Terrace Sous Chef - The Langham, Pasadena

Langham Hotel•United States,

11d•$80,000 - $83,000•Onsite

About The Position

The Terrace Restaurant Sous Chef assists the Terrace Chef in overseeing, training, supervising, and working with Terrace Kitchen colleagues to prepare, cook, and present food according to hotel standard recipes and quality standards. The position supports culinary operations, including restaurant meal production, food quality and presentation, regulatory compliance, staff productivity, cost controls, and profitability. The role supervises the Head Cook and Cook 1, Cook 2, and Cook 3, while supporting guest service and maintaining sanitation, safety, and hotel requirements. The Sous Chef organizes daily kitchen preparation and production, monitors staff performance and workstations, manages supplies and food storage, minimizes waste, and assists with scheduled inventories. The position requires prolonged standing in a controlled environment that includes heat and cold, and the ability to lift and carry objects weighing up to 80 pounds.

Requirements

2–3 years of experience as a Sous Chef at a luxury hotel or restaurant.
Previous supervisory experience.
Food Handler’s Certificate.
Ability to work with attention to detail, speed, and accuracy.
Ability to prioritize, organize, delegate work, and follow through.
Ability to think clearly, remain calm, and resolve problems using good judgment.
Ability to work under pressure while meeting production schedules and timelines for guests’ cold food orders.
Ability to work with relevant products and food ingredients.
Ability to operate, clean, and maintain equipment used in the job.
Ability to supervise, train, and direct employees and provide correction when needed.
Ability to comprehend and follow recipes and to expand and condense recipes.
Ability to stand and work in confined spaces for long periods and lift and carry objects weighing up to 80 pounds.

Nice To Haves

Culinary college degree preferred.

Responsibilities

Assist the Executive Chef in directing and overseeing culinary operations, including restaurant meal preparation and production, food quality, presentation, and compliance.
Support team member productivity and performance, implementation of policies and procedures, cost controls, and overall profitability.
Maintain compliance with state sanitation and health regulations and hotel requirements.
Maintain knowledge of equipment maintenance and use, and use equipment and tools safely and as intended.
Follow departmental and hotel policies and procedures.
Meet with the Terrace Restaurant Chef to review assignments, anticipated business levels, changes, and other job-related information.
Ensure assigned staff report to work and document late or absent employees.
Coordinate breaks for assigned staff and communicate changes to assignments during the shift.
Complete opening duties, including inspecting tools and work areas, checking production schedules and pars, establishing priorities, and stocking supplies from the storeroom.
Inspect and maintain the cleanliness and organization of the line and workstations.
Begin preparation and production of items needed for the day; select, clean, and prepare fruits and vegetables.
Inform the Chef of shortages before items run out and of excess items that may be used for specials or elsewhere.
Monitor assigned staff and ensure procedures meet departmental standards; address deficiencies with employees.
Assist staff as needed and communicate requests for assistance to the Chef during busy periods to support guest service.
Maintain proper food storage procedures and minimize waste to meet forecasted food cost controls.
Ensure staff assignments are completed before employees sign out.
Review work status and required follow-up actions with the Chef before leaving.
Assist with inventories as scheduled.