Sous Chef - In-Room Dining

Terranea Resort is a premier luxury resort located on the Southern California coast, renowned for its stunning ocean views, world-class amenities, and exceptional service standards. This upscale resort offers a tranquil yet sophisticated guest experience, combining coastal elegance with modern luxury. Known for its commitment to excellence, Terranea Resort caters to a diverse clientele seeking relaxation, fine dining, and an immersive connection with nature. With its focus on delivering impeccable quality in every aspect of the guest journey, the resort is a destination that represents the pinnacle of hospitality and culinary artistry in the region.

The role of Sous Chef - In-Room Dining at Terranea Resort is a vital leadership position within the culinary team, tasked with ensuring exceptional quality and consistency in all aspects of the In-Room Dining operations. This role is designed for a culinary professional with strong leadership capabilities, a deep understanding of food safety and kitchen management, and a passion for delivering elevated guest experiences through innovative menu execution and precise culinary techniques.

As the Sous Chef overseeing the In-Room Dining kitchen, you will manage day-to-day culinary operations for breakfast, all-day dining, and overnight services. You will be responsible for maintaining the highest standards of food preparation, presentation, and delivery that reflect the luxury nature of the resort. This encompasses meticulous attention to plating and food transportation standards to ensure that guests enjoy a consistent and memorable dining experience in the privacy of their rooms.

In this capacity, you will collaborate closely with other resort departments, including front-of-house teams, to ensure smooth order execution and on-time meal delivery. You will also assist in menu development by contributing creative ideas for seasonal updates and special amenity offerings, striving to keep the dining options fresh and appealing.

Operational management is a core part of this role, involving oversight of kitchen prep, production, inventory control, and cost management to achieve financial targets without compromising quality. Monitoring food costs, minimizing waste, and managing inventory levels efficiently are essential responsibilities to maintain the profitability and sustainability of the In-Room Dining program.

As a leader, the Sous Chef will supervise, train, and mentor the culinary staff, fostering a team environment focused on accountability, professionalism, and continuous development. This role includes labor management responsibilities such as scheduling to align with business demands and ensuring coverage during peak service periods.

The position demands strict adherence to all food safety, sanitation, and regulatory requirements, maintaining a clean and organized workspace that complies with health codes and Terranea’s internal policies. Supporting personalized guest requests and accommodating special dietary needs are also critical components of delivering the resort's elevated guest service philosophy.

The compensation for this role reflects its importance and includes a base pay starting from $70,304 to $72,000 annually, plus bonuses, underscoring Terranea Resort’s commitment to rewarding dedicated culinary leadership. In addition, the resort offers a comprehensive benefits package for full-time team members that includes group medical, dental, vision, life, and disability insurance, participation in pre-tax flexible spending accounts for healthcare and dependent care, an employee assistance program, paid time off, and a 401(k) plan with company match, providing a well-rounded support system for employee wellness and financial security.