Tres LA Group
Executive Sous Chef for Corporate Dining
Tres LA Group, Los Angeles, California, United States, 90079
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 Sous 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 Off11 Paid Holidays OffMedical, Dental, and Vision InsuranceLife Insurance401k 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 annuallyIf you’re passionate about food, hospitality, and leading in a vibrant, high-energy environment, we encourage you to apply for this exciting opportunity.
#J-18808-Ljbffr
Are you a culinary visionary ready to lead in a dynamic, high-volume environment? As our
Executive Sous 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 Off11 Paid Holidays OffMedical, Dental, and Vision InsuranceLife Insurance401k 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 annuallyIf you’re passionate about food, hospitality, and leading in a vibrant, high-energy environment, we encourage you to apply for this exciting opportunity.
#J-18808-Ljbffr