Sous Chef - Verise

Grand Pacific Resorts; Carlsbad (CA); On-site; USD 50,000 - 70,000; Full time

Job summary

Grand Pacific Resorts in Carlsbad, California, is looking for a dedicated Sous Chef to lead kitchen operations. This role involves training and supervising kitchen staff, ensuring food quality, and maintaining compliance with safety standards.

The ideal candidate should have at least two years of experience in a supervisory role within a culinary environment. Responsibilities include managing inventory, scheduling staff, and maintaining sanitation standards to ensure a high-quality dining experience for guests.

Qualifications

• Minimum of two years of experience as a Sous Chef.
• Ability to train and supervise kitchen staff.
• Knowledge of health department regulations.

Responsibilities

• Train and supervise kitchen staff for efficient operation.
• Manage inventory and requisition for supplies.
• Ensure compliance with sanitation standards.

Skills

Culinary techniques

Strong communication skills

Sanitation standards knowledge

Mathematical skills

Education

High school equivalent

Culinary or Apprenticeship Program

Tools

Kitchen machinery

Computers

Job description

Position Purpose

Train, supervise, and work with all cook and culinary staff to prepare, cook, and present food according to resort standard recipes, creating quality food products.

ESSENTIAL FUNCTIONS

• Assign specific duties to all employees for efficient operation of the kitchen.
• Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.
• Read and employ math skills for following recipes.
• Process requisitions for supplies.
• Select, train, and supervise kitchen staff in the proper preparation of menu items.
• Schedule culinary staff to maintain proper coverage while keeping payroll costs in line.
• Ensure proper receiving, storage (including temperature setting), and rotation of food products to comply with health department regulations.
• Adhere to control procedures for cost and quality.
• Maintain regular attendance in conformance with the standards, which may be established from time to time; employees with irregular attendance will be subject to disciplinary action up to and including termination of employment.
• Work varying schedules to reflect the business needs of the resort; attendance at scheduled training sessions and meetings is required.
• Fully comply with solea rules and regulations for the safe and effective operation of the resort’s facilities; violations will result in disciplinary action up to and including termination of employment.

SUPPORTIVE FUNCTIONS

• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair to chef and engineering for service.
• Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
• Maintain time and attendance on a consistent and accurate basis.
• Ensure satisfactory guest service using GSI scores as a measure of success.
• Supervise daily cleaning and inventory of walk-in, storage, refrigerators, and restaurant to ensure Health Department inspections pass.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Speak, read, write, and understand the primary language(s) used in the workplace.
• Read and write to facilitate the communication process.
• Possess good verbal and written communication skills.
• Possess basic computational and computer skills.
• Knowledge of computer accounting programs, math skills, and budgetary analysis capabilities required.
• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, including Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, and FMLA/CFRA.

PHYSICAL DEMANDS

• Perform most tasks indoors; temperature generally moderate but may involve extreme temperatures like freezers (-10°F) and kitchens (+110°F) for longer periods.
• Ability to sit at a desk for up to 5 hours per day; walking and standing required for the rest of the working day.
• Handle knives, pots, mirrors, and other items; lift and carry objects up to 50 pounds; perform cutting skills on work surfaces up to 3 to 4 feet high.
• Operate various kitchen machinery including slicers, buffalo chopper, grinders, mixers, and other equipment.
• Demonstrate culinary techniques, plate presentation, safety, and sanitation practices.
• Build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• Work in noisy environments requiring shouting to be heard; use a safe range of hearing and voice.
• Exert adequate strength and reach in limited spaces; reach other resort locations promptly.
• Lift up to 30 pounds regularly; push and pull carts and equipment weighing up to 250 pounds occasionally.
• Perform bending, stooping, squatting, and stretching to fulfill cleaning tasks occasionally.
• Require manual dexterity for office equipment operation: computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, fax machines, photocopiers, dolly, and other office equipment.

QUALIFICATIONS

Education

• High school or equivalent education required.
• Culinary or Apprenticeship Program preferred.

Experience

• Minimum two years of Sous Chef experience required.
• Prior supervisory experience required.
• Previous hospitality experience preferred.

Licenses or Certificates

• Ability to obtain and/or maintain any government-required licenses, certificates, or permits.

Attendance

Regular attendance in conformance with the standards may be established by the resort from time to time. Upon employment, all employees are required to fully comply with resort rules and regulations, subject to disciplinary action up to and including termination of employment.