Sous Chef - Carmel

Carmel is hiring a Sous Chef to join Oliva Restaurant Group’s brand-new concept, Carmel. As a ‘love letter to the coast,' Carmel will be founded in exceptional food and hospitality reminiscent of where the ocean meets the land.

Everything we do & consume is an effort to share flavorful moments that celebrate worldly cuisine, honor local ingredients, and deepen our connections with each other. Founded by Tal Baum, ORG is a collective of seasoned renegade storytellers with various backgrounds. Every detail of our restaurants is part of a much larger narrative and the table is our way of welcoming others into that story. We work hard as a team, we have fun, and we celebrate our successes every day. We seek the growth, development, and betterment of not only you but also every member of our team. Successful candidates should have a drive to learn, challenge themselves, and be passionate about helping others achieve the same.

QUALIFICATIONS

• Ability to adapt to changing priorities and manage stress
• Food Handling and Safety knowledge
• Knife and measuring skills; manual dexterity and speed
• Ability to follow and prepare recipes
• Ability to lift and carry 30 lbs.
• Strong organizational and communication skills
• Reliable transportation
• 3+ years of kitchen management experience in a full-service restaurant

DUTIES

• Assist the Executive Chef in the production of menu items that reflect Oliva's culinary vision and concept
• Oversee the preparation, cooking, and presentation of all food items to ensure consistent quality and adherence to Oliva's standards
• Lead and mentor the kitchen team to maintain high levels of productivity, efficiency, and morale
• Monitor food costs and develop strategies to minimize waste and maximize profitability
• Stay up-to-date with industry trends, new ingredients, and cooking techniques to enhance menu offerings and drive innovation
• Collaborate with the front-of-house team to ensure seamless service and exceptional guest experiences
• Maintain inventory management systems to ensure proper stock levels of all kitchen supplies and adhere to processes for regular inventory audits and reconciliation
• Ensure proper storage, labeling, and rotation of all food products
• Ensure compliance with all health and safety regulations and maintain a clean, safe, and sanitary kitchen environment
• Assist in the execution of special events and catering functions as needed.

BENEFITS

• Competitive salary
• Full benefit eligibility for medical insurance
• (401)K plan (eligible after 12 months of employment)
• Performance-based raises and promotions
• Paid time off
• Continuous education benefit
• Complimentary meal plan at ORG