Company Overview:
Specialty Restaurants, a leader in the hospitality industry, and is a high-spirited and successful family-owned corporation.
Named one of Travel Leisure's "Best Date Spots in America", Castaway has curated a whole new dining experience where everyone, including our employees, feels like a star. Our seasonally-inspired menu features interesting cuts of meats from top-notch butchers, a raw bar, vegetable-centric sides, and build-it-yourself charcuterie boards. Castaway has received various notable accolades, including being named one of the top "Most Romantic Restaurants in LA" by Thrillist, LA Weekly, Zagot, Yelp, Open Table, and NBC.
Our mission at Castaway/Specialty Restaurants is to always innovate and consistently deliver a 5 star experience for our teams, guests, partners and community. SRC prides itself on growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member!
Job Summary:
The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. He/she also supports the Executive Chef by completing projects as directed. The Exec Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence.
Competitive Benefits:

• Industry leading compensation bonus program
• Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
• 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 a $4,000 payout for qualifying management positions

Pay: $80000 - $90000 / year
plus bonus
Job Duties:
• Responsible for food production, and leading a team of cooks to provide 5-star high-quality food to all guests
• Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns.
• Operates all kitchen equipment safely and correctly.
• Follows facility and chef's safe food handling guidelines.
• Follows all sanitation and nutrition practices
• Follows all portion sizes, quality standards, department rules, policies and procedures
• Oversee and assist the kitchen staff in all aspects of food production
• Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time.
Education/ Experience/ Skills:
• Minimum 3 years' in a similar Chef role in a high-volume restaurant environment
• Detailed oriented with a strong emphasis on accuracy and time management.
• Ability to interface with various levels of management
• Strong familiarity with OSHA and all local Department of Health Regulations.
• PC literate with a working knowledge of general systems
Physical Demands:
• 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.