Sous Chef - Baltaire - BALTAIRE

Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

Our Concept
A high-end steak and seafood eatery that will provide Angelinos with an enticing combination of succulent steaks, delectable seafood dishes and cultivated mixology with sophisticated old-school service in a modern, fine dining setting. Our concept will also serve as a sought after lunch destination, with a day menu offering an array off salads and lighter entrees at a lower price point.

Atmosphere
Our steakhouse will provide guests with a unique and invigorating ambiance. The rare-to-find terrace offers an airy, charming area with a retractable awning for a brunch or lunch encounter, as well as a classic, candle-lit atmosphere in the evenings. The interior's daylight hours will serve as an amiable dining space soaked with sunrays as they shine through an enormous skylight, creating a stunning environment for business and casual lunches.

With music pouring from a grand piano and a warm glow exuding from the indoor fireplace, these elements will allow guests to enjoy the best quality steaks in Los Angeles in a restaurant steeped in elegance and sophistication.

Both the interior and exterior of the restaurant serve as the perfect setting for corporate meetings, private parties, award banquets, or VIP restaurant functions. The private dining area has been designed to encompass a wide range of appeal, including serving as an elegant event space for any type of occasion.

What We Expect:

Description & Necessary Qualifications

The Sous Chef will work under the Executive Chef and Chef de Cuisine and will assist in overseeing complete operation of the kitchen. Two to three years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-100 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified.

Duties & Responsibilities

• Kitchen operations oversight.
• Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales.
• Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.
• Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.
• Understand how to use basic computer applications and POS systems.
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
• Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.

Standards & Safety Compliance

• Must have thorough understanding of California labor and hiring laws.
• Must follow in-house safety program and conduct monthly in-house health inspections.
• Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines.
• Commit to source locally when possible and cultivate diversity in the kitchen.

Ideal Candidate Will Have:

• Minimum of 2+ years of Sous Chef experience within a fine dining restaurant.
• Minimum of 5+ years cooking experience
• ServeSafe Certified
• Ability to work on your feet for extended hours.
• Strong organizational and time management skills with a particular attention to detail.
• Strong knife skills.
• Creativity and idea generator and executer.
• Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays.
• Strong food and beverage knowledge.

We Offer:

• $75-$85K Annual Salary + 20% Quarterly Bonus
• 401K Retirement Savings
• Medical/Dental/Vision Insurance
• Free meal per shift
• Growth & Development opportunities