Terrace Sous Chef - Langham Huntington Pasadena

About Langham Hospitality Group
  A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.
  LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.
  The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.
  Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.
  Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.          

DEPARTMENT:       Terrace Kitchen

• JOB TITLE:              Terrace Restaurant Sous Chef          
• REPORTS TO:         Terrace Chef
• SUPERVISES:         Head Cook, Cook 1, Cook 2, Cook 3

Primary Objective Of Position:

Assist the Terrace Chef to oversee, train, supervise and work with all Terrace Kitchen colleagues in order to prepare, cook, and present food according to hotel standard recipes in order to create quality food products.

Responsibilities And Job Duties

• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all restaurant meals, food quality and presentation, compliance.
• Assist with regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability 
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Terrace Restaurant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Ensure that assigned staff has reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Complete opening duties:
• Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies.  Maintain throughout the shift.
• Start prep work and production of items needed for the day.
• Select, clean and prepare fruits and vegetables.
• Inform the Chef of any shortages before the item runs out.
• Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.
• Assist Staff wherever required to ensure optimum service to guests.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Inform Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Ensure all Staff assignments are completed before they sign out.
• Review status of work and follow-up actions required with the Chef before leaving.
• Assist with inventories as scheduled.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Transport supplies from the storeroom and stock in designated areas.

Physical Demands:

• Ability to work and stand in confined spaces for long periods of time.
• Requires the ability to lift and carry object weighing up to 80 pounds. 
• Ability to work in a standing position for long periods of time (average of 8 hours).
• While performing the duties of this job, the employee is primarily in a controlled,         temperate environment to include heat and cold.
• Activities include standing, reaching, bending, pushing, pulling, handling, lifting,         carrying, seeing, hearing, talking, walking. 

Special Skills Required:

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines for guests' cold food orders.
• Ability to work with all products and food ingredients involved.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to supervise, train and direct employees; give correction when needed.
• Ability to comprehend and follow recipes.
• Ability to expand and condense recipes.

Education Required:

• Culinary college degree preferred.

Experience Required

• 2-3 years of experience as a Sous Chef at a luxury hotel or restaurant.
• Previous supervisory experience required.

Licenses Or Certificates:

• Food Handler’s Certificate required. 

SALARY RANGE: $74,000.00 - $79,000.00 ANNUALLY 

Note:

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. 

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.