Sous Chef (Sommelier and Chef Jobs: Restaurants)

  Merlin Entertainments

  Carlsbad, California

Assists the Resort Chef in overseeing the culinary operations and food production of the Hotel Food and Beverage department. Is a stakeholder for food quality and is the central key point of contact for the kitchen within the hotel.                                                      

The Sous Chef will oversee the day to day operations of the Hotel main kitchen and a supporting role to the a la carte restaurants. Ensures that all recipes, food preparation and presentation meet department specifications and commitment to quality and maintains safe, orderly and sanitized kitchens 

Main Responsibilities:

• Maintain high standard of food quality throughout hotel kitchen operations.
• Ensure written recipes, presentation and SOPs are carried out consistently and accurately.
• Strategic planning to deliver cost effective results and minimize waste.
• Supervise kitchen team including cooks, prep cooks to ensure all policies and procedures are adhered to.
• Conduct regular and scheduled food safety audits and monitor the completion of weekly and monthly food safety audits.
• Establish and maintain cleanliness standards and procedures including Merlin Food Safety Guidelines.
• Assist in the review and development of menus/menu items.
• With support from the Resort Chef, review and assist in the development of standard recipes and techniques for food preparation and presentation which assures consistency, high quality and minimal food costs.
• Assist Resort Executive Chef to maintain budgetary goals including cost of goods and kitchen labor.

• Ensure food quality/ production standards, policies and procedures are met and maintained.
• Conduct recipe audits to ensure high level quality is maintained.
• Lead, train and direct kitchen staff.
• Ensure a high standard of food production and presentation at all times, as set out in the Food Specification Manuals and recipes.
• Assist in and manage any and all food allegation issues in the absence of the Resort Chef.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all locations at all times
• Ensure management, maintenance, completion and compliance of all kitchen files in line with food safety regulations.
• Maintain robust audit trail for the kitchens in line with food safety regulations.
• Coordinate kitchen deep cleaning programs.
• Ensure all cleaning materials and equipment within the department are used in conjunction with manufacturers specifications and as laid down in the SOP manual.
• Report and assist in the management of any equipment failure.
• Ensure compliance of SOP and general kitchen standards at all times.
• Food Service Team Membership
• Serve as an active and contributing member of the Food and Beverage team
• Attend operational meetings as required by the Resort executive chef and take personal responsibility for the effective cascade of information to the extended kitchen team
• Exhibit the ability to work as a team member and independently to execute projects within job scope.
• Assist in identifying training needs and assist in the execution of any appropriate training where necessary.

• To be fully conversant with financial performance and results pertaining to kitchen operations.
• Assist the Resort Chef in monitoring and maintaining food costs within budget.
• Monitor variances /changes/ trends in food cost of sale and act accordingly.
• Advise F&B leadership team of commercial changes in relation to pricing, demand and/or new products.
• Control the production and service of food to the agreed standard for guest satisfaction, while ensuring that maximum profitability is achieved through tight specification and portion control in line with the department budget.
• Check fridges and stocks on a daily basis and to plan purchasing requirements in accordance with production schedules.
• Review food prices and ensure food costs remain within budget.

• Display a proficiency with and act upon the Company’s Complaints Procedure as outlined in the Department Manual.

• Employees are responsible for the safety of themselves, their colleagues and guests (where appropriate), in line with the Group Policy (HS001) and the law. In particular, they must ensure that they follow safe working procedures for all work activities that they undertake and they must not use any tools or equipment for which they have not been trained.  Where incidents do occur, they must ensure that they are reported to their line manager and must cooperate with any investigation as appropriate.

How To Apply

https://merlin.taleo.net/careersection/us_external+all+jobs/jobdetail.ftl?job=219988&src=JB-10262

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