Job Abstract

Company Overview:

A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25-foot floor-to-ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence.

Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers.

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!

Pay: $75000 - $85000 / year

(plus bonus)

Top-notch Benefits:

• Industry-leading compensation package
• Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
• *NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more!
• Variety of Supplemental Benefit Plans for life’s unknowns
• 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
• Employer paid life Insurance throughout the length of employment
• Monthly Reward Dollars to use at various company locations.
• Paid vacation starting at 2 weeks per year
• Paid/Floating holidays for 5 major holidays
• 24 hours paid Sick Time renewed yearly
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program with up to a $4,000 payout for qualifying management positions

Job Summary:

The Exec Sous Chef will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well.

Leadership:

• Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
• Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
• Develop, train and mentor culinary team. Act as a resource to them as well as other back-of-house (BOH) personnel.
• Work with executive chef in developing and training staff.
• Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards.
• Attend and participate in culinary job/career fairs when appropriate.

Financial / Labor Costs:

• Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
• Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events.
• Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events.
• Assist executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
• Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
• Work with executive chef to forecast seasonal staffing levels, hiring and attainment/retention of staff.

Culinary:

• Work with off-premise culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
• Work with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
• Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol.
• Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.
• Work with pastry team to insure that desserts served are executed properly at events by culinary staff.
• Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met.
• Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with executive chef when necessary.
• Work with Vice President of Operations and executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots.
• Work with executive chef on biannual culinary educational training programs.
• Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes.

Administrative:

• Edit menus for portioning, menu design and other details, making changes to menus as needed.
• Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system.
• Assist executive chef in detailed planning and administrative work with special projects.
• Fulfill all administrative responsibilities of executive chef as need

• Strong familiarity with OSHA and all local Department of Health Regulations.
• Three years senior level or executive chef experience in high-quality, volume-oriented environment.
• AOS Culinary School graduate or related training, degree in Culinary Arts preferred
• 3+ years related lead Chef experience
• Always practice company culture.
• Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
• Perform all reasonable requests from executive team.
• Attend and participate in all scheduled meetings and training sessions.
• Know and follow all company emergency and safety procedures.
• Must be able to communicate clearly and effectively in English.
• Passionate culinarian with effective palate and sense of presentation.
• Ability to handle multiple tasks and work well in environment with time constraints.
• Ability to troubleshoot effectively.
• Detail-oriented with good organizational skills, performing work accurately and efficiently.
• Demonstrated excellent communication skills, both oral and written.

• Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force.

Disclaimer: 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. We recognize that people are our finest asset. 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. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.