each shift.
  • Drive company standards, including uniform, grooming and timeliness of the staff each shift.
  • Train and coach staff within assigned department to focus on recipe adherence.
  • Manage safety & cleanliness standards each shift.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
  • All product storage areas (ex. walk-in, freezer, dry goods store room) are organized according to company standards.
  • Food safety standards are rigorously applied.
  • Be knowledgeable regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Make effort to understand and manage sanitation (OSHA logs, temp logs, Serve Safe Certifications).
  • Understand shelf life and continuously monitor product shelf life each shift.
  • Report workplace injuries to Worker s Comp carrier immediately.

More detail about Caviar Kaspia , please visit
Associated topics: chief chef, commercial, corporate kitchen, culinary, deli chef, executive chef, pastry, sous chef, sushi chef, tavern