Sous Chef - Cotino, A Storyliving by Disney Community

The Walt Disney Company•Palm Desert, CA

5d•Onsite

About The Position

The Sous Chef will assist the Head Chef in delivering exceptional “World-Class” dining experiences within a private club environment. You will oversee kitchen operations and ensure high standards of food quality and presentation while leading kitchen staff, managing inventory, and ensuring compliance with health and safety regulations. This role requires strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences. Positioned within the Disney Experiences segment, you will oversee kitchen operations, ensuring high standards of food quality and presentation while managing inventory, scheduling, and compliance with health and safety regulations. Your role is crucial in maintaining Disney's reputation for excellence in dining experiences, contributing to the overall magic of Disney's offerings. This role will be onsite at Cotino, a Storyliving by Disney community in Rancho Mirage, California and will report to the Head Chef.

Requirements

Minimum 5 years of culinary experience in a Club or fine dining environment
Minimum two years culinary management experience
ServSafe certification
Skilled in utilizing Excel, and using a computer for writing and food costing
Communication skills to educate the staff in the vision of the Artisan Club Restaurants, Catering and Events
Ability to work flexible schedule with variable shifts and days off in a rapidly changing environment
Understanding of and ability to demonstrate and educate fundamentals of cooking (e.g., mother sauces, seasonal product knowledge, knife skills)
Experience using cooking skills in the creation of menus that meet the dietary needs and trends of Guests
Proven knowledge of restaurant and events industry trends
Demonstrated effective management of labor costs in relation to business needs and trends
Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen
Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others
Organizational and time management skills

Nice To Haves

Superior knowledge in Wine pairing and service
Superior knowledge in the execution of fine dining FOH service
Expertise in all aspects of Culinary Arts, such as butchery, saucier, pastry and modern techniques
Superior knowledge in different styles of cuisines, such as French, Italian, Mediterranean and regional American
Knowledge of industry trends and how to translate them into practical business applications
Previous experience in both table service and quick service kitchens
Previous experience in private/social clubs and/or fine dining restaurants
Previous experience in intimate and large-scale catering/banquet and events
Multi-lingual

Responsibilities

Lead a team of culinary professionals, providing leadership, support, and development of Cast Members, creating a positive environment that encourages ownership and accountability
Continually exemplify leadership in the development, support and motivation of direct reports, creating a vibrant, positive environment that encourages excellence, ownership, accountability and creativity.
Oversee and work alongside food handlers on a daily basis, including shift coverage on hot and cold lines as well as prep and cleaning
Comprehensive understanding and execution of all stations and food preparation areas for all meal periods
Support the development of various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member’s diverse culinary expectations and needs
Ensure consistent production and excellent presentation of well-prepared, flavorful food
Work with stakeholders to create exceptional food, beverage, and service standards while ensuring those standards are financially sustainable and align with the business's budget and profit goals
Control of all variable line items relating to food production budget
Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost
Comprehensive understanding of training protocols and leads training of line level staff and stewards
Ensure all policies and procedures are followed correctly to create a safe food preparation and dining experience at all locations
Develop high performing culinary teams and provide the tools to deliver exceptional food experiences
Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and TWDC Food Safety & Cast/Guest Safety Standards