Sous Chef: Lead Kitchen, Menu Innovation & Team Growth

Sanctuary Beach Resort; California; On-site; USD 65,000 - 90,000; Full time

Job summary

The role involves leading staff, directing menu development, managing budgets, and ensuring recipes and yield guides are followed. It provides a growth path to Executive Sous Chef, Chef, and Executive Chef, with varied work schedules including holidays and weekends.

Qualifications

• Degree or certification from an accredited culinary program preferred.
• 3 years experience in a managerial position of an upscale and/or high volume food service establishment required.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards.
• Oversee preparation and production of menus, development and execution of recipes.
• Manage kitchen operations and assigned staff.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.
• Develop new menu items, test and create recipes.
• Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills.
• Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed.
• Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures.
• Direct and develop skills of the team to the achievement of department and area goals.
• Evaluate all direct reports and conduct introductory period and annual performance reviews.
• Maintain an open door policy and address all team member issues and/or concerns in a timely manner.
• Conduct divisional/departmental staff meetings on a monthly basis.
• Follow sustainability guidelines and practices related to HHM's EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Skills

Staff leadership

Menu development

Budget management

Education

Culinary degree

Tools

Standard kitchen equipment

Job description

The role involves leading staff, directing menu development, managing budgets, and ensuring recipes and yield guides are followed. It provides a growth path to Executive Sous Chef, Chef, and Executive Chef, with varied work schedules including holidays and weekends.