Pastry Sous Chef - CDK

Casa Dani means Dani’s House, derived from southern Spain’s tradition of naming small family restaurants as if they were the Chef’s home, and that is precisely Chef Dani Garcia’s intention, opening the doors to his house through avant-garde cuisine and a menu featuring items inspired by Spain’s Mediterranean south. One of Spain’s most internationally renowned chefs, having achieved 3 Michelin stars and the Bib Gourmand in 2015, Garcia’s culinary style mixes surprising flavors, textures, and even temperatures without losing sight of his culinary roots.

SAM NAZARIAN’S CASA DANI & KATSUYA RESTAURANTS BY SBE UNITE TO BRING MEDITERRANEAN AND JAPANESE CUISINES TO A FLAGSHIP CULINARY EPICENTER IN LOS ANGELES AT WESTFIELD CENTURY CITY.

The venue, spanning 17,000 square feet with a seating capacity for 400 guests, will play host to a trio of bars, including an open-air Katsuya Beer Garden, an atrium arrival area, the terrace with views to Beverly and Hollywood Hills, and the remarkable individual Katsuya and Casa Dani dining rooms.

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY.

A pioneering icon in lifestyle hospitality, sbe has become an international brand. As a multiplatform hospitality and nightlife company, we create innovative concepts and award-winning experiences. As incubators and operators, we develop globally acclaimed culinary brands, critically acclaimed restaurants, lounges, and nightclubs. What unites them is a continued commitment to innovation, and service, delivering an unparalleled experience that exceeds the highest of expectations and sets new industry standards. sbe conceptualizes and develops innovative concepts that invite you to INDULGE IN THE EXTRAORDINARY.

Job Summary:

Under the general guidance of the Culinary Director, Regional Pastry Chef and Chef de Cuisine, perform the daily execution of all assigned pastry production. This position is responsible for ensuring the highest quality food is served at all times. The Pastry Sous Chef handles all aspects of their assigned station – sets up, stock product, cook, and presents dishes according to recipes, cleans, sanitizes, and maintains equipment, utensils, and tools.

ESSENTIAL FUNCTIONS:

• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related systems.
• Role models company quality standards and service
• Constantly growing and providing clear direction and achievable goals for their entire team.
• Current with culinary concepts, practices, and procedures
• Ability to estimate food consumption and requisition or purchase food.
• Carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate parts required for efficient service.
• Ensure a consistent, high-quality product is produced- daily line checks and quality control
• Ensure proper equipment operation and maintenance.
• Ensure proper safety and sanitation in the kitchen.
• Must be able to prepare selected items or for selected occasions.
• Assists with menu planning.
• Respect all food products and ensure proper storage and rotation are practiced daily in accordance with SOP’s, local Health Department and HACCP regulations
• Follows specifications, recipes, and execution of all SOPs & recipe guides to ensure flavor, quality, size and presentation of products meet the venue’s standards with precision in a fast-paced environment.
• Pastry Sous Chef will be responsible for communicating with their chef clearly about their needs for production /product/ service. It is their responsibility to keep their station up to health and safety standards.
• Always maintains a clean and organized work area and is in compliance with the established sanitation standards of superior hygiene.
• Maintains clear and effective communication between employees and promotes a positive atmosphere in the kitchen
• Understands and takes part in the venue’s sanitation standards and encourages in the savings of the company’s assets by preventing unnecessary waste
• Follows all company policies and procedures including food safety program and safety and security
• Finds methods to improve the efficiency of the department and increase productivity.
• Must be able to multitask.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
• Understands safe usage and cleanliness of tools and smallware’s – ie: blender, mandolin, knives, etc.

ADDITIONAL RESPONSIBILITIES:

• Communicate effectively, both verbally and in writing, to provide clear directions to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.

To be aware of and ensure constant compliance with all necessary operational policies including:

• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing

DESIRED QUALIFICATIONS:

• Current with culinary concepts, practices, and procedures
• Current experience in the hospitality industry in a kitchen management role
• Active in furthering his/her own culinary development.
• Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
• Proven leadership and managerial skills
• Supports an environment of colleague growth and development.
• Familiar with financial planning, analyzing data, trends and implementing strategies for improvement.
• Clear and concise written and verbal communication skills
• Must have excellent organizational, interpersonal, and administrative skills.
• Proficient in MS Word, Excel, company communication technology

Skills & Requirements:

• High School Diploma or equivalent preferred
• Restaurant opening experience is a plus!
• Spanish Mediterranean cuisine experience is a plus!
• Prefer two to four (2-4) years of experience working in a high volume and detailed-oriented kitchen
• Must be a team player, with a positive attitude. Must also have the hunger to learn.
• Experience in large batch production.
• Ability to lift 50 pounds of weight. Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Knowledge of how and the ability to make petite fours, tempering chocolate, and ice cream production. Knowledge of how to make entremets and cakes.
• Able to work in kitchen conditions that include extreme heat and cold (walk in freezer/refrigerator) to access product needed for service.
• Must have an exceptional personality and hospitality driven attitude
• Ability to multitask, work in a fast-paced environment and have a high-level attention to detail
• Ability to work independently and to partner with others to promote an environment of teamwork
• Must be able to stand or walk a minimum eight-hour shift.
• Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
• Must have excellent communication skills and be able to read, write, speak, and understand English.

Job Type: Full-time

Pay: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Bereavement leave
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Food provided
• Health insurance
• Health savings account
• Life insurance
• Opportunities for advancement
• Paid time off
• Retirement plan
• Vision insurance

Compensation Package:

• Yearly bonus

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Every weekend
• Monday to Friday
• Morning shift

Ability to Commute:

• Los Angeles, CA 90067 (Required)

Work Location: In person

Salary : $70,000 - $75,000