Sous Chef, GPI at Anaheimducks

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Job Title:

Sous Chef, GPI

Pay Details:

The annual base salary range for this position in California is $75,000 to $80,000 per year. The starting pay for the successful candidate depends on various job-related factors, including but not limited to the candidate’s geographic location, job-related knowledge, skills, experience, education/training, internal value, peer equity, external market demands, and organizational considerations.

The Sous Chef manages the activities of cooks and other workers who prepare and cook food. The Sous Chef’s primary responsibilities include monitoring the daily operations of a kitchen, ensuring that all recipes, food preparations, and presentations meet the established specifications, and providing direction to kitchen staff. The Sous Chef will also be responsible for preserving the quality of all executed menu items in large volumes while operating in a fast-paced environment.  This position reports to Food and Beverage Manager.

​​Responsibilities

• Prepare entrees according to company standards by consistently following recipes and established techniques

• Ensure all items are prepared timely

• Taste and assess the prepared product to ensure quality and consistency are upheld in preparation and presentation

• Maintain appropriate levels and quantities of food products based on business needs, including bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items

• Manage food inventory by verifying and checking inventory levels daily

• Provide on-hand counts to Food and Beverage Manager and support purchasing process by recommending order quantities based on business needs

• Execute opening or closing duties and maintain clean, well-organized, and safe-working areas

• Assist with developing, implementing, and costing new recipes/creations

• Maintain recipe standards by reviewing quality and presentation of product

• Provide detailed cost-reporting by building, updating, and maintaining recipes in established guides

• Support Food and Beverage Manager in the development and training of culinary staff

• Provide hands-on guidance to ensure accurate execution of all menu items and recipes following established practices, standards, and timelines

• Establish partnerships with all Managers to achieve operational goals and objectives

• Provide guidance as well as collaborate with all team members

• Manage and adjust schedules to accommodate an evolving and event-based operation, which includes early mornings, late nights, weekends, and holidays

• Ensure recipes are executed accordingly by all team members

• Create and implement production sheets and prepare schedules for team members to utilize and follow to maintain effective and time-sensitive results for high-volume production

• Establish and maintain production pars for all concession operations to ensure consistent and efficient food production levels to meet sales forecast demands by event and location

• Develop and oversee the standard operating procedures (i.e., opening and closing checklists) for the concessions culinary team for high-volume production

• Work closely with Food and Beverage Manager: project food, labor, and other costs based on anticipated events and revenues; manage and maintain spoilage and waste in accordance with established budget

• Ensure proper staffing schedules for maximum productivity and efficiency

• Responsible for ensuring food quality in presentation and production throughout the venue

• Maintain sanitation standards throughout the venue

• Confirm timely certification of all staff per department policies

• Support the hiring, training, staffing, and scheduling of all culinary team members

• Work closely with Food & Beverage Manager: responsible for building accurate costs, recipes, photos, and preparation lists

• Work closely with Food & Beverage Manager: responsible for menu and concept development and event-based planning with a focus on all quick service/Concession operation- including Grab N Go program

• Responsible for prepping banquet and catering Food, creates menus as needed for events, custom events, daily features and so on

• Responsible for creating monthly specials at Between The Rinks Restaurant

• Responsible for equipment maintenance of the Back of House

• Perform other duties as assigned

Qualifications

• Minimum of 3-5 years of related experience

• Supervisory or lead experience

• Organized and detail-oriented

• Able to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniques

• Able to work independently with minimal supervision

• Able to complete multiple tasks and work in an environment with time constraints

Knowledge, Skills, and Experience

Education - Some College, No Degree

Certifications Required – Food Safety Manager Certification

Experience Required - 3-5 Years

This position is on-site.

MR2025

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