Botanica Junior Sous Chef

We are looking for an experienced, highly-motivated JUNIOR SOUS CHEF to join our team! Botanica is an ambitious, critically lauded, modern Californian restaurant in Silver Lake with an extensive natural wine program, a farmer’s market-driven menu, a pantry line and provisions market, and a bakery program. 

A Sous Chef’s responsibilities include working closely with our chef to lead the BOH team in all facets: organization, education and execution of service. The role includes administrative tasks (ordering, prep lists, inventory) and requires regular problem solving, a high level of productivity and output, extreme attention to detail, hyper organization and cleanliness, and a drive for excellence. 

We source exceptional products from local farmers and producers (via twice-weekly trips to the Santa Monica farmers market); as such, an obsession with quality and a deep respect for seasonal produce are requisites. 

What We Offer: 

Competitive compensation, including health benefits. An ambitious, creative kitchen that works with high-caliber ingredients. A work environment based on the non-negotiable core values of nourishment, respect, equality, sustainability, positivity and professionalism. Multifaceted work (the job will span our daytime menu, nighttime menu, market products, and events). Management who cares deeply about your well being, satisfaction and success. Opportunities for long-term growth and evolution. 

Primary Responsibilities: 

• Take initiative, working as a team leader to foster a respectful and nurturing workplace environment.
• Work with Sous and Executive Chef to ensure all food preparation and execution is done consistently and efficiently, upholding company-wide standards and policies and minimizing labor cost.
• Implement management systems and confer with all levels of management to ensure smooth functioning of procedures
• Demonstrate excellent line work ethic, knife skills, cleanliness, and a professional attitude. 
• Exhibit stellar organizational habits pertaining to all areas of the kitchen and storage.
• Demonstrate the ability to help lead a team through the tumult of varied services.
• Assist in ordering, receiving, storage, sanitation and consistent execution of food at the highest possible level of quality
• Assist in daily and monthly inventory of all food products work to minimize waste.
• Implement and communicate standards of operations and service. 
• Enforce the proper and thorough maintenance of equipment and facility on an ongoing basis.
• Hold the team to the highest standards pertaining to sanitary practices for food handling, general cleanliness of kitchen areas, and compliance with operational standards.
• Maintain an unquenchable thirst for knowledge regarding farmer’s market produce, vendors, and fresh seasonal cooking!
• Work with chef and sous to inspire and create dishes for the menu as well as food/products/offerings for the market.
• Assist in producing for our market, catering jobs, private and other special events.
• Do everything within your ability to help Botanica thrive, excel and grow! 

Physical Requirements: 

• This is a role that requires physical stamina – carrying up to 50lbs (such as produce boxes); organizing prep, service and storage areas; going up and down stairs; and maintaining an energized presence in the kitchen during multiple hours of service.