Specialty Restaurants Corporation logo
Full-time
On-site
Los Angeles, California, United States
$90,000 - $110,000 USD yearly

Overview:

The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center. The Proud Bird was named LA's Hottest Food Hall by Food Network

Specialty Restaurants Corporation holds an impressive portfolio of 17 award-winning restaurants throughout the U.S. including The Proud Bird, and we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service and breathtaking views.

Our mission at The Proud Bird/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our employees, guests, partners, and community. We look forward to adding our next valued leader!

Top-notch Benefits:

  • Competitive salary
  • Quarterly bonus plan
  • Benefits including vacation pay, medical, dental and vision insurance
  • Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more!
  • Company dining package with allotted spending amount each month
  • 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
  • Paid/Floating holidays for 5 major holidays
  • 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

Pay: $90000 - $110000 / year

Essential Duties:

  • Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel.
  • Assists the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities.
  • Responsible for reviewing all performance reviews and recommendations made by the Sous Chef.
  • Responsible for training, managing, and developing all culinary team members.
  • Responsible for scheduling kitchen personnel in conjunction within forecasted labor and predetermined budgets
  • Responsible for estimating food usage and ordering products accordingly.
  • Responsible for monitoring and controlling food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures.
  • Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards.
  • Ensures proper equipment cleaning and maintenance.
  • Maintains a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met
  • Completes all weekly and monthly food and supply product inventories

Required Skills/Abilities:

  • Ability to create and maintain a strong team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load.
  • Excellent interpersonal, verbal, and written communication skills.
  • PC literate with a working knowledge of MS Office preferred.
  • Must be able to clearly and effectively communicate English.
  • Proven working experience as a head chef
  • Excellent record of kitchen management + BOH budget management 
  • Ability to spot and resolve problems efficiently
  • Capable of delegating multiple tasks
  • Keep up with cooking trends and best practices

Qualifications:

  • 3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience
  • Banquet experience strongly preferred
  • Strong skillset in leading, coaching and supervising junior chefs and cooks