Restaurant Sous Chef

Job Summary

Loma is seeking an bilingual in Spanish & English energetic, detail-oriented Kitchen Lead to oversee daily culinary operations in our vibrant kitchen. In this pivotal role, you will master all house recipes, uphold Loma’s strict standards of food quality and excellence, and lead our team through an exciting evolution—maintaining our current Mexican concept while helping build and execute our upcoming concept featuring Latin, Caribbean, and local flavors. If you are passionate about high-quality food, leadership, and menu development, we’d love to have you on our team.

Key Responsibilities

• Recipe Mastery & Culinary Quality: Learn, execute, and master all Loma recipes. Ensure consistent presentation, taste, and quality control across both our current Mexican menu and our upcoming Latin, Caribbean, and local concept.
• Kitchen Supervision: Supervise and coordinate all daily kitchen activities, including food preparation, cooking, line management, and plating for timely service.
• Team Leadership & Motivation: Lead, train, and motivate line cooks and prep staff, fostering a positive work environment centered on teamwork, skill development, and continuous improvement.
• Menu Transition & Support: Assist with testing, refining, and rolling out new menu items for our expanding Latin, Caribbean, & Local concept while keeping quality standards high.
• Inventory & Cost Control: Manage kitchen inventory control through accurate ordering, proper stock rotation (FIFO), and proactive waste-reduction strategies.
• Food Safety & Hygiene: Oversee food safety protocols, sanitizing procedures, correct food handling, and health code compliance to ensure a safe, clean dining environment.
• Shift & Service Workflow: Monitor shift operations to ensure high efficiency and smooth workflow during high-volume service periods.
• Catering & Special Events: Coordinate banquet service and catering setups when needed, ensuring seamless execution from preparation through final presentation.

Skills & Qualifications

• Proven drive to supervise & lead in a fast-paced kitchen environment.
• Strong background in food handling safety practices, sanitation regulations, and kitchen operations.
• Culinary expertise and versatility across Latin American and Caribbean flavors, techniques, and ingredients preferred however not required
• Detail-oriented approach to food presentation, flavor profiles, and quality control.
• Drive to learn Proficiency with inventory control systems, waste tracking, and stock rotation.
• Strong ability to handle high-pressure kitchen rush periods with calm professionalism.
• Experience in banquet or high-volume event catering is a plus.

Pay & Benefits

• Starting Wage: $16.00 / hour
• Growth: Performance-based raises upon regular reviews and objective milestones within the first 30 days.

Pay: $16.00 - $20.00 per hour

Expected hours: 32.0 – 40.0 per week

Benefits:

• Food provided

Work Location: In person