Royce Sous Chef - The Langham, Pasadena

Careers - Langham Hospitality Group

5d•$80,000 - $82,000

About The Position

Train, supervise and work with all chef's staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Main area is the Royce kitchen, although you will be rotating kitchens in our property.

Requirements

Thorough knowledge of food products, standard recipes and proper preparation.
Advanced working knowledge of food safety and sanitation.
Ability to read, write and speak English to comprehend and communicate job functions.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on a continuous schedule.
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education preferred. Culinary of apprenticeship program preferred.
4 - 5 Years high volume, hotel supervisory experience, hands on line cooking experience. Ability to adapt to changing production levels, manage, motivate, lead other crew members on a daily basis.
Ability to obtain any government required license or certificate.

Responsibilities

Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen.
Employs math skills to follow recipes, prep sheets, and inventory controls.
Select, train and supervise kitchen staff in the proper preparation of menu items and all areas of kitchen operations.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts.
Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
Adhere to control procedures for cost and quality, portioning, presentation.
Maintain specific set food and labor cost, established budgeted numbers and re-forecasts.
Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
Maintains vacation schedule for proper staffing.
Reports any equipment in need of repair to chef and engineering, for service.
Performs other duties as requested, such as V.I.P. parties and staff meetings.