Sous Chef_Two Harbors

Catalina Island Company•Two Harbors, CA

1d•Onsite

About The Position

The Sous Chef supports the Executive Chef and Chef Leadership team in overseeing daily kitchen operations within a hospitality environment. The role is responsible for food quality, staff supervision, inventory control, and maintaining the highest standard of safety, sanitation, and guest satisfaction across all food venues, including restaurants and banquets.

Requirements

Minimum of 3-5 years of professional culinary experience, preferable in a hotel or high-volume hospitality environment
Previous leadership or supervisor experience
High school graduate and an apprenticeship, cooking school or culinary institute education.
Strong knowledge of culinary techniques, kitchen operations, and food safety standards
Excellent communication and organization skills
Comfortable with food and labor costing, menu development, and training.
Ability to multi-task in a fast-paced, high pressured environment.
Ability to work not traditional working hours, weekends and all holidays.
Possess current health department certifications required to work in a kitchen.
California Food Handler Certification upon hire
Requires ability to operate computer equipment and other food & beverage computer systems.
Ability to operate and utilize culinary production equipment and tools.
Requires reading, writing and oral proficiency in the English language.
A valid Driver’s License with a satisfactory driving record that is maintained throughout employment.

Responsibilities

Assist the Chef and Culinary Leadership team in managing daily kitchen operations
Train, coach, development and motivate all culinary team members
Ensure consistent preparation and presentation of high-quality dishes
Execute menu for restaurants and banquets
Supervise food production during service to ensure timing, quality, and constancy
Supervise, train and mention culinary team members
Assist with scheduling, labor control, and performance management
Enforce culinary standards, recipes, and portion controls
Lead by example in professionalism, teamwork and work ethic
Ensure compliance with all health department regulations and company food safety standards
Maintain proper food handling, storage, labeling, and sanitation procedure
Conduct regular kitchen inspection and corrective action as needed
Promote a safe and clean work environment
Assist with inventor management, ordering, and receiving of food and supplies
Address guest feedback and request professionally and promptly
Collaborate with front-of-house to ensure seamless service
Assist with menu development
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Work harmoniously and professionally with co-workers and supervisors.
Other duties as assigned