Sous Chef

JOB SUMMARY

The Sous Chef supports the Executive Chef and Chef Leadership team in overseeing daily kitchen operations within a hospitality environment. The role is responsible for food quality, staff supervision, inventory control, and maintaining the highest standard of safety, sanitation, and guest satisfaction across all food venues, including restaurants and banquets. 

JOB RESPONSIBILITIES

Job duties include, but are not limited to:

• Assist the Chef Leadership team in managing daily kitchen operations
• Train, coach, development and motivate all culinary team members
• Ensure consistent preparation and presentation of high-quality dishes
• Execute menu for restaurants and banquets
• Supervise food production during service to ensure timing, quality, and constancy
• Supervise, train and mention culinary team members
• Assist with scheduling, labor control, and performance management
• Enforce culinary standards, recipes, and portion controls
• Lead by example in professionalism, teamwork and work ethic
• Ensure compliance with all health department regulations and company food safety standards
• Maintain proper food handling, storage, labeling, and sanitation procedure
• Conduct regular kitchen inspection and corrective action as needed
• Promote a safe and clean work environment
• Assist with inventor management, ordering, and receiving of food and supplies
• Address guest feedback and request professionally and promptly
• Collaborate with front-of-house to ensure seamless service
• Assist with menu development
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Work harmoniously and professionally with co-workers and supervisors.
• Other duties as assigned

QUALIFICATIONS

• Minimum of 3-5 years of professional culinary experience, preferable in a hotel or high-volume hospitality environment
• Previous leadership or supervisor experience
• High school graduate and an apprenticeship, cooking school or culinary institute education.
• Strong knowledge of culinary techniques, kitchen operations, and food safety standards
• Excellent communication and organization skills
• Comfortable with food and labor costing, menu development, and training.
• Ability to multi-task in a fast-paced, high pressured environment.
• Ability to work not traditional working hours, weekends and all holidays.
• Possess current health department certifications required to work in a kitchen.
• California Food Handler Certification upon hire
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Ability to operate and utilize culinary production equipment and tools.
• Requires reading, writing and oral proficiency in the English language.

DRIVERS LICENSES

• A valid Driver’s License with a satisfactory driving record that is maintained throughout employment.

DETAILS

Position Type: Full Time

HOUSING

The Catalina Island Company offers housing as an option for eligible employees at a subsidized rate. Employees are responsible for paying a portion of the housing cost, typically deducted through payroll. 

LOCATION

Must be able and willing to relocate to Catalina Island, CA

PAY TRANSPARENCY

The pay scale for this position ranges between $75,000-$85,000 annually depending on work experience and skill set. 

WORK ENVIRONMENT/ PHYSICAL REQUIREMENTS

This position works in a busy restaurant environment that can be warm, noisy, and fast-paced. This role involves indoor and outdoor environments. Must be comfortable and able to stand for up to 6-8 hours per day. Must be able to lift up to 40 lbs. Requires dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, management and team.