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

Job Description

ABOUT L’ERMITAGE BEVERLY HILLS L’Ermitage Beverly Hills has been a sanctuary of elegance and discretion since 1975. An exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property, we are committed to delivering world-class hospitality in an intimate and refined environment. Every team member contributes to the timeless experience that defines L’Ermitage and is committed to offering travelers excellence in hospitality. The Sous Chef will be responsible for overseeing all culinary operations within the restaurant, ensuring the highest level of quality, creativity, and consistency. This role requires an individual with exceptional leadership skills, a refined palate, and an unwavering commitment to excellence. As a leader in the kitchen, you will mentor and inspire a talented team, manage day-to-day operations, and collaborate closely with the Chef de Cuisine and Executive Chef to curate a sophisticated and dynamic menu.

Job Responsibility

Manages culinary personnel including hiring, training, administering performance reviews, coaching and discipline, and weekly scheduling
Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget
Responsible for onboarding and development of departmental training and outcomes
Follow company guidelines for progressive disciplinary action
Support Senior Management by conducting daily shift briefings to kitchen staff
Complete assigned employee performance reviews/evaluations as required
In absence of Senior Management, serve as lead kitchen manager overseeing daily activities
Assist with training and education of culinary staff
During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation
Assist with inventory management, par levels, and ordering/receiving
Have full knowledge of all menu items, daily features, and promotions
Consistently work in different culinary stations daily
Train on and practice proper food sanitation procedures
Ensure cleanliness of all work areas, utensils, and equipment
Ensure proper operation/maintenance of all kitchen equipment and tools
Check all stations at end of every shift for proper food storage and sanitation
Practice conscious knowledge of food allergies
Lead by example through clean and organized station and kitchen
Liaise daily with outlet managers
Expedite food regularly
Coordinate workflow to ensure smooth-running operation
Monitor and delegate to subordinate team members
Demonstrate team-focused attitude
Understand and use safe work practices
Attend meetings and training sessions as required
Comply with all policies

Requirements

2+ years of professional kitchen leadership experience in a full-service restaurant
Strong understanding of culinary preparations and advanced knife skills
Successful completion of satisfactory background check
Available and willing to work flexible hours based on business needs including weekdays and weekends
Demonstrates strong communication, organizational, and problem-solving skills
Expresses sincere enthusiasm for the role and passion for culinary
Must know how to prioritize, delegate, and respond in a timely fashion
Able to work under pressure, multi-task, and stay focused while maintaining hospitality
Ability to remain standing for up to 10 hours
Ability to remain stationary in desk/meeting environment for up to 8 hours
Ability to move up and down stairs occasionally
Ability to move quickly based on guest needs
Ability to regularly move and lift up to 50 lbs
Ability to use repetitive manual dexterity frequently
Ability to bend, stretch, and reach frequently
Ability to bend at the waist regularly
Ability to lift above head
Ability to visibly survey areas clearly
Ability to communicate and exchange information effectively
Ability to read, write, speak, and understand basic English
Ability to perform assigned tasks in a safe manner
Ability to work flexible hours based on business needs including midweek and weekend days
Food Handling certification required

Nice to have

Some banquet/event experience a plus
Some classroom culinary training a plus
Bilingual (English/Spanish) highly desirable

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