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Executive Culinary Leader

2 months ago

Pebble Beach, California, United States Pebble Beach Full time
About the Role

The Sous Chef for The Bench will ensure the highest quality preparation and presentation of fine cuisine for The Bench, which will have eclectic, international dishes prepared with wood roasting and open flame cooking.

Company Overview

Pebble Beach Company is a renowned hospitality and golf resort company that owns and operates several world-class properties, including Pebble Beach Resorts, golf courses, and other amenities.

Key Responsibilities
  • Supervise kitchen staff in daily food production with an awareness of portion control, food cost, and quality.
  • Assist the Executive Chef and/or Chef de Cuisine's with a weekly schedule for cooks in accordance with business needs, avoiding over staffing and overtime.
  • Schedule employee breaks in accordance with company policy.
  • Check the quality of daily specials and food prep before service.
  • Maintain and review the prep lists for all stations.
  • Review employee Kronos time detail on a regular basis for accuracy and completeness.
  • Prepare and submit daily requisitions.
  • Train all kitchen employees in their individual duties and required knowledge and skills.
  • Counsel, discipline, and evaluate kitchen employees.
  • Check completeness, equipment use, and proper food handling and storage.
  • Control waste and spoilage through constant attention to detail.
  • Assist in periodic menu review and revisions.
  • Oversee production of soups, stocks, and sauces, used in basic set-up of all stations.
  • Prepare and cook food.
  • Report any faulty equipment or unsafe conditions directly to the Engineering department.
  • Communicate effectively with staff from both front and back of the house.
  • Comply with all Pebble Beach Company safety and health policies and procedures.
  • Other duties assigned by Executive Chef, Executive Sous Chef, Chef de Cuisine.
  • Assist with special events as needed.
Requirements
  • Minimum six years of restaurant, resort, or hotel experience and at least two years' experience as Sous Chef.
  • Excellent cooking, supervisory, and sanitation skills.
  • Knowledge of all stations.
  • Ability to present cooking demonstrations.
  • Broad knowledge of varied cuisines and ability to integrate regional ingredients to menus.
  • Certified Food Handler and Sanitation Card.
  • Excellent cooking, supervisory, and sanitation skills.
  • Some computer knowledge helpful.
Preferred Qualifications
  • Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort, or hotel property.