Executive Sous Chef

Compton, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $120,000.00 - $140,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Group medical

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Flexible Benefits Plan

Employee assistance program

Paid Time Off

Sick Time

401(k) plan with Company Match

Job Description

Terranea Resort is a premier luxury resort located along the stunning Southern California coastline. Known for its breathtaking ocean views, world-class amenities, and exceptional service, Terranea is a destination that offers an unforgettable experience to its guests. The resort features multiple dining venues, exquisite banquet facilities, and various culinary experiences that contribute to its reputation as a distinguished hospitality leader. With a commitment to excellence, sustainability, and community engagement, Terranea Resort blends natural beauty with sophisticated comforts to create a unique environment for relaxation and celebration.

The role of the Executive Sous Chef at Terranea Resort is a vital leader... Show More

Job Requirements

Must have 3-5 years of experience in executive sous chef or similar role at luxury or high-end resort
Must possess excellent verbal and written communication skills
Must demonstrate strength in training and team building
Must be able to multi-task and manage multiple culinary departments
Must have background in 4 or 5 star culinary standards
Must have experience creating and implementing new culinary concepts
Must have proven leadership and team building skills
Must know health department and liquor laws
Must be capable of business analysis and scheduling
Must be proficient in Microsoft applications including Excel, Word and Outlook
Must be able to communicate effectively in English
Must have a strong customer service focus
Must have well developed leadership abilities
Must be able to implement and uphold service standards
Must lead and direct all food and beverage associates
Must motivate and maintain cohesive teams
Must prioritize and organize work assignments
Must interact well with associates and guests
Must work effectively in high-pressure situations
Must understand financial data and arithmetic functions.

Job Qualifications

3-5 years prior experience as Executive Sous Chef, Chef de Cuisine or Banquets at a luxury or high-end resort
Excellent verbal and written communication skills
Strength in training and team building programs
Experience managing multiple property culinary departments
Background in 4 or 5 star culinary standards and ability to implement them
Proven leadership skills with ability to develop star performers
Knowledge of health department rules, liquor laws, and related regulations
Ability to analyze business levels and schedule appropriately
Proficient in Microsoft Excel, Word and Outlook
Strong customer service aptitude
Well developed leadership skills
Ability to uphold service standards
Ability to motivate and lead food and beverage associates
Ability to prioritize and organize work
Ability to work well under pressure
Ability to understand financial information and basic arithmetic
Fluent in English.

Job Duties

Provide visionary leadership and management of culinary research and development from product creation through implementation
Devise innovative product offerings for multiple venues including dining rooms, buffets, room service, specialty restaurants, banquets, catering and special events
Formulate and implement procedural guidelines, SOPs, policies and standards for food and beverage operations including menu design, product specifications, cleanliness, sanitation and cost controls
Monitor industry trends and collaborate with internal and external partners in culinary research and development
Manage overall creation of menus, preparation instructions, and dish specifications by ingredients and portion sizes
Collaborate with Purchasing for product sourcing
Develop standards, processes and tools for consistent culinary products across properties
Guide and support culinary teams to implement and adhere to company standards and systems
Monitor guest and partner feedback and take corrective actions to ensure guest satisfaction
Develop and administer quality assurance processes including audits, secret shopper programs, focus groups, tastings and surveys
Collaborate with operational leaders to execute culinary operations
Maintain accuracy of menu and recipe database
Support compliance with health and safety standards and procedures
Manage financial performance of culinary departments aligning with Food and Beverage management
Act as a liaison between community and operation
Develop and mentor culinary staff including cooks and sous chefs
Conduct quarterly training and audits to ensure compliance with food handler and manager certifications
Drive business for banquets by revising recipes, reducing labor and food costs, and staying current with culinary trends
Collaborate with Sales and Marketing on new initiatives and special events
Assist in Purchasing and receiving initiatives for cost saving
Work with culinary schools and local programs for recruitment and education
Promote sustainability through programs like the Terranea Gardens and local farm engagement
Update culinary SOPs for safety and efficiency
Ensure Forbes standards are met and developed within the culinary department
Create seasonal event experiences in collaboration with Executive Chef
Train team on product knowledge and culinary storytelling
Provide continual teamwork, research and development support to all restaurants
Develop training programs for executive chef exposure.

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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