Sous Chef, GPI

Irvine, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $80,000.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

competitive salary

Job Description

Great Park Ice is a premier sports and entertainment organization dedicated to providing exceptional experiences for both employees and guests. Known for its dynamic atmosphere and commitment to quality, Great Park Ice continuously strives to inspire teamwork, excellence, and professional growth within its workforce. Situated in California, this establishment serves as a hub for sporting events, entertainment, and culinary delights, attracting diverse audiences and fostering an engaging community environment. Employees at Great Park Ice become part of an industry-leading team that values innovation, operational efficiency, and a passion for delivering top-tier services. The organization prides itself on creating a supportive... Show More

Job Requirements

Some college, no degree
Food Safety Manager Certification
3-5 years of related experience
Ability to work onsite
Strong communication skills
Ability to work flexible hours including early mornings, late nights, weekends, and holidays

Job Qualifications

Minimum of 3-5 years of related experience
Supervisory or lead experience
Organized and detail-oriented
Able to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniques
Able to work independently with minimal supervision
Able to complete multiple tasks and work in an environment with time constraints

Job Duties

Prepare entrees according to company standards by consistently following recipes and established techniques
Ensure all items are prepared timely
Taste and assess the prepared product to ensure quality and consistency are upheld in preparation and presentation
Maintain appropriate levels and quantities of food products based on business needs, including bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items
Manage food inventory by verifying and checking inventory levels daily
Provide on-hand counts to Food and Beverage Manager and support purchasing process by recommending order quantities based on business needs
Execute opening or closing duties and maintain clean, well-organized, and safe-working areas
Assist with developing, implementing, and costing new recipes/creations
Maintain recipe standards by reviewing quality and presentation of product
Provide detailed cost-reporting by building, updating, and maintaining recipes in established guides
Support Food and Beverage Manager in the development and training of culinary staff
Provide hands-on guidance to ensure accurate execution of all menu items and recipes following established practices, standards, and timelines
Establish partnerships with all Managers to achieve operational goals and objectives
Provide guidance as well as collaborate with all team members
Manage and adjust schedules to accommodate an evolving and event-based operation, which includes early mornings, late nights, weekends, and holidays
Ensure recipes are executed accordingly by all team members
Create and implement production sheets and prepare schedules for team members to utilize and follow to maintain effective and time-sensitive results for high-volume production
Establish and maintain production pars for all concession operations to ensure consistent and efficient food production levels to meet sales forecast demands by event and location
Develop and oversee the standard operating procedures (i.e., opening and closing checklists) for the concessions culinary team for high-volume production
Work closely with Food and Beverage Manager: project food, labor, and other costs based on anticipated events and revenues
manage and maintain spoilage and waste in accordance with established budget
Ensure proper staffing schedules for maximum productivity and efficiency
Responsible for ensuring food quality in presentation and production throughout the venue
Maintain sanitation standards throughout the venue
Confirm timely certification of all staff per department policies
Support the hiring, training, staffing, and scheduling of all culinary team members
Work closely with Food & Beverage Manager: responsible for building accurate costs, recipes, photos, and preparation lists
Work closely with Food & Beverage Manager: responsible for menu and concept development and event-based planning with a focus on all quick service/Concession operation- including Grab N Go program
Responsible for prepping banquet and catering Food, creates menus as needed for events, custom events, daily features and so on
Responsible for creating monthly specials at Between The Rinks Restaurant
Responsible for equipment maintenance of the Back of House
Perform other duties as assigned

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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