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Sous Chefs

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 90292
Industry: All
Employer: Cafe del Rey
Job Tracking ID: 1382093035
Job Description:
Inspired by the coastal towns of the Mediterranean, the food at Cafe del Rey is about discovery, simplicity and quality of ingredients. Our Chef uses robust and clean flavors in his daily menus which also include beautifully presented market fresh cocktails, a daily raw bar and the freshest catches of the day sourced from local vendors. With stunning waterfront views of the Marina, Cafe del Rey upholds the reputation of being one of Los Angeles' most romantic restaurants, a beautiful dining destination for Angelenos and visitors alike.

As part of Tavistock Restaurant Group, we have restaurants and concepts across the U.S., and offer a challenging opportunity to grow with an ever-expanding company.

We currently have an excellent opportunity available for an experienced Sous Chef to join our high profile team in Marina del Rey, CA. Qualified candidates will possess at least 4+ years of culinary management/sous chef experience with expert knowledge of food specifications including but not limited to preparation, presentation and cooking methods. In addition, the successful candidate must be professional, innovative, and possess well-rounded culinary skills with creativity and passion for culinary arts.

Duties Include:

Managing all aspects of the kitchen in accordance with the goals, objectives and culture set forth by the company.
Maintain a high standard of quality with regard to product, people, sanitation and safety.
Responsible for the delegation of work, recommendation of action on team members.
Regular team member meetings
Responsible for team member schedules
Development and implementation of Training Programs for assigned departments
100% guest satisfaction

Quality Standards:
Ensure the highest quality food, beverage and supply product
Ensure the restaurant maintains the highest quality service and hospitality
Communicate quality standards to the kitchen
Motivate teams for success

Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description


The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.


The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.


This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.


This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.