Sous Chef

Sous Chef

Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Perched atop the scenic hills of Granada Hills, The Odyssey offers breathtaking panoramic views of the San Fernando Valley, providing an unforgettable dining experience. As a proud leader in farm-to-table cuisine, we are committed to delivering fresh, vibrant, and flavorful dishes that celebrate the best of California's seasonal ingredients.

Recognized as one of OpenTable's Diners' Choice Award winners and consistently ranked among the top scenic restaurants in Los Angeles, The Odyssey has been a premier dining destination for decades. Our exceptional hospitality and innovative culinary approach have also earned us accolades from local food critics and publications, solidifying our reputation as a must-visit culinary landmark.

Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member!

Competitive benefits include an industry-leading compensation package, comprehensive health plans, lifestyle spending account benefits, variety of supplemental benefit plans, 401k with annual employer match, employer paid life insurance, monthly reward dollars, accrued paid vacation, paid/floating holidays, paid sick time renewed yearly, education assistance program, employee assistance program, and management referral program.

Position summary: As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment.

Job duties include assisting the Executive Chef in daily kitchen operations, developing and executing menu items, ensuring all dishes are prepared to the highest quality and presentation standards, supervising and training kitchen staff, monitoring and maintaining inventory levels, upholding all health and safety regulations, collaborating with the Executive Chef to create new dishes and seasonal menus, overseeing kitchen equipment maintenance, managing food cost and labor budgets, ensuring timely and accurate execution of orders during service hours, and performing additional responsibilities as requested by the Chef or General Manager.

Education/experience/skills include proven experience as a Sous Chef or similar role in a high-volume, fine dining restaurant, culinary degree or equivalent experience, strong leadership and communication skills, in-depth knowledge of food safety and sanitation standards, ability to work in a fast-paced environment and handle multiple tasks simultaneously, creative and passionate about food, with a keen eye for detail, strong organizational and problem-solving skills, and flexibility to work evenings, weekends, and holidays as needed.

Physical demands include frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 30 pounds, standing for the duration of a 6+ hour shift with appropriate breaks, regular and prolonged standing and walking to prepare food, cleaning workstations, moving garbage, etc., occasional ascending/descending stairs across the restaurant to move food items, equipment, etc., repeating motions that may include the wrists, hands and/or fingers, frequent use of hand to finger motions, handle or feel objects, reach with hands and arms, constant bending, stooping and turning, etc., constant exposure to hot and damp temperature fluctuations.

The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

We are an Equal Opportunity Employer. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. All job offers are contingent upon successfully passing pre-employment background check.