Executive Sous Chef for Fine Dining Concepts!

Manhattan Beach, CA 90266

Industry: Hotel & Restaurant Job Number: JN -042019-35732 Pay Rate: $60,000 - $75,000
We are in search of an Executive Sous Chef for our upscale, high-volume concepts! We are a well-known restaurant group in the LA market, looking for an amazing culinarian to join our team. We have high expectations for our Executive Sous Chef and are looking for someone with strong operational experience.

Executive Sous Chef de Cuisine Responsibilities:
  • Strong Leader
  • Good communication skills
  • Control all financials from food cost to inventory
  • Mentor and train our team
Executive Sous Chef de Cuisine Requirements:
  • Strong operational experience: at least 3 years as a Chef de Cuisine and 5 years as an Executive Sous Chef
  • High-level experience with systems/controls
  • Strong leadership/mentorship of others
  • Strong financial knowledge
Executive Sous Chef de Cuisine Benefits:
  • Competitive salary
  • Health, Dental, and Vision
  • Bonus
  • PTO/Vacation
We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status, or any other class protected by federal, state or local law. In addition, we do not discriminate against qualified applicants with arrest or conviction records.

Peggy Hong
Senior Recruiter

I enjoy recruiting because I get to help candidates with their careers — it’s not just about helping them find a job; it’s about helping them make their next career move. I love being able to assist my clients in finding the right type of candidates for them, and when I see a right fit for them, it makes it worthwhile. The reason I love working with Goodwin is the support, the diversity in client profiles, and working with other recruiters to help clients and candidates!   

  •  Peggy Hong joined Goodwin Recruiting in January 2018.   
  • Peggy grew up in Chicago/Champaign, Illinois with hard-working parents who taught her to have a strong work ethic, integrity, and to be respectful. She has a lot of respect and love for her parents who came to the States from Korea and became business owners. She discovered her passion for cooking in college and decided to go to culinary school in Los Angeles after college. She worked with several restaurant groups in LA, working her way from Pastry Chef to Executive Chef.   
  • Peggy attended Illinois State University where she received her BA in English Literature.  
  • Peggy worked for BOA Steakhouse in West Hollywood and Santa Monica for seven years, starting out as a Pastry Cook and working her way up to Executive Sous Chef. She learned a lot about scratch cooking, management, and corporate structure. Peggy also worked for companies such as Obika Mozzarella Bar, Pit Fire Pizza, Wildcraft Sourdough Pizza, and Primitivo Wine Bistro. She has opened several restaurants from the ground up, set up training, implemented systems, and was a part of menu creation.  
  • In her free time, Peggy enjoys kickboxing. She has been doing it for about two years and loves the workout! She has two dogs and a rabbit. They each have different personalities, keeping every day fun and interesting. She is a huge foodie and loves to try different restaurants and especially desserts. 
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