roomforty is a part of Hospitality Collaborative: A family of brands within the hospitality and event industry. We consist of 3 venues (The Fig House, The Harper, Brave + Maiden) and our catering company (Roomforty + Pharmacie).

Our Story:

People come to the hospitality industry to help them host special occasions, holding high hopes and expectations. Often, they leave feeling disappointed, devalued and dissatisfied. We’re here to help people celebrate and connect by creating a virtuous cycle of generosity that leads to real hospitality. Because we believe that when people experience real hospitality, they extend that generosity and make the world better.

How Do We Create Virtuous Hospitality Together?

We believe a key characteristic in creating Virtuous Hospitality is by being others focused and working together to see that everyone feels their inherent value. We believe hospitality is an invitation, and that when we lead with empathy as our driving force we create an economy of giving. This mindset not only applies to our clients & guests, but also to our talented team behind the scenes that help make it happen. Virtuous Hospitality is at the core of who we are & what we practice.

Our Mission:

To be a leader in the hospitality industry by January, 2024 because we believe no one should feel anything less than valued and celebrated on their special occasions.

What Are Our 4 Principles of Virtuous Hospitality Framework?

We’re looking for a Sous Chef who shares our passion for food & hospitality, and brings their artistry, empathy & discipline to our roomforty kitchen. The ideal candidate possesses strong communication and leadership skills, promotes mentorship & a culture of teamwork, is well-versed in a variety of cuisines and cooking styles.

Job Summary:
The Sous Chef assists in the responsibility, with the Exec Chef, for all kitchen employees, and ensures that Hospitality Collaborative/roomforty standards are maintained at all times. This person writes food requisitions, inspects methods of preparation, and may work the line
whenever needed. The Sous Chef is required to work all catered events and special events. This person is also responsible for maintaining and complying with health department rules and regulations.

Qualifications:
Must have a high school education or equivalent. Must be at least 21 years of age. Must have three years of experience in fine dining and two-year experience in management. Must be able to read, write, speak, and understand English. Must be able to perform basic math functions.
Must be extremely creative and have a palate for combining flavors and textures. Basic computer skills preferred.

Core Competencies:
Attention to Detail: Able to be alert in any environment; follow detailed procedures and ensure accuracy in documentation and data; carefully monitor gauges, instruments, or processes; concentrate on routine work details or organize and maintain records.
Communication: Able to clearly present information through the spoken or written word; read and interpret complex information; talk with costumers; actively listen to others.
Conflict Management: Able to use a win-win approach to resolve controversy; stay objective and fair when dealing with sensitive situations; maintain constructive working relationships despite disagreement.
Continuous Learning: Able to stay informed of current industry trends; learn and apply new concepts and demonstrate career self-reliance; identify own areas of opportunity and set and monitor self-development goals.
Coping: Able to maintain a solution-oriented approach while dealing with interpersonal conflict, personal rejection, or time demands.
Decisiveness: Able to take action in solving problems while exhibiting judgment and realistic understanding of issues; able to use reason, even when dealing with emotional topics; review facts and weigh options.
Efficiency: Able to produce the desired effect with the least amount of effort, waste, time, etc.
Energize Others: Able to exhibit a “can do” approach and inspire others to excel, use competition to encourage others, develop performance standards and confront negative attitudes, and develop a team spirit.
Flexible: Able to remain open-minded and change opinions on the basis of new information; perform a variety of tasks and change focus quickly as demands change; manage transitions effectively from task to task; adapt to varying guest needs.
Initiative: Able to bring about great results from ordinary circumstances; prepare for problems or opportunities in advance; transform leads into productive business outcomes; undertake additional responsibilities and respond to situations as they arise without supervision.
Leadership: Able to assume a role of authority as necessary; advocate new ideas, even when risk is involved; set an example for coworkers; delegate responsibility and empower associates to make decisions; provide constructive feedback to others.
Planning & Prioritizing: Able to prepare for emerging guest needs; manage multiple projects; determine project urgency in a meaningful and practical way; use goals to guide actions and create detailed action plans; organize and schedule people and tasks.
Process, Policies, and Procedures: Able to act in accordance with established guidelines; follow standard procedures in crisis situations; communicate and enforce organizational policies and procedures; recognize and constructively conform to unwritten rules and practices.
Problem Solving: Able to apply a way of thinking to generate solutions; focus on process rather than isolated events; assess situation in multiple ways and be systematic in identifying trouble spots; use tools to define problems; evaluate alternative solutions.
Willingness to Service: Able to demonstrate a high level of service delivery; do what is necessary to ensure guest satisfaction; deal with service failures and prioritize guest needs.

Essential Job Functions:

Work Environment/ADA Requirement:
Must be able to tolerate varying stress levels, temperature, illumination, and air quality. Must be able to maneuver through all areas of the kitchen. Must be able to tolerate hot temperatures in excess of 140 degrees and extreme cold temperatures as low as 10 degrees below zero. Must be
able to carry and lift up to 100 lbs. Must be able to push and pull food carts weighing up to 500 lbs. Requires normal sense of smell, taste, and touch. Must be able to endure various physical movements throughout work areas for 7 hours during shift like stooping, bending, reaching, and
crouching. Must be able to operate equipment. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity.

What we offer:

We look forward to connecting with you and learning more about the inherent value you can bring to our kitchen & the team.

We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance.

We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, we comply with applicable state and local laws governing nondiscrimination in employment in every location in which we have facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.