The Sous Chef in Terranea Resort's In-Room Dining 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 also participate in the 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.
• 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.
• Keep all standards in place, as created for our menus.
• Coordination & creation of opening & closing procedures.
• Develop job description & 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, line, 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.
• Ensure superior cleanliness throughout all F&B departments.
• Guide & support the team to exceed our guest satisfaction goals.
• Weekly scheduling according to forecast.
• Manage all aspects of food, labor, and operational costs.
• Relieve Cooks & Chefs for various shifts.
• Be an effective listener before acting.
• Ability 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 maintain a cohesive team.
• Ensure the accurate maintenance of the menu and recipe database.
• Perform related duties as required and be supportive to the team, learn and teach.

Qualifications:

• 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.
• Ability to interact with all associates and guests of the resort.
• Must be able to exert up to 75 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.

Experience, Education, & Licensure:

• Culinary Arts degree desired.
• Serve Safe, Sanitation, and HACCP proficiency.
• Previous leadership experience preferred.

Compensation:

Base Pay Start Rate: $66,560/Yr. - $72,000/Yr.

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• Employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.

• 5 years of experience in culinary arts in an upscale restaurant, hotel, resort, or club environment.
• 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 work well in stressful, high-pressure situations.
• Culinary Arts degree desired.
• Serve Safe, Sanitation, and HACCP proficiency.
• Previous leadership experience preferred.