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Restaurant Sous Chef

The Line

Restaurant Sous Chef

Los Angeles, CA
Full Time
Paid
  • Responsibilities

    About our Company

    Created in collaboration with two-star Michelin Chef and native Angeleno, Josiah Citrin, Openaire is a poolside oasis of green at the center of the Koreatown. The menu features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA.

    We are seeking a dynamic Restaurant Sous Chef to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.

    Responsibilities

    Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel

    Ensure health and safety standards are met to maintain safe food preparation practices and areas

    Responsible for training, guiding, managing and scheduling personnel

    Expedite during service which includes arranging tickets and ordering food preparation

    Ensure product consistency and accuracy through constant recipe adherence, daily line checks and appropriate portion control as set forth by the Executive Chef

    Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standards

    Order all kitchen products in conjunction with the Purchasing Manager ensuring adequate stock of food, dry goods and equipment

    Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes

    Maintain “open door” communication with employees

    Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control

    Ensure staff understands their job expectations before holding them accountable

    Attend relevant meetings

    Core Competencies

    High School diploma or general education degree (GED)

    Culinary degree preferred

    Four (4) years related experience in hospitality or service industry preferred

    Strong communication skills

    Collaborative spirit

    Ethical Conduct

    Computer Proficiency: Microsoft Office, Opera PMS

    Positive Attitude

    Eye for Detail

    Problem solving abilities

    Compensation & Benefits

    We offer competitive wages and benefits while fostering a diverse and inclusive work experience.

    We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.

    About our Brand

    Designed in collaboration with Sean Knibb, the LINE LA, originally built in 1964, embraces its mid-century bones and culturally rich neighborhood to create an inspiring boutique hotel experience. A place of community and gathering, the LINE LA’s lobby welcomes travelers and neighbors alike. Between locally crafted dishes, a shop locally-curated by art and design collective Poketo, and nightlife vibes designed by the Houston Brothers, the LINE delivers a rich, layered, urban experience unlike any other in Los Angeles.