Sous Chef

Cassia is a critically-acclaimed Southeast Asian brasserie that's a partnership between husband-and-wife Chef Bryant Ng & Kim Luu-Ng and Rustic Canyon Family Co-Owners Josh Loeb & Zoe Nathan. Taking its roots from Bryant & Kim's culinary heritage and experiences, Cassia celebrates the fresh, vibrant flavors of Southeast Asia, striking a unique balance of soulful, ancestral cuisine and a California sensibility, utilizing the best quality ingredients from local farmers. General Manager & Sommelier Marianna Caldwell's comprehensive wine list encompasses an intriguing, global selection of planet-friendly wines to pair with the vibrant cuisine, while Bar Manager Jiayu Liu's fun cocktails incorporate Southeast Asian flavors and seasonal ingredients.

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:

• Fully Covered Healthcare
• 401k Savings Program
• Monthly Cell Phone Reimbursement Stipend
• Annual Wellness Stipend
• Paid Time off
• Paid Sick Time
• Dining Discounts
• Growth Opportunities

The Sous Chef should lead the team in accurately and efficiently cooking meats, fish, vegetables, soups, and other food products. As well as preparing and portioning food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. is responsible for overseeing and supervising the preparation of food and integrity of recipes, working with the Chef de Cuisine and Sous-Chef. In addition to the preparation of food, they must be able to act as a leader and be responsible for training, supervising, evaluating, and coaching the production prep team to meet Cassia’s standards of food preparation. They are responsible for helping the Chef de Cuisine promote Cassia’s culture, mission, and philosophy. Strong interpersonal skills and clear communication is essential.

The sous chef is responsible for working quickly and efficiently to support the team and ensure that the chef’s standards are maintained. To ensure the integrity and quality of food preparation and Cassia’s standard of culture and conducts are met at all times. 

Duties and responsibilities 

As a Sous Chef, your job responsibilities include, but are not limited to:

• Be a team player, and find ways to serve the team.
• Communicate clearly and effectively with other members of the team, management, and colleagues.
• Lead by example, working quickly and efficiently, respecting the ingredients and your fellow teammates.
• Take the temperature of hot and cold food on the line, as well as in the refrigerator units and walk in. Make sure that the sanitizer buckets are placed in proper positions and that the solution is correct.
• Oversee prep list is completed efficiently and according to the standard of the chef. Also ensure proper cooling of the prepped food items. Double checking PM staff marks/requests. 
• Make sure that proper sanitation is being practiced and maintained throughout the kitchen.
• Run breaks for the hourly staff. 30 min unpaid break schedule AM Shifts: Break at 11 am PM Shifts: 4:30 pm.
• Assist in hiring, development, training, and mentoring staff. Utilizing proper procedure in allowing staff to grow and correct their mistakes. Properly using corrective actions and documentations. 
• Provide support for the line cooks by replenishing mise en place and making sure the line is properly setup for the next day according to the pars sheet.
• Scheduling the staff, minimizing overtime, managing time edits, request off, and missed punch forms.
• Purchasing, receiving, invoice logging, food costings awareness. 

• Make sure that product is not being wasted. All products throughout the kitchen must be rotated properly, and aging products must be utilized to avoid waste.
• Review the Events for the day and make sure that all orders are made properly and go out on time.
• Do the order for the following day, making sure to organize the walk in and dry storage to ensure the order is accurate and at or below the allotted budget.
• Help prepare the PM prep list as well as the AM prep list for the following day.
• Review future Events and prepare items in advance.
• Oversee 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.Being able to attempt to “fix” it before calling a technician. Small minimal handy work.
• Organize the walk-in and make sure that the line and backups are ready for the following day.
• Prepare the mise en place for service and make sure that everything is prepared to standard and ready by 5pm.
• Assist with AM/PM prep list to allow the team to operate quickly and efficiently.

Requirements:  

• Prior food production supervisory/management experience. 
• Culinary degree or training preferred.
• Attention to detail in performing, executing, and delegating tasks in a timely manner.
• Understanding the fundamentals of sanitation, cleanliness, and personal hygiene.
• Dedicated leader who is committed to serving the team.
• Ability to work quickly and efficiently without compromising quality.
• Strong communication skills.
• Ability to follow verbal instructions and effectively communicate with coworkers.
• Fundamental understanding of sanitation, cleanliness and personal hygiene. 
• California Manager Food Handlers card.
• Regular, predictable and reliable attendance.
• Excellent attention to detail.
• Ability to operate all equipment necessary to perform the job.
• Must be willing to work evenings, weekends and holidays.
• Proficient computer skills in Word, Excel, and Google Drive.b 

Physical Demands and Working Conditions

• Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting weights up to 50 pounds.
• Must be able to stand extended periods of time, 8 to 10 hours.
• 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. 

Uniform Requirements:

• Clean non-slip shoes
• Clean pants 
• Clean shirt or Clean Chef Coat (provided)
• Clean Apron (Provided)
• Hairnet or hat (no logos or writing)