Sous Chef - mar'sel (Fine Dining)

Responsibilities

• Assist the Chef de Cuisine in planning, organizing, and directing all culinary operations for Mar’sel Restaurant.
• Ensure the consistent preparation and presentation of all food items according to restaurant recipes, specifications, and quality standards.
• Maintain rigorous food safety and sanitation standards.
• Conduct regular quality inspections of ingredients, preparation techniques, and finished dishes.
• Support menu development, seasonal offerings, tasting menus, and special event menus.
• Collaborate with culinary leadership to introduce innovative techniques and elevate guest dining experiences.
• Supervise, coach, and motivate cooks, and other kitchen personnel.
• Develop staff skills through hands-on instruction, performance feedback, and professional mentoring.
• Manage daily kitchen operations in the absence of the Chef de Cuisine.
• Coordinate production schedules and station assignments to maximize efficiency.
• Maintain organization and cleanliness throughout all kitchen and storage areas.
• Monitor equipment functionality and coordinate maintenance requests when necessary.
• Ensure compliance with all Terranea Resort operational policies and procedures.
• Aid in managing food, beverage, and labor costs to achieve departmental financial goals.
• Monitor inventory levels and help control waste through effective utilization and forecasting.
• Participate in ordering, receiving, and storage of food products and supplies.
• Verify product quality and quantity upon delivery.
• Maintain accurate inventory records and assist with monthly inventory counts.
• Analyze food cost variances and implement corrective actions when necessary.
• Ensure strict compliance with local, state, and federal health regulations.
• Enforce HACCP standards, sanitation procedures, and food handling guidelines.
• Train team members on food safety practices and workplace safety procedures.
• Ensure proper documentation of temperature logs, sanitation records, and compliance reports.
• Support the delivery of exceptional dining experiences consistent with Mar’sel’s luxury dining standards.
• Address guest concerns related to food quality promptly and professionally.
• Collaborate with front-of-house leadership to ensure seamless service execution.
• Participate in VIP events, chef’s table experiences, wine dinners, and other special culinary programs.

Qualifications

• Strong customer service aptitude.
• 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.
• Minimum of 3-year culinary management experience, 5 years of experience in culinary arts in an upscale Restaurant, Hotel, Resort or Club environment.
• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Cuisine, Kitchen Manager.
• Experience in high-volume and luxury resort environments highly desirable.
• Culinary Arts degree desired.
• Serve Safe, Sanitation and HACCP proficiency.