The Sous Chef at Terranea Resorts' Cold Kitchen will supervise, coordinate, and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the resort’s dining facilities. You will participate in planning of the Culinary Department and ensure that all processes and procedures are adhered to according to Terranea Resort Standards.

Responsibilities:

• Assist in creating & implementing menus.
• Create the description for all written menus.
• Contribute to R&D and 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.
• Ensure all mise en place is rotated daily to assure 100% freshness.
• Maintain all standards in place as created for our menus.
• Coordinate & create opening & closing procedures.
• Develop job descriptions & SOPs 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, and back and front of the house employees.
• Conduct and attend meetings including daily communication, service, culinary line up, chef’s meeting, weekly staff meeting, and monthly department meetings.
• Maintain all sanitation and HACCP documentation in accordance with California & LA County health codes.
• Ensure superior cleanliness 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.
• Relieve cooks & chefs for various shifts.
• Being an effective listener before acting is essential.
• 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 maintain a cohesive team.
• Ensure the accurate maintenance of the menu and recipe database.
• Perform related duties as required.
• Be supportive to the team and learn and teach.
• Act as the outlet’s and Terranea’s ambassador with the community.

Experience, Education, & Licensure:

• 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: $66,560/Yr. - $72,000/Yr.

We offer a competitive benefit package for full-time, regular team members.

• Group medical, dental, and vision benefits.
• Life and disability benefits.
• Employee assistance program.
• Paid time off and sick time.
• Participation in a 401(k) plan with company match.

• Minimum 1-year culinary management experience.
• 5 years of experience in culinary arts in an upscale environment.
• Strong customer service aptitude.
• Good verbal and written communication skills.
• Ability to prioritize and organize work assignments.
• Ability to work well in stressful, high-pressure situations.
• Culinary Arts degree desired.
• Serve Safe, Sanitation and HACCP proficiency.