Sous Chef Tournant - The Langham, Pasadena

Langham Hospitality Group•United States,

6d•$80,000 - $85,000•Onsite

About The Position

The Chef Tournant is a key culinary leadership position reporting directly to the Executive Chef and serving as a versatile extension of the resort's culinary leadership team. This position is responsible for providing additional leadership, operational support, and culinary expertise across all food and beverage outlets within a large, multi-outlet luxury resort. The Chef Tournant must be proficient in all areas of culinary operations and capable of seamlessly moving between outlets and departments based on business needs. The position combines hands-on culinary leadership with menu development, research and development, financial analysis, purchasing, labor management, and operational support. The successful candidate will have a strong understanding of both culinary excellence and the financial responsibilities required to operate a high-volume luxury resort profitably.

Requirements

Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, resorts, or high-volume multi-outlet operations.
Previous experience in a leadership position such as Sous Chef, Executive Sous Chef, Chef de Cuisine, or equivalent.
Strong knowledge of multiple culinary disciplines and service styles.
Experience with luxury hospitality and high guest-expectation environments.
Strong understanding of food cost, menu costing, purchasing, inventory, and labor management.
Demonstrated experience with menu development and culinary R&D.
Strong organizational and analytical skills.
Ability to read and understand financial reports and operational data.
Proficiency with recipe costing, inventory, purchasing, and labor systems.
Strong communication and interpersonal skills.
Ability to work flexible hours, including evenings, weekends, holidays, and extended periods during high-volume business.
Culinary degree or equivalent professional experience preferred.

Nice To Haves

Culinary Excellence
Leadership & Team Development
Operational Flexibility
Financial Acumen
Menu Development
Purchasing & Cost Control
Problem Solving
Communication
Organization
Accountability
Attention to Detail
Luxury Hospitality Standards

Responsibilities

Provide flexible culinary leadership and support across all resort outlets and culinary operations.
Be fully proficient in the standards, recipes, systems, and operating procedures of each culinary outlet.
Step into leadership roles during high-volume periods, staffing gaps, vacations, special events, openings, and other operational needs.
Maintain consistently high standards of food quality, presentation, execution, sanitation, and organization.
Support Executive Sous Chefs, Chef de Cuisines, Sous Chefs, and other culinary leaders with daily operational challenges.
Provide hands-on leadership during service and ensure smooth execution of daily operations.
Assist in training, coaching, mentoring, and development of culinary team members.
Promote consistency and adherence to the resort's culinary standards across all outlets.
Assist the Executive Chef with menu development and seasonal culinary projects.
Participate in recipe development, testing, tastings, and menu implementation.
Conduct culinary research and development for new concepts, dishes, techniques, and products.
Assist with special events, VIP experiences, activations, and new outlet projects.
Ensure recipes are properly documented, standardized, and communicated.
Evaluate new products and culinary techniques for quality, consistency, guest appeal, and financial viability.
Assist with recipe and menu costing to ensure alignment with established food cost objectives.
Maintain an understanding of ingredient pricing, yields, portions, and product utilization.
Analyze food cost performance and identify opportunities for improvement.
Monitor high-cost ingredients and product usage.
Assist in identifying waste, overproduction, spoilage, and other areas negatively affecting food cost.
Partner with the Executive Chef, Finance, and Purchasing to address food cost variances.
Ensure culinary decisions consider both guest experience and financial impact.
Be fully proficient in ordering for all culinary areas of the resort.
Understand product specifications, par levels, lead times, and ordering schedules for each outlet.
Place accurate orders based on forecasted business, occupancy, reservations, events, and operational requirements.
Maintain appropriate inventory levels while avoiding unnecessary purchasing and excess inventory.
Monitor product pricing, availability, market changes, and substitutions.
Work closely with Purchasing and Receiving to ensure quality, quantity, and specification compliance.
Ensure all purchasing decisions remain aligned with established food cost obligations and budgetary expectations.
Identify opportunities to improve purchasing efficiency and product utilization.
Assist the Executive Chef with labor analysis, forecasting, and productivity initiatives.
Evaluate staffing levels against business volume and operational requirements.
Review scheduled versus actual labor hours.
Identify opportunities to improve productivity and efficiency.
Assist with labor planning for outlets, events, and seasonal business.
Monitor overtime and additional labor usage.
Support cross-training initiatives to maximize flexibility and efficiency throughout the culinary operation.
Assist the Executive Chef with month-end financial reporting and analysis.
Support monthly food cost and labor reviews.
Assist with physical inventory and inventory reconciliation.
Analyze food cost and labor variances against budget and forecast.
Review purchasing trends and identify significant fluctuations.
Assist in preparing information and recommendations for monthly financial reviews.
Follow through on corrective actions designed to improve financial performance.
Maintain strict compliance with all food safety, sanitation, HACCP, and resort standards.
Ensure proper food handling, storage, labeling, dating, and temperature control.
Address food safety or sanitation deficiencies immediately.
Promote a culture of cleanliness, organization, and accountability throughout all culinary operations.