Sous Chef

Sous Chef Position at 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.

Essential functions of the job include the ability to remain standing for up to 10 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 visibly survey areas clearly and inspect visual details such as finished dishes, ability to communicate and exchange information effectively, ability to read, write, speak, and understand basic English, ability to complete a satisfactory background check, ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner, and ability to work flexible hours based on business needs including midweek and weekend days.

Technology and equipment used include Microsoft Office, Point of Sale Software/Ticket Printer, Reservations Software, Phone, Scheduling, Time Keeping, and Labor Management Software, Computer and Printer, Time Clock, Basic Cleaning Chemicals & Tools, Refrigeration Units & Freezers, Automatic Dishwasher, Kitchen Equipment, Commercial Stand Mixer, Meat Slicers, Sous Vide Machine, Mandolin, Commercial Food Processors and Blender, and Step Stool.

Working environment will primarily take place in a hotel and restaurant environment, in back of house kitchen areas, with group and solo work, and exposure to various hazardous chemicals, to be used only as instructed.

Key skills and experience required include 2+ years of professional kitchen leadership experience in a full-service restaurant, some banquet/event experience a plus, some classroom culinary training a plus, but not required, strong understanding of culinary preparations and advanced knife skills, successful completion of satisfactory background check, bilingual (English/Spanish) highly desirable, 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.