Sous Chef

The excitement is building up at LEGOLAND® California Resort as the new LEGOLAND® California Hotel is being built right now, in beautiful Carlsbad, California ready for the official opening in April 2013. This is not just any hotel, this is a new LEGOLAND® Hotel concept.  The LEGOLAND Hotel will have 250 rooms and will naturally feature LEGO throughout the Hotel.

Our business is growing and we have an exciting opportunity available as a Sous Chef! Come share in our success while building your career in this exciting industry.

Paramount to the culinary team is fresh food made in front of our guests using high quality products. We believe that offering fantastic culinary delights to our guests is an important part of the LEGOLAND experience. We are looking for individuals who can share in our vision of a higher standard.

We are seeking a very organized Sous Chef with the ability to lead 3-4 line cooks in daily kitchen operations. Ideally, this candidate will have 2-3 years cooking in a high volume buffet restaurant and understand intermediate level culinary principles and a very strong knowledge of food safety practices.

Position Summary:  Assists the Head 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 kitchen within the hotel.

Responsible for the day to day operations of the hotel main kitchen and a supporting role to the ala carte restaurants. Ensures that all recipes, food preparation and presentation meet department specifications and commitment to quality and maintains safe, orderly and sanitized kitchens.

Scope and Responsibilities:           

1. Operational Planning:

• Maintain high standard of food quality throughout hotel kitchen operations
• Ensure written recipes, presentation and SOP’s 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 quarterly 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
• Review and along with the Head Chef, assist in the development of standard recipes and techniques for food preparation and presentation which assures consistency, high quality and minimal food costs.
• Assist Hotel’s Head Chef to maintain budgetary goals including cost of goods and kitchen labor.

2. Operations:

• Ensure food quality/production standards, policies and procedures are met and 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 Head 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

3. Food Service Team Membership:

• Serve as an active and contributing member of the Food and Beverage team
• Attend operational meetings as required by the Hotel Head 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

4. Financial

• Assist the Head Chef in monitoring and maintaining food costs within budget
• 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 schedule.

5. Other

• To be fully conversant with and act upon the Company’s Complaints Procedure as outlined in the Department Manual.

Requires 3-5 years of progressive experience in F&B production, preferably in a theme park, resort, or multi unit operation. 2-3 years in a large buffet restaurant. Requires demonstrated knowledge of product change and improvement procedures and new product development.  Strong communication, organizational, verbal and written communication and administrative skills are required.  Effective coaching, staff development, interpersonal and supervisory skills are also required. Must work effectively in a fast-paced customer-focused environment

Must be willing to work flexible hours, including evenings, weekends and holidays to support the hotel operation.

Must be service orientated with a natural child affinity.

Must be able to pass a Food Safety Manager’s Test.