Sous Chef - catalina kitchen

Responsibilities

• Supervise, coordinate, and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the resort’s dining facilities.
• Participate in planning of the Culinary Department.
• Ensure that all processes and procedures are adhered to according to Terranea Resort Standards.
• Assist in creating & implementing menus; creating the description for all written menus.
• Contribution to R&D daily special creation according to our concepts.
• Assist to create menus for various purposes.
• Ordering of par levels according to the mise en place and menu description.
• All mise en place must be rotated daily to assure 100% freshness, keeping all standards in place, as created for our menus.
• Coordination & creation of opening & closing procedures.
• Develop job description & SOP’s accordingly to create effective levels of quality & efficiency.
• Execute all mise en place functions from set up to scheduling, ordering and receiving.
• Communicate effectively with peers, management, back and front of the house employees.
• Conduct and attend meetings including: daily communication, service, culinary line up, chef’s meeting, weekly staff meeting, monthly department meetings.
• Maintain all sanitation and HACCP documentation in accordance with California & LA County health codes.
• Superior cleanness throughout all F&B departments.
• Guide & support the team to exceed our guest satisfaction goals.
• Weekly scheduling according to forecast.
• Able to clearly understand and effectively manage all aspects of food, labor and operational cost.
• Relieving cooks & chefs for various shifts.
• Being an effective listener before acting is essential (seek to understand) to communicate popular & unpopular content effectively.
• Use the associate’s handbook and CoralTree philosophy as a tool to effectively coach employees.
• Create professional working relationships amongst all Terranea Resort associates.
• Effectively motivate associates and to maintain a cohesive team.
• Ensure the accurate maintenance of the menu and recipe database.
• Perform related duties as required.
• Being supportive to the team, learn and teach.
• Being outlet’s and Terranea’s ambassador with the community.

Qualifications

• Must have a strong customer service aptitude.
• Must have good verbal and written communication skills.
• Ability to implement and uphold service standards.
• Ability to prioritize and organize work assignments.
• Ability to interact with all associates and guests of the resort.
• Ability to work well in stressful, high-pressure situations.
• Must be able to exert up to 50 pounds of force occasionally and able to constantly lift, carry, pull or push up to 30 pounds of force.
• Must be able to stand or walk for long periods of time.
• Must have a minimum of 1-year culinary management experience, 5 years of experience in culinary arts in an upscale Restaurant, Hotel, Resort or Club environment.
• Must be able to speak, hear, understand, read, and write the English language.
• Culinary Arts degree desired.
• Serve Safe, Sanitation and HACCP proficiency.

Compensation

Base Pay Start Rate: $72,000 - $75,000/Yr. + Bonus

Benefits

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!