Jr. Sous Chef

Kitchen ManagerThe h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world's best restaurants, nightlife, and events.A chance for someone to personify what The h.wood Group embodies in luxury and hospitality by creating extraordinary moments for our team and customers. Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. We are looking for an energetic professional who doesn't mind wearing multiple hats. Well organized, flexible and enjoy the challenges of working in a fast-paced environment.Responsibilities:Leads kitchen, team on day-to-day operationsProvides guidance to junior kitchen staff members, including, but not limited, to line cooking, preparation, and dish platingOversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assuranceKeeps cooking stations stocked, especially before and during prime operation hoursHires and trains new kitchen employees to restaurant and kitchen standardsManages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsWorks with Restaurant Director to maintain kitchen organization, staff ability, and training opportunitiesVerifies that food storage units all meet standards and are consistently well-managedCoordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffingRequirements:High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferredMinimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferredAbility to communicate clearly with managers, kitchen and dining room employees, and guests.Safe Food Handling CertificationAbility to bend, stand, and stoop for long periods of time, and working long hours in hot conditionsMust have experience calculating figures and amounts and performing mathematical functions to meet the business needsJob Details and Benefits:Full-time, exempt positionFlexible, routine-time offHealth, dental, vision, and life insurance with company contribution offered the first of the month after 60 days of employment