Sous Chef

Honda Center•Anaheim, CA

1d•$75,000 - $82,000•Onsite

About The Position

A great experience starts with you! Honda Center welcomes fans, performers, and athletes from around the globe. Our team members are an integral part of the event experience through their interactions with guests. Whether you’re looking to create a great guest experience at a concert, support business growth and development, work behind-the-scenes during an Anaheim Ducks game, or anything in-between, this is your opportunity to start the next chapter of your career story and help create a one-of-a-kind fan experience at Honda Center. Once you've had a chance to explore our current open positions, apply to the ones you feel best suit you, as an applicant, you can always see your application status in your profile. The Sous Chef manages the activities of cooks and other workers who prepare and cook food. The Sous Chef’s primary responsibilities include monitoring the daily operations of a kitchen, ensuring that all recipes, food preparations, and presentations meet the established specifications, and providing direction to kitchen staff. The Sous Chef will also be responsible for preserving the quality of all executed menu items in large volumes while operating in a fast-paced environment.

Requirements

Supervisory or lead experience
Able to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniques
Organized and detail-oriented
Able to work independently with minimal supervision
Able to complete multiple tasks and work in an environment with time constraints
Education - Some College, No Degree
Experience Required - 3-5 Years

Responsibilities

Prepare entrees according to company standards by consistently following recipes and established techniques
Ensure all items are prepared timely
Taste and assess the prepared product to ensure quality and consistency are upheld in preparation and presentation
Maintain appropriate levels and quantities of food products based on business needs, including bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items
Manage food inventory by verifying and checking inventory levels daily
Provide on-hand counts to Executive Chef and support purchasing process by recommending order quantities based on business needs
Execute opening or closing duties and maintain clean, well-organized, and safe-working areas
Assist with developing, implementing, and costing new recipes/creations
Maintain recipe standards by reviewing quality and presentation of product
Provide detailed cost-reporting by building, updating, and maintaining recipes in established guides
Support Executive Chef and Managers in the development and training of culinary staff
Provide hands-on guidance to ensure accurate execution of all menu items and recipes following established practices, standards, and timelines
Establish partnerships with all Managers to achieve operational goals and objectives
Provide guidance as well as collaborate with all team members
Manage and adjust schedules to accommodate an evolving and event-based operation, which includes early mornings, late nights, weekends, and holidays
Other duties as assigned