Job Description

Job Description

Job Description

Join Tres LA Group as Our Executive Sous Chef!

Are you a culinary visionary ready to lead in a dynamic, high-volume environment? As our Executive S ous Chef , you’ll spearhead the creation of globally inspired, from-scratch menus, overseeing every aspect of kitchen operations in our cafes. We’re looking for a culinary leader with a profound skillset who is capable of delivering exceptional quality, managing complex operations, and building a strong, collaborative culture.

Your Role:

• Culinary Leadership: Develop innovative menus that draw inspiration from cuisines worldwide, maintaining our commitment to scratch-made, high-quality food.
• Team Management: Lead a team of Junior Sous Chefs, Line Cooks, Prep Cooks, and more, fostering a positive work environment through mentorship, training, and performance management.
• Client Interaction: Regularly collaborate with key client chefs, attending meetings and ensuring our kitchen operates to the highest standards in both service and presentation.
• Operational Excellence: Oversee kitchen operations, from food quality control to safety and sanitation compliance. Maintain rigorous HACCP plans and drive consistent execution of operational goals.
• Culture Building: Promote a creative culture that balances innovation with the order and structure needed in a high-demand environment.

Essential Responsibilities:

• Execute diverse, high-volume production based on daily recipes and directions.
• Manage and evaluate kitchen staff performance, morale, and appearance.
• Control inventory, budget, and operational goals.
• Conduct daily and monthly reviews of food quality, kitchen cleanliness, and health standards.
• Develop and test new recipes, overseeing all aspects of food prep and service.
• Work closely with client chefs in meetings to ensure expectations are met.
• Maintain HACCP plans, food safety, and regulatory compliance.

What We’re Looking For:

• Culinary Expertise: Strong knowledge of multicultural cuisines and high-volume production.
• Leadership Skills: Proven experience leading large kitchen teams in fast-paced, high-stakes environments.
• Client Focus: Ability to work closely with clients, maintaining professionalism and clear communication.
• Cultural Fit: Someone who’s cool under pressure, promotes a positive work environment, and can balance fun with discipline.

Preferred Qualifications:

• Experience in Corporate Dining preferred
• Culinary Degree (preferred).
• 5 years of kitchen management experience in moderate to high-volume operations.
• Bilingual (Spanish) is a plus.
• Computer literacy (Google suite, Microsoft Suite, and others).
• ANSI-certified California Food Handler’s Certificate.

Physical Requirements:

• Ability to stand, walk, and lift during shifts.
• Strong visual acuity for various kitchen tasks.

What We Offer:

• Work-Life Balance: Monday-Friday schedule with no nights, weekends, or holidays!
• Generous Benefits:
  • 2 weeks of Paid Time Off
  • 11 Paid Holidays Off
  • Medical, Dental, and Vision Insurance
  • Life Insurance
  • 401k plan
• Perks: Complimentary meals during your shift.
• Inclusive Environment: Join a diverse and welcoming workplace where your ideas are valued.
• Compensation : $90,000 - $100,000 annually

If you’re passionate about food, hospitality, and leading in a vibrant, high-energy environment, we encourage you to apply for this exciting opportunity.

 

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Job Tags

Holiday work, Worldwide, Shift work, Night shift, Weekend work, Monday to Friday,

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