44484 53931

Henry's Corner Sous Chef (opening January 1st)

The Waterfront Beach Resort, A Hilton Hotel

Nov 02, 2018 - Orange County


Looking for an experienced Sous Chef. Responsible for all food planning, preparation, production and control for all food in the restaurant's kitchen. Will be the second leader of the kitchen and will need to understand the food of Henry's. This Sous Chef will need to have a great understanding of cooking and have knowledge of the world of food. Must be up to date on food trends and be able to create dishes that would help Henry's Corner grow successfully.

Additional roles of this position as follows:

Responsibilities Include:

Assist the Henry’s Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.

 Assist the Henry’s Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.

Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Will lead the kitchen line on a daily basis with or without the Chef’s presence.

Assist the Henry’s Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.

Assist the Henry’s Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes


Requirements Include:

  • Assist Executive Chef in estimating annual food budget
  • Dine at local restaurants to observe the latest trends in food presentation/pricing
  • Monitor outlets during peak periods to oversee production flow and presentation
  • Maintain vacation schedule for proper staffing
  • Report any equipment in need of repair or replacement to Property Operations
  • Perform other duties as requested, such as VIP parties and staff meetings
  • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts
  • Extensive knowledge of menu development, insight into marketing, cost and wage control on
  • Extensive knowledge of food products, standard recipes, and proper preparation.
  • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control
  • Ability to read, write, speak English to comprehend and communicate job functions
  • Ability to safely operate complex food preparation machinery
  • Ability to work in confined spaces
  • Ability to supervise a large staff and accomplish goals on a timely basis
  • Ability to work in an environment with extreme temperature ranges (hot and cold)
  • Effectively conduct meetings, menu briefings, and maintain communication lines between team members and Executive Chef
  • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time
  • Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts.
  • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

Three to five years of experience in a full service restaurant is required.  Conversational Spanish is preferred.  Must have a flexible schedule.

Interested applicants please submit your resume.

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