Position: Sous Chef – Nelson’s
About: Supervise, coordinate, and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in a luxury resort’s dining facilities. Ensure adherence to all processes and procedures according to Terranea Resort Standards. Responsibilities include planning the Culinary Department, menu creation and implementation, maintaining cleanliness and sanitation standards, and fostering a cohesive team environment to exceed guest satisfaction goals. Must have strong communication skills and be able to manage food, labor, and operational costs effectively. Experience in culinary management and upscale dining environments required. Culinary Arts degree desired.
Requirements: Must have a minimum of 1-year culinary management experience and 5 years of experience in culinary arts in an upscale Restaurant, Hotel, Resort, or Club environment. Ability to prioritize work assignments, interact effectively with associates and guests, and work well in high-pressure situations. Physical ability to lift up to 50 pounds occasionally and constantly lift up to 30 pounds, stand or walk for long periods of time. Proficiency in the English language required.
Benefits: Vision, Medical, Dental, Paid Time Off, Life Insurance, Retirement, Base Pay Start Rate: $66,560/Yr. – $72,000/Yr. Competitive benefit package including group medical, dental, vision, life, and disability benefits, pre-tax flexible benefit plan, paid time off/sick time, and 401(k) plan with company match.
