Marisella Executive Sous Chef

Maple Hospitality Group is the national hospitality group driven by Jim Lasky Chef Danny Grant and a team of worldclass food lovers who serve to live and live to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food Worldclass service and a oneofakind dining experience. Our teams goal is to achieve iconic destinations and programs by delivering on all three. Our restaurants and our teams deliver an experience beyond what is expectedthat is the Maple Hospitality promise. As the Company expands throughout Chicago Scottsdale Dallas Miami and Santa Barbara opportunities for growth travel and continuing education are endless.

In everything we do there are four principles that we live by:

• Generous We always give more than we receive and we never take advantage of a guest. The value that a guest receives always exceeds what they pay.
  
• Excellence We do our work exceptionally with skill and talent curated from decades of hospitality experience. Our staff has more food wine and cocktail knowledge than any other Hospitality Group.
  
• Fun We love what we do we laugh a lot and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant.
  
• Fail Fast As we strive to be the best we will make mistakes. It is ok to screw up as long as you learn adjust and get better. Dont wait fail fast and move on.
  

Benefits & Incentive Package Includes:

Health & Wellness Benefits Medical Dental Vision & Life

Generous Dining Benefits at all Maple Hospitality Group Locations

Gym Membership Discounts

Discounted Parking

Travel & Growth Potential

Staff Meals

Progressive Paid Time Off

Referral Program

What You Will Do

• Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position.
• Oversee the line and ensure the execution of exceptional food in a timely manner.
• Responsible for daily line checks to continually drive consistency in recipe standards.
• Collaborate with the Executive Chef and CDC to maintain corporatemandated food and labor costs.
• Oversee and participate in daily food purchasing and prep production.
• Maintain proper inventory practices and reporting.
• Create menu specials as requested by the Executive Chef and Chef de Cuisine.
• Schedule and manage staff to build a strong kitchen and dish team.
• Recruit exceptional hourly staff members and ensure theyre properly trained to execute their job duties.
• Actively prepare for and participate in manager meetings.
• Maintain a safe secure and healthy work environment by establishing and enforcing sanitation standards
• Communicate effectively and genuinely with staff members guests and all departments.
• Maintain a friendly caring and professional demeanor at all times in a fastpaced environment.
• Respond quickly to guest and staff complaints and requests in a friendly and professional manner.
• Report to the Executive Chef and CDC on operational wins losses and areas in need of improvement.
• Focus on hospitality goals and continue to drive generosity within the operation.

Financials

• Track COGS and assist the team in reporting accurate COGS.
• Collaborate with the Executive Chef and Chef de Cuisine to maintain corporatemandated food and labor costs.
• Ensure all labor systems are being followed.
• Ensure all SOPs and timelines for COGS are being followed.

Food and Menu Development

• Collaborate with Chef Team in executing seasonal menu changes.
• Collaborate with Chef Team in creating weekly specials plan menus and select plate presentations that highlight seasonal ingredients and customer demand.
• Work with vendors and local farms to source new and fun products.
• Review menu product mixes and sales trends.
• Push food quality and standards.

Culture Service & Day to Day Operations

• Continue to develop and teach MHG culture.
• Ensure all SOPs that have been created to help run a successful operation (property walkthroughs 3:30 pass meeting preshift etc) are being followed.
• Conduct property walkthroughs with leadership teams for R&M and property organization.
• Work closely with the Human Resources Department to ensure compliance with all federal and State Labor Laws as well as MHG Human Resources policies and procedures.
• Provide leadership in staff engagement satisfaction and retention.
• Help to recruit exceptional staff members. Ensure theyre properly trained to execute their job duties above expectations making sure they understand the company culture.
• Actively participate in any Manager meetings.
• Track purchasing inventory and prep production.

BOH Team Development

• Communicate with Human Resources on staffing needs and ensure that the restaurant is staffed per guidelines.
• Mentor and manage all chefs to become strong leaders who can train and develop hourly employees to move up within the ranks.
• Assist in the recruitment of new talent.
• Oversee the Sous Chefs
• Schedule mentor and manage the team.
• Any other duties assigned.

Reasonable Accommodation Statement

Maple Hospitality Group will make reasonable accommodations for qualified individuals with disabilities in accordance with the Americans with Disabilities Act (ADA) and the California Fair Employment and Housing Act (FEHA). If you need assistance or accommodation due to a disability please contact

Equal Employment Opportunity Statement

Maple Hospitality Group is an Equal Opportunity Employer. We are committed to providing a workplace free from discrimination or harassment. Employment decisions are made based on merit qualifications and business needs and not on the basis of race color national origin ancestry citizenship sex (including pregnancy childbirth breastfeeding or related conditions) gender gender identity or expression sexual orientation age religion disability (mental and physical) medical condition genetic information marital status military and veteran status or any other status protected by applicable federal state or local law including the California Fair Employment and Housing Act (FEHA).

Pay Transparency (California SB 1162 Compliance)

This position is expected to pay within the range of $85000$depending on experience qualifications and location. This range reflects the base pay for this role and does not include other compensation or benefits.

Work Location

8301 Hollister Avenue

Santa Barbara CA 93117

Who We Are Looking For

• 2 years of higher management/Executive Sous Chef experience
• Highendlevel restaurant experience is a must.
• Attention to detail and commitment to quality.
• Must maintain a high level of cleanliness and be aware of all food safety standards.
• Must have a flexible schedule including the ability to work on holidays.
• Ability to lead a team and follow instructions.
• ServeSafe and Food Handler Certification are required.

This role requires

• Must have excellent interpersonal and communication skills.
• This individual must be enthusiastic punctual and dedicated to the job.
• Must have a thorough knowledge of cooking skills.
• Must be able to handle confidential information.
• Strong organizational skills.
• Must be detail oriented.
• Ability to move and lift up to 25 lbs
• Ability to stand and walk for extended periods of time.