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GUCCI Sous Chef, Osteria da Massimo Bottura - Beverly Hills

Gucci - Regular
BEVERLY HILLS - United States of America

Influential, innovative and progressive, Gucci is reinventing a wholly modern approach to fashion. Under the new vision of creative director Alessandro Michele, the House has redefined luxury for the 21st century, further reinforcing its position as one of the world’s most desirable fashion houses. Eclectic, contemporary, romantic—Gucci products represent the pinnacle of Italian craftsmanship and are unsurpassed for their quality and attention to detail. Gucci is part of the Kering Group. A global Luxury group, Kering manages the development of a series of renowned Houses in Fashion, Leather Goods, Jewelry and Watches.

Role Mission

The Sous Chef supports the Gucci Osteria Head Chef in command our kitchen, following her specifications and guidelines. He/She is responsible for planning and managing food preparation in restaurant kitchens.

Key Accountabilities

  • Help in the preparation and design of all food menus;
  • Produce high quality plates both design and taste wise;
  • Ensure that the kitchen operates in a timely way that meets our quality standards;
  • Fill in for the Head Chef in planning and directing food preparation when necessary;
  • Resourcefully solve any issues that arise and seize control of any problematic situation;
  • Manage and train kitchen staff, establish working schedule and assess staff’s performance;
  • Comply with and enforce sanitation regulations and safety standards;
  • Payroll and office responsibilities;
  • Ability to clean and maintain work environment;
  • Verifies the mise en place of the courses.

Job Requirements

  • At least 5/6 years of experience in the tourism and hospitality industry within the Kitchen area;
  • Fluent English;
  • Professional appearance and curate self-grooming;
  • Great interpersonal, organizational and communication skills;
  • Team-working skills;
  • High knowledge of the main kitchen operating procedures;
  • High Knowledge of current regulations and of the safety standards;
  • Using kitchen machinery & food preservation techniques;
  • Ability to work a flexible schedule based on business needs which included, evenings, weekends and holidays;
  • Certification of Food Handlers License.

Physical Demand

(Rarely (R) 0-15%, Often (O) 16-45%, Frequently (F) 46-100%)

  • Standing, F
  • Sitting, R
  • Lifting up to 30 lbs, O
  • Carrying, O
  • Walking, O

Key Behaviors

Explore

Considerate Thinker

  • Sees the big picture and understands how own actions and decisions impact others and the organization as a whole

Solutions Developer

  • Actively scans the environment for new approaches, blending different ideas to come with creative yet effective solutions

Deliver

Accountable Achiever

  • Actively gets things done, raising the bar for performance and taking accountability for own actions

Agile Advocate

  • Driven by the sense of urgency, promotes change and takes smart risks in pursuit of goals

Connect

Connection Builder

  • Builds trust-based relationships across boundaries and encourages collaboration
  • Adapts own style to communicate impactfully

People Enabler

  • Empowers others by providing autonomy and encouraging self-expression, valuing and amplifying each person’s uniqueness

Build

Continuous Learner

  • Is self-aware, curious to learn and seeks feedback from others to continuously grow, always putting improvement over comfort

Talent Builder

  • Provides constructive and on-going feedback, coaches and helps others to achieve their full potential

FLSA Status: Exempt

EOE M/D/F/V

  • Full time
  • Amérique du Nord
  • United States of America
Postuler

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