Sous Chef - Nelson's

Overview:

Supervise, coordinate, and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the resort’s dining facilities. Participate in planning of the Culinary Department. Ensure that all processes and procedures are adhered to according to Terranea Resort Standards.

Responsibilities:

• Assist in creating & implementing menus
• Creating the description for all written menus
• Contribution 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
• Keeping all standards in place, as created for our menu’s
• Coordination & creation of opening & closing procedures
• Develop job description & SOP’s 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, back 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 California & LA County health codes
• Superior cleanness throughout all F&B departments
• Guiding & supporting 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
• Relieving cooks & chefs for various shifts
• Being an effective listener before acting is essential. (seek to understand)
• 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 to maintain a cohesive team
• Ensures the accurate maintenance of the menu and recipe database
• Performs related duties as required
• Being supportive to the team, learn and teach
• Being outlet’s and Terranea’s ambassador with the community

Qualifications:

• Must have a strong customer service aptitude.
• Must have good verbal and written communication skills
• Ability to implement and uphold service standards
• Ability to prioritize and organize work assignments
• Ability to interact with all associates and guests of the resort
• Ability to work well in stressful, high-pressure situations
• Must be able to exert up to 50 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:

• 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

Compensation:

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

We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!

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