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Executive Sous Chef

2 months ago

Rancho Palos Verdes, California, United States Terranea Full time
About the Role

The Executive Sous Chef at Terranea Resorts In-Room Dining kitchen will oversee the supervision, coordination, and participation of cooks and other kitchen personnel engaged in preparing and cooking foods in the resort's dining facilities.

Key Responsibilities
  • Menu Planning and Execution: Assist in creating and implementing menus that meet the resort's culinary standards.
  • Menu Description and Creation: Develop and write descriptions for all written menus, ensuring they accurately reflect the dishes and culinary experience.
  • Culinary Research and Development: Contribute to the research and development of new menu items and culinary concepts.
  • Daily Specials and Menu Creation: Create daily specials and menus that align with the resort's culinary concepts and standards.
  • Inventory Management and Ordering: Assist in ordering par levels of ingredients and supplies, ensuring mise en place is maintained and rotated daily to ensure 100% freshness.
  • Standards and Procedures: Maintain and enforce all culinary standards and procedures, ensuring consistency and quality in all menu items.
  • Opening and Closing Procedures: Coordinate and create opening and closing procedures for the kitchen, ensuring seamless operations.
  • Job Description and SOP Development: Develop job descriptions and standard operating procedures (SOPs) for kitchen staff, ensuring effective levels of quality and efficiency.
  • Mise en Place Functions: Execute all mise en place functions, including setup, scheduling, ordering, and receiving.
  • Communication and Teamwork: Communicate effectively with peers, management, line, and front-of-house employees to ensure seamless operations and exceptional guest satisfaction.
  • Meetings and Documentation: Conduct and attend meetings, including daily communication, service, culinary line-up, chefs' meeting, weekly staff meeting, and monthly department meetings. Maintain all sanitation and HACCP documentation in accordance with California and LA County health codes.
  • Cleanliness and Sanitation: Maintain superior cleanliness throughout all F&B departments, ensuring a clean and safe environment for guests and staff.
  • Team Guidance and Support: Guide and support the team to exceed guest satisfaction goals, promoting a positive and productive work environment.
  • Scheduling and Cost Management: Create weekly schedules according to forecast, ensuring effective labor management and cost control.
  • Financial Acumen: Demonstrate a clear understanding and effective management of all aspects of food, labor, and operational costs.
  • Relieving Cooks and Chefs: Relieve cooks and chefs for various shifts, ensuring seamless kitchen operations.
  • Effective Communication: Communicate effectively with popular and unpopular content, using the associates' handbook and CoralTree philosophy as a tool to effectively coach employees.
  • Professional Relationships: Create professional working relationships amongst all Terranea Resort associates, motivating and maintaining a cohesive team.
  • Menu and Recipe Database: Ensure the accurate maintenance of the menu and recipe database.
  • Additional Duties: Perform related duties as required, being supportive to the team, learning, and teaching.
Requirements
  • Culinary Experience: 5 years of experience in culinary arts in an upscale restaurant, hotel, resort, or club environment.
  • Language Skills: Must be able to speak, hear, understand, read, and write the English language.
  • Customer Service: Must have a strong customer service aptitude.
  • Communication Skills: Must have good verbal and written communication skills.
  • Service Standards: Ability to implement and uphold service standards.
  • Work Organization: Ability to prioritize and organize work assignments.
  • Interpersonal Skills: Ability to interact with all associates and guests of the resort.
  • Stress Management: Ability to work well in stressful, high-pressure situations.
  • Physical Demands: 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.
  • Physical Abilities: Must be able to stand or walk for long periods of time.
Preferred Qualifications
  • Culinary Arts Degree: Culinary Arts degree desired.
  • Certifications: Serve Safe, Sanitation, and HACCP proficiency.
  • Leadership Experience: Previous leadership experience preferred.