Sous Chef Job at L'Ermitage Beverly Hills (Beverly Hills)

Sous Chef

L'Ermitage Beverly Hills

Location:
United States , Beverly Hills

Category:
-

Contract Type:
Not provided

Salary:

70000.00 - 75000.00 USD / Year

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Job Description:

L'Ermitage Beverly Hills has been a part of the fabric of Beverly Hills since 1975. The restaurant, Avec Nous, offers a menu inspired by iconic Southern French dishes complemented by California farm-fresh ingredients and modern techniques. The Sous Chef ensures that the Culinary/Stewarding team is prepared and ready for service on each meal period worked.

Job Responsibility:

Reporting to the Executive Chef
Ensure the Culinary/Stewarding team is prepared and ready for service on each meal period worked
Interact with all team members and report back to the Executive Chef with any pertinent information
Direct all food production, including preparation, seasoning, and cooking of all components of all menu items, including the cafeteria
Ensure preparation is at the highest level of quality and presentation
Plan and price menu items
Order supplies
Keep records and accounts
Assist in presenting coaching/counseling and/or disciplinary actions to colleagues
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Comply with and enforce all safety and health department procedures and policies
Order or requisition food and other supplies
Supervise and coordinate activities of cooks and workers engaged in food preparation
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Visually inspect, select, and use only the freshest food products
Check the quality of raw and cooked food products
Must have a trained palate and be able to produce consistent and correct flavor profiles
Work with Executive Chef to determine food presentation and create decorative food displays
Demonstrate new cooking techniques and equipment to staff
Be prepared to work in any station in the kitchen
Determine production schedules and staff requirements
Monitor sanitation practices
Inspect supplies, equipment, and work areas
Estimate amounts and costs of required supplies
Report safety issues, engineering concerns, security issues, etc.
Record production and operational data on specified forms
Check all temperature logs, chemical testing, bulk food cooling logs, etc. daily
Comply with all state and federal laws
Be trained in all fire, safety, and emergency procedures
Ensure a standard of consistent professional behavior is upheld
Evaluate colleague performance, give guidance, and discipline as necessary
Deliver all colleague paperwork to the appropriate mailbox and/or manager
Recruit and hire staff, including cooks and other kitchen workers
Perform additional duties as requested
Take on the responsibilities of the Executive Chef in his or her absence

Requirements:

Diploma/Degree in Culinary Arts or related discipline preferred
3-5 years’ experience in multi-outlet kitchens with a strong general operational knowledge
Minimum of 1 year in a Senior Culinary leadership role
Advanced certification in safety and sanitation from an accredited institution
Strong computer literacy with knowledge of Microsoft Office
Read and employ math skills for following recipes
Exceptional communication skills, passionate, strategic, and innovative
Able to develop strong work relationships with both guests and colleagues
Self-confident, proactive, and able to prioritize and make effective decisions
Advanced knowledge of the principles and practices within the Food & Beverage and Hospitality Industry
Must be able to bend, stoop, squat and stretch to fulfill necessary tasks
Must be able to lift, push, and pull up to 50lbs. on a regular and continuing basis
Must be able to stand and exert well-paced mobility for up to 8 hours in length
Must be able to work: Under variable temperature conditions (or extreme heat or cold), variable noise levels, and around chemicals
Must maintain a neat, and well-groomed appearance
Flexible schedule - willing and able to work shift duties that may include evenings, nights, weekends, and holidays
The ability to maintain confidentiality of guest information and pertinent Hotel data
Food Handling license/certification required

Additional Information:

Job Posted:
March 25, 2026

Employment Type:

Fulltime

Work Type:

On-site work

L'Ermitage Beverly Hills - All Job Offers

Job Link Share:

Sous Chef

L'Ermitage Beverly Hills

Location:
United States , Beverly Hills

Category:
-

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
March 25, 2026

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