Sous Chef Job Description

The Sous Chef at Terranea Resorts' Cold Kitchen supervises, coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the resorts dining facilities.

Responsibilities:

• Create menus with input from management and executive chef.
• Develop recipes for all written menus.
• Contribute to research and development (R&D) efforts.
• Design daily specials according to concepts.
• Assist in creating menus for various purposes.
• Order par levels based on mise en place and menu descriptions.
• Rotate mise en place daily to ensure 100% freshness.
• Maintain standards created for menus.
• Coordinate opening and closing procedures.
• Develop job descriptions and standard operating procedures (SOPs).
• Execute mise en place functions from setup to scheduling.
• Communicate effectively with peers, management, back-of-house employees, and front-of-house staff.
• Attend meetings, including daily communication, service meetings, culinary lineups, chefs' meetings, weekly staff meetings, and monthly department meetings.
• Maintain sanitation and HACCP documentation in accordance with California and LA County health codes.
• Ensure superior cleanliness throughout food and beverage departments.
• Guide and support the team to exceed guest satisfaction goals.
• Create weekly schedules based on forecasts.
• Manage food, labor, and operational costs effectively.
• Relieve cooks and chefs for various shifts.
• Liaise with the team to understand their needs and provide guidance.
• Maintain accurate records of menu and recipe databases.

Qualifications:

• Strong customer service skills.
• Excellent verbal and written communication skills.
• Able to implement and maintain service standards.
• Prioritize and organize work assignments efficiently.
• Interact effectively with associates and guests.
• Work well in stressful, high-pressure situations.
• Exert up to 50 pounds of force occasionally and lift, carry, pull, or push up to 30 pounds of force constantly.
• Stand or walk for extended periods.

Experience, Education, & Licensure:

• Culinary management experience, preferably in an upscale restaurant, hotel, resort, or club environment.
• Ability to speak, hear, understand, read, and write English fluently.
• Culinary Arts degree preferred.
• Serve Safe, Sanitation, and HACCP proficiency required.