Terranea Resort
Job Title: Executive Sous Chef
Company: Terranea Resort
The Executive Sous Chef is responsible for directing and overseeing the entire food service operations throughout the property, both restaurants and banquets. The role provides optimal service while operating within predetermined budgetary guidelines and/or limitations. It leads creative development and quality assurance in culinary operations, including product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development, and implementation of new menus and ongoing quality assurance processes and systems. The Executive Sous Chef promotes interactive leadership across the culinary departments, supervises day‑to‑day kitchen activities by delegating authority, assigning and prioritizing tasks, and monitoring operating standards. The position also engages with the community to promote the resort’s restaurants and other food & beverage offerings.
Responsibilities
Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
Develops innovative product offerings for a variety of venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering, and themed/special events.
Formulates and implements procedural guidelines, SOPs, policies, and standards for overall food and beverage operations, including menu design, product specifications, cleanliness and sanitation, grooming and food, labor and operating expenses’ cost controls.
Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
Manages the creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
Collaborates with Purchasing to identify and source required products.
Develops standards, processes, and tools to deliver consistent culinary products at both properties.
Guides and supports the culinary team in implementing and adhering to company standards, processes, and systems.
Monitors guests, partners, and internal feedback and takes corrective action as required to ensure the highest level of guest satisfaction.
In partnership with Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.
Collaborates with operational leaders in the ongoing execution of the company’s culinary operations.
Ensures accurate maintenance of the menu and recipe database.
Provides ongoing support and leadership to remain compliant with all related standards and procedures.
Directly responsible for the financial performance of related departments, including food and beverage, and collaborates with the Director of Food & Beverage Operations and Property Operations on the resort maintenance budget.
Acts as a liaison between the community and the operation.
Performs related duties as required.
Additional Duties & Responsibilities
Develop culinary staff, mentor cooks of every level, Sous Chefs, Chef de Cuisine, coach and train, hold quarterly trainings on fundamentals of technique, quality standards, uniform standards and grooming, overall well‑being and professional behavior in all aspects of kitchens.
Concentrate development plan for Sous Chefs. Develop a seminar to train them in better understanding their role and leadership path.
Continue to work closely with Sales and Marketing to drive new initiatives for all Food & Beverage outlets and run all off‑site special events, organize, structure, and follow through while directly contacting clients on behalf of the resort.
Assist in development initiatives for Purchasing and receiving to streamline and find efficient cost savings and assist with high‑business‑level structures and building action plans.
Assist with staff recruitment, continuing to work closely with top Culinary Schools across the country and local Culinary programs for lectures and food demonstrations.
Develop and update all Culinary SOPs to continue to strive for a safer and more structured working environment.
Mentor and expose Culinary Staff to the importance of the Terranea Gardens project and local farmers markets and area farms, scheduling time to assist in the gardens.
Provide proactive knowledge and comprehensive understanding of Forbes standards to ensure continuous growth throughout the Culinary department.
Create and update private seasonal event experiences in collaboration with Executive Chef.
Train team to better understand the product we serve and our connection to the story.
Provide constant teamwork, structure, and support for all restaurants, assisting with menus, research, and development, and providing expertise in new trends that can provide sustainability to our market.
Work closely with the banquet department to drive business and reduce labor and food costs through recipe revisions and research & development, maintaining modern culinary trends.
Develop a path of training that can enable exposure to Executive Chef daily duties.
Conduct quarterly audits and trainings to ensure all management and staff have proper safety and sanitation food handler cards and manager certifications per CA law.
Continued development of the Culinary leadership team focusing on trends to stay innovative, local, and seasonal, inspiring the Culinary program throughout the resort.
Further develop the Terranea Culinary Enhancement Program with Chef of Culinary Experience and Developmental Education.
Qualifications
3–5 years prior experience as an Executive Sous Chef, Chef de Cuisine, or Banquets at a luxury or high‑end resort, or equivalent.
Excellent verbal and written communication skills.
Strong training and team‑building program skills.
Ability to multi‑task and oversee multiple property culinary departments.
4‑ or 5‑star background with knowledge and ability to implement such standards.
Experience creating and implementing successful new concepts.
Proven leadership skills, team building, and developing star performers.
Knowledge of health department rules, liquor laws, and regulations.
Capable of analyzing business levels and scheduling appropriately.
Proficient in Microsoft applications (Excel/Word/Outlook).
Fluent in English.
Strong customer service aptitude.
Well‑developed leadership skills.
Ability to implement and uphold service standards.
Ability to lead and direct the performance of all F & B associates.
Effectively motivate associates and maintain cohesive teams.
Ability to prioritize and organize work assignments.
Ability to interact with all associates and guests of both properties.
Ability to work well in stressful, high‑pressure situations.
Ability to work with and understand financial information, data, and basic arithmetic functions.
Compensation Base Pay: $120,000 – $140,000 per year.
Benefits include group medical, dental, vision, life, and disability coverage, a pre‑tax flexible benefit plan for healthcare and dependent care reimbursement, an employee assistance program, paid time off/sick time, and a 401(k) plan with company match.
Seniority level Director
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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Company: Terranea Resort
The Executive Sous Chef is responsible for directing and overseeing the entire food service operations throughout the property, both restaurants and banquets. The role provides optimal service while operating within predetermined budgetary guidelines and/or limitations. It leads creative development and quality assurance in culinary operations, including product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development, and implementation of new menus and ongoing quality assurance processes and systems. The Executive Sous Chef promotes interactive leadership across the culinary departments, supervises day‑to‑day kitchen activities by delegating authority, assigning and prioritizing tasks, and monitoring operating standards. The position also engages with the community to promote the resort’s restaurants and other food & beverage offerings.
Responsibilities
Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
Develops innovative product offerings for a variety of venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering, and themed/special events.
Formulates and implements procedural guidelines, SOPs, policies, and standards for overall food and beverage operations, including menu design, product specifications, cleanliness and sanitation, grooming and food, labor and operating expenses’ cost controls.
Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
Manages the creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
Collaborates with Purchasing to identify and source required products.
Develops standards, processes, and tools to deliver consistent culinary products at both properties.
Guides and supports the culinary team in implementing and adhering to company standards, processes, and systems.
Monitors guests, partners, and internal feedback and takes corrective action as required to ensure the highest level of guest satisfaction.
In partnership with Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.
Collaborates with operational leaders in the ongoing execution of the company’s culinary operations.
Ensures accurate maintenance of the menu and recipe database.
Provides ongoing support and leadership to remain compliant with all related standards and procedures.
Directly responsible for the financial performance of related departments, including food and beverage, and collaborates with the Director of Food & Beverage Operations and Property Operations on the resort maintenance budget.
Acts as a liaison between the community and the operation.
Performs related duties as required.
Additional Duties & Responsibilities
Develop culinary staff, mentor cooks of every level, Sous Chefs, Chef de Cuisine, coach and train, hold quarterly trainings on fundamentals of technique, quality standards, uniform standards and grooming, overall well‑being and professional behavior in all aspects of kitchens.
Concentrate development plan for Sous Chefs. Develop a seminar to train them in better understanding their role and leadership path.
Continue to work closely with Sales and Marketing to drive new initiatives for all Food & Beverage outlets and run all off‑site special events, organize, structure, and follow through while directly contacting clients on behalf of the resort.
Assist in development initiatives for Purchasing and receiving to streamline and find efficient cost savings and assist with high‑business‑level structures and building action plans.
Assist with staff recruitment, continuing to work closely with top Culinary Schools across the country and local Culinary programs for lectures and food demonstrations.
Develop and update all Culinary SOPs to continue to strive for a safer and more structured working environment.
Mentor and expose Culinary Staff to the importance of the Terranea Gardens project and local farmers markets and area farms, scheduling time to assist in the gardens.
Provide proactive knowledge and comprehensive understanding of Forbes standards to ensure continuous growth throughout the Culinary department.
Create and update private seasonal event experiences in collaboration with Executive Chef.
Train team to better understand the product we serve and our connection to the story.
Provide constant teamwork, structure, and support for all restaurants, assisting with menus, research, and development, and providing expertise in new trends that can provide sustainability to our market.
Work closely with the banquet department to drive business and reduce labor and food costs through recipe revisions and research & development, maintaining modern culinary trends.
Develop a path of training that can enable exposure to Executive Chef daily duties.
Conduct quarterly audits and trainings to ensure all management and staff have proper safety and sanitation food handler cards and manager certifications per CA law.
Continued development of the Culinary leadership team focusing on trends to stay innovative, local, and seasonal, inspiring the Culinary program throughout the resort.
Further develop the Terranea Culinary Enhancement Program with Chef of Culinary Experience and Developmental Education.
Qualifications
3–5 years prior experience as an Executive Sous Chef, Chef de Cuisine, or Banquets at a luxury or high‑end resort, or equivalent.
Excellent verbal and written communication skills.
Strong training and team‑building program skills.
Ability to multi‑task and oversee multiple property culinary departments.
4‑ or 5‑star background with knowledge and ability to implement such standards.
Experience creating and implementing successful new concepts.
Proven leadership skills, team building, and developing star performers.
Knowledge of health department rules, liquor laws, and regulations.
Capable of analyzing business levels and scheduling appropriately.
Proficient in Microsoft applications (Excel/Word/Outlook).
Fluent in English.
Strong customer service aptitude.
Well‑developed leadership skills.
Ability to implement and uphold service standards.
Ability to lead and direct the performance of all F & B associates.
Effectively motivate associates and maintain cohesive teams.
Ability to prioritize and organize work assignments.
Ability to interact with all associates and guests of both properties.
Ability to work well in stressful, high‑pressure situations.
Ability to work with and understand financial information, data, and basic arithmetic functions.
Compensation Base Pay: $120,000 – $140,000 per year.
Benefits include group medical, dental, vision, life, and disability coverage, a pre‑tax flexible benefit plan for healthcare and dependent care reimbursement, an employee assistance program, paid time off/sick time, and a 401(k) plan with company match.
Seniority level Director
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr