Sous Chef | The Dutchess - Ojai | Now Hiring

Culinary Agents is working with the team at The Dutchess - Ojai to connect them with talented hospitality professionals.

The Dutchess - Ojai - Now Hiring: Sous Chef

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This all-day bakery, café and Burmese restaurant opened in January 2022 in the heart of downtown Ojai, and is housed in an historic building on the site of the town’s first bakery. It’s an “everything place” that captures the spirit of Ojai’s farmers and artisans, and is a fun eclectic collaboration amongst friends and family—Zoe, Josh, Baker Kelsey Brito and Chef Saw Naing. Daytime features great coffee and tea from local purveyors, rustic breads and pastries, comforting egg dishes, fresh salads and seasonal sandwiches. Nighttime shifts into an energetic restaurant featuring Burmese fare, as a celebration of Saw’s heritage. Sommelier Emily Johnston curates a list of small production wines focused on grapes farmed in an ecologically-responsible way, alongside the team’s farmers’ market-driven classic cocktails and mocktails, and regional craft beers. Everything is crafted from beautiful ingredients, with the majority coming from within 50 miles, including Zoe and Josh’s 50/50 Farms and other farms focused on soil health. RC Family Guiding Principles Serve delicious, thoughtful food using the best local ingredients. Create an environment for guests where they feel like they are being taken into our home and cared for. Take care of ourselves and each other so we can feel proud about the work that we do. Benefits Include: Participation in quarterly bonus program Fully Covered Anthem Silver PPO Healthcare 401k Savings Program $75 Monthly Cell Phone Reimbursement Stipend Annual $500 WellnessStipend Paid Time off Paid Sick Time Dining Discount The Sous Chef isresponsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Chef with everything they need to create dishes for customers. As Sous Chef, your job responsibilities include, but are not limited to: Oversee deep cleaning projects to make sure they are done on time and to a high standard. Manage the kitchen maintenance calendars and make sure all equipment is serviced properly. Record all services in the R&M log. Assist with the prep list to allow the team to operate quickly and efficiently. Ensure that food is not wasted and that surplus/aging product is utilized. Responsible for logistics involved with running the kitchen and menu development for a busy restaurant, including the hiring/training of kitchen staff, farmers market sourcing, kitchen maintenance, budgeting and working with purveyors. Responsible for the daily operation of the restaurant including food production, staffing, ordering, inventory, controlling food and labor costs and upholding the highest standards of food sanitation, organization and cleanliness. Support the Chef for all hiring, training, scheduling while working within our budgeting goals. Help write opening menus and recipe test all dishes. Cost all menu items for the opening menu and cost all new dishes as they go on the menu. Keep a binder or folder with all menu item ingredients and COGS for the items. Recipe test all dishes and present dishes until we get a final mutually agreed upon menu. Attend weekly manager meetings and monthly P&L meetings. Be responsible for all kitchen labor and COGS numbers. Be a leader within the restaurant for both BOH and FOH staff. Maintain the highest level of integrity and ethics, and model our Family of Restaurants motto of “Taking your work very seriously but not taking yourself too seriously in the process”. Maintain the highest of food safety standards and an “A” grade from the Health Dept at all times. Participate in any media/charity events that the group feels is worthwhile. Requirements Dedicated leader who is committed to serving the team. Ability to work quickly and efficiently without compromising quality. Strong communication skills. Fundamental understanding of sanitation, cleanliness and personal hygiene. California Food Handler’s card . Regular, predictable and reliable attendance. Excellent attention to detail . Ability to effectively communicate with coworkers verbally. Ability to operate all equipment necessary to perform the job. Physical Demands Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds. Working Conditions Working conditions involve noise, heat, temperature changes, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the workload and staffing.

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