Sous Chef - Hotel Indigo Los Angeles Downtown

A little bit about your day: Reporting to the Executive Chef, every day is different, but you'll mostly: Supervise and direct the teams in F&B with the ability to control food production activities, proper cleaning, cutting, marinating, seasoning, sous vide applications and cooking of all food items. Mentor team on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation. Oversee day-to-day production and operations of all kitchens, including planni…