Sous Chef

Company: Skirball Cultural Center
Location: Los Angeles
Posted on: April 29, 2025

Job Description:

The Skirball Cultural Center seeks a capable Banquet Sous Chef. Reporting to the Executive Chef, this position is responsible for the execution of all banquet events and for managing back-of-house staff during certain a la carte services, functioning as a liaison between the frontline kitchen staff, the Executive Chef, and the front of house management team. Starting salary: $70,000 per year Responsibilities: Plan, oversee, and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets Lead the Banquet Kitchen Team in food preparation and presentation during all events. Assign detailed preparation and specific duties lists to auxiliary banquet kitchen staff for upcoming events Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO) Oversee and aid in production and execution of menu items. Monitor the receipt, storage, and rotation of food (complying with health department regulations), including coverage, labeling, dating, and placing items in proper containers for kitchen service Supervise, aid, and inspect daily cleaning procedures of kitchen, walk-in, and freezers Help train and supervise kitchen employees on proper techniques, plating, and organization; evaluate employees' performance, give guidance, and discipline as necessary; create and maintain schedules; ensure employees punch in and out at the correct times Maintain food and labor costs as budgeted Assist in creating new seasonal menu items in coordination with the Executive Sous Chef and Executive Chef Maintain effective communications with the Executive Sous Chef and Executive Chef concerning food production; maintain consistent communication with banquet cooks Continue self-education of hospitality industry using available tools such as internet, industry magazines, and books Qualifications, Experience, and Attributes: Current Manager's ServSafe Certificate Ability to navigate through event management websites such as Ungerboeck Working knowledge of kashrut observance and Kosher products Working knowledge of methods, materials, and practices of volume food preparation and of sanitary methods used in food preparation and kitchen maintenance Experience calculating figures and performing mathematical functions to meet business needs Physical ability to lift and carry heavy products and equipment and to stand and walk most of the working day Excellent oral and written communication skills and the ability to communicate production needs to key personnel so they understand expectations and parameters Managerial and leadership skills to manage a large team in a commercial kitchen Ability to work a flexible schedule, including evenings and weekends Preferred: fluency in Spanish Employment Type: Full Time Years Experience: 1 - 3 years Bonus/Commission: No

Keywords: Skirball Cultural Center, Irvine , Sous Chef, Hospitality & Tourism , Los Angeles, California