Sous Chef 2, Monsieur Dior by Dominique Crenn

Patina Group, a division of Delaware North, is hiring a Sous Chef 2 to join our team at Monsieur Dior by Dominique Crenn in Beverly Hills, California. As a Sous Chef 2, you will be responsible for supporting the Executive Chef in leading the culinary team, managing high-volume kitchen operations, and ensuring exceptional quality and execution for restaurant service and events. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team.

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

Monsieur Dior is a luxury dining destination located on the iconic Rodeo Drive in Beverly Hills. Created through a collaboration between Dior and three Michelin-starred Chef Dominique Crenn, the restaurant features a seasonal à la carte menu and offers an elevated dining experience inspired by Dior's legacy of fashion, creativity, and storytelling.

• Assist the Executive Chef with daily supervision and production of all operations and events, ensuring proper culinary techniques, adherence to recipe standards and high-quality food preparation
• Showcase culinary expertise and refined cooking technique, style, and taste
• Assist in hiring, training, and mentoring team members, creating a cohesive work environment
• Assist Executive Chef in budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

• Minimum of 3 years of previous culinary management experience in a similar quality, high-volume restaurant or food and beverage operation
• Exceptional skills in high-volume cooking, techniques, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient in computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Responsible Beverage Service certifications
• Capacity to work a flexible schedule to accommodate business levels