Salina is a coastal Italian restaurant in Porter Ranch: fresh pasta, pizza, crudo and a serious wine program, lunch and dinner seven days a week. Scratch kitchen, 100-plus item prep list, nightly counts system, recipe costing in MarginEdge, weekly prime-cost review.

We are hiring a Junior Sous Chef who is as comfortable with a scale and a spreadsheet as with a sauté pan. You cook every shift and run a station or the pass. You also own the kitchen’s numbers: counts, pars, yields, portions, waste, receiving, and food cost. Everything here is measured in metric.

WHAT YOU WILL DO

– Work a station every service; lead the line on the Chef’s days off.

– Enter close-of-day counts nightly so the next day’s prep list is right when the AM team arrives.

– Run the weekly MarginEdge inventory count on time and explain variances.

– Receive deliveries against the invoice by weight and count; request credits the same day.

– Keep waste and breakage logs, recipe yields and portion specs (in grams) current; run weekly portion audits.

– Track food cost and BOH hours against budget; flag a variance the day you see it.

– Run line checks and temp logs; keep labeling, FIFO and cold chain inspection-ready every day.

– Order to pars against forecasted covers, including large parties and events.

– Train cooks on specs and the counts system; protect meal and rest breaks on shifts you lead.

WHAT YOU BRING

– 3+ years on the line in a scratch kitchen, including 1+ year as lead line cook or junior sous.

– You can read a recipe cost, a yield test and a weekly food-cost line, and explain a variance.

– Comfortable in software every shift: POS, an inventory platform (MarginEdge, R365, MarketMan or similar), spreadsheets, tablet-based counts. We train the tools, not the willingness.

– Fluent in metric weights and volumes, or will be within the first week.

– California Food Handler card on day one; Certified Food Protection Manager within 60 days if not already held.

– 10-hour shifts on your feet, lift 25 kg, evenings, weekends and holidays, reliable transportation to Porter Ranch.

Nice to have: Italian or Mediterranean cooking, fresh pasta, English and Spanish, Toast or MarginEdge.

PAY AND SCHEDULE

$26.00 to $29.00 per hour based on experience. Hourly, non-exempt; overtime paid per California law. About 40 hours over five shifts. Shift meal, paid sick leave, a written 90-day review against a defined scorecard, and a clear path to Sous Chef.

Salina (Egg Shen LLC) is an equal opportunity employer and considers qualified applicants in accordance with the Los Angeles Fair Chance Initiative for Hiring Ordinance and the California Fair Chance Act.

More detail about Salina – Porter Ranch part of No. 8 Hospitality, please visit https://culinaryagents.com/entities/1033393-Salina—Porter-Ranch

Source ⇲
globalcareershub.com