Sous Chef

Honda Center; Anaheim (CA); Presencial; USD 73.000 - 85.000; Tempo integral

Resumo da vaga

Anaheim Arena Management, LLC (F&B) in California is seeking a Sous Chef to lead cooks and kitchen staff in a fast-paced arena environment. You will oversee recipe execution and menu presentation, ensuring quality and efficiency during events.

You will manage inventory, assist with costing and developing new recipes, and support culinary staff while coordinating with managers to meet operational goals and event schedules.

Qualificações

• Education: Some College, No Degree.
• Experience: 3-5 years in culinary/F&B.
• On-site requirement in Anaheim, CA.

Responsabilidades

• Prepare entrees according to company standards following recipes and techniques.
• Ensure items are prepared timely with quality and presentation.
• Manage food inventory and assist purchasing decisions.
• Assist with developing, costing, and implementing new recipes.
• Provide hands-on guidance to ensure accurate execution of menus and recipes.
• Coordinate with Managers to achieve operational goals and objectives.
• Manage and adjust kitchen schedules for event-based operations.

Conhecimentos

Supervisory experience

Verbal communication

Organized

Independent worker

Multi-tasking

Formação

Some College, No Degree

3-5 Years Experience

Descrição da vaga

A great experience starts with you!Join our team to help create and develop the future of live entertainment and sports in Orange County!Once you've had a chance to explore our current open positions, apply to the ones you feel best suit you, as an applicant, you can always see your application status in your profile.Mission: To be a place where the everyday becomes extraordinary - and the potential is unlimited. Where every experience can change youVision: We are the gathering place of Orange CountyValues: Be Safe | Do the Right Thing | Be Generous | Include Everyone | Make it Easy | Be BoldJob Title:Sous ChefPay Details:The annual base salary range for this position in California is $73,000 to $85,000 per year. The starting pay for the successful candidate depends on various job-related factors, including but not limited to the candidate’s geographic location, job-related knowledge, skills, experience, education/training, internal value, peer equity, external market demands, and organizational considerations.The Sous Chef manages the activities of cooks and other workers who prepare and cook food. The Sous Chef’s primary responsibilities include monitoring the daily operations of a kitchen, ensuring that all recipes, food preparations, and presentations meet the established specifications, and providing direction to kitchen staff. The Sous Chef will also be responsible for preserving the quality of all executed menu items in large volumes while operating in a fast-paced environment.ResponsibilitiesPrepare entrees according to company standards by consistently following recipes and established techniquesEnsure all items are prepared timelyTaste and assess the prepared product to ensure quality and consistency are upheld in preparation and presentationMaintain appropriate levels and quantities of food products based on business needs, including bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu itemsManage food inventory by verifying and checking inventory levels dailyProvide on-hand counts to Executive Chef and support purchasing process by recommending order quantities based on business needsExecute opening or closing duties and maintain clean, well-organized, and safe-working areasAssist with developing, implementing, and costing new recipes/creationsMaintain recipe standards by reviewing quality and presentation of productProvide detailed cost-reporting by building, updating, and maintaining recipes in established guidesSupport Executive Chef and Managers in the development and training of culinary staffProvide hands-on guidance to ensure accurate execution of all menu items and recipes following established practices, standards, and timelinesEstablish partnerships with all Managers to achieve operational goals and objectivesProvide guidance as well as collaborate with all team membersManage and adjust schedules to accommodate an evolving and event-based operation, which includes early mornings, late nights, weekends, and holidaysOther duties as assignedSkillsSupervisory or lead experienceAble to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniquesOrganized and detail-orientedAble to work independently with minimal supervisionAble to complete multiple tasks and work in an environment with time constraintsKnowledge, Skills, and ExperienceEducation - Some College, No DegreeExperience Required - 3-5 YearsThis position is on-site.MR2026Company:Anaheim Arena Management, LLC (F&B)Our Commitment:We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and team members without regard to race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, parental status, military service, medical condition or any protected category prohibited by local, state or federal laws. We are firm believers that diversity and inclusion among our team members are critical to our success, and we seek to recruit, develop, and retain the most talented people from a diverse candidate pool.Thanks for your interest in becoming part of OCVIBE!