Sous Chef – Resort Culinary Leadership & Menu Innovation

Terranea Resort; Rancho Palos Verdes (CA); On-site; USD 72,000 - 75,000; Full time

Benefits offered by this job

Group medical

Dental

Vision

Life insurance

Disability benefits

401(k) plan with company match

Paid time off

Job summary

Terranea Resort in Rancho Palos Verdes, CA seeks a culinary manager to supervise cooks and kitchen staff, help plan the Culinary Department, and ensure adherence to Terranea Resort Standards. You will assist with menus, participate in R&D, and maintain HACCP and sanitation per local codes.

Requirements include 1 year culinary management and 5 years in upscale culinary environments, English proficiency, Serve Safe, and HACCP proficiency.

Qualifications

• Must have a minimum of 1 year culinary management experience and 5 years in culinary arts in upscale environments.
• Must be able to speak, hear, understand, read, and write English.
• Serve Safe, Sanitation and HACCP proficiency required.

Responsibilities

• Supervise, coordinate, and participate in cooking activities in the resort's dining facilities.
• Assist in menu creation, planning, and description of all menus.
• Maintain sanitation and HACCP documentation per California and LA County codes.
• Schedule weekly and coordinate opening/closing procedures.
• Communicate effectively with peers, management, and front/back of house staff.
• Develop SOPs and control food, labor, and operating costs.

Skills

Customer service

Verbal & written communication

Prioritize & organize

Team leadership

Stress management

Education

Culinary Arts degree

Serve Safe

HACCP proficiency

Job description

Terranea Resort in Rancho Palos Verdes, CA seeks a culinary manager to supervise cooks and kitchen staff, help plan the Culinary Department, and ensure adherence to Terranea Resort Standards. You will assist with menus, participate in R&D, and maintain HACCP and sanitation per local codes.

Requirements include 1 year culinary management and 5 years in upscale culinary environments, English proficiency, Serve Safe, and HACCP proficiency.