Find & Apply For Chef Jobs in Pasadena, California

DEPARTMENT

Culinary

JOB TITLE

Sous Chef

REPORTS TO

Executive Chef/Executive Sous Chef

SUPERVISES

n/a

PRIMARY OBJECTIVE OF 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.

RESPONSIBILITIES AND JOB DUTIES

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.

PHYSICAL DEMANDS

Ability to lift, push, or pull material weighing up to 50 pounds. Standing for prolonged periods of time is possible. Walking, talking, bending, seeing, hearing, lifting, carrying, stooping, reaching, pushing, pulling, reaching, fingering, feeling, grasping, holding. Dexterity to perform precession tasks with hands, fingers, and wrists. Considerable repetitive motion of hands, fingers, wrists, and shoulders is likely.

SPECIAL SKILLS REQUIRED

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.

EDUCATION REQUIRED

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education preferred. Culinary of apprenticeship program preferred.

EXPERIENCE REQUIRED

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.

LICENSES OR CERTIFICATES

Ability to obtain any government required license or certificate.

Pay:

$80,000.00 - $83,000.00 per year

Benefits:

401(k) matching Dental insurance Food provided Health insurance Paid time off Referral program Tuition reimbursement Vision insurance

Work Location:

In person