Executive Sous Chef - Luminarias Restaurant

Company Overview

A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25‑foot floor‑to‑ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence.

Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers.

We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member!

Pay: $75000 - $85000 / year

(plus bonus)

• Industry‑leading compensation package
• Comprehensive Health Plans that include a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
• * NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more!
• 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 up to a $4,000 payout for qualifying management positions

The Exec Sous Chef will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full‑time employees as well.

• Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off‑premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set‑up and BOH event set‑up.
• Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
• Develop, train and mentor culinary team. Act as a resource to them as well as other back‑of‑house (BOH) personnel.
• Work with executive chef in developing and training staff.
• Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards.
• Attend and participate in culinary job/career fairs when appropriate.

• Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
• Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events.
• Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events.
• Assist executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools.
• Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports.
• Work with executive chef to forecast seasonal staffing levels, hiring and attainment/retention of staff.

• Work with off‑premise culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Conduct hands‑on teaching and training in kitchen and at events,…