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.