Sous Chef

General Purpose: The Sous Chef’s responsibilities are to, prepare, produce, present and to oversee all food product under the direction of the Executive Chef. To ensure that all food produced is consistent and of the highest quality that meets and exceeds the guests expectations. The Sous Chef is directly responsible for training and implementing kitchen sanitation guidelines. This person is responsible for assisting the Executive Chef in controlling labor costs for the kitchen by ensuring staff follows schedule and meal breaks. The Sous Chef (in coordination with the Executive Chef) is responsible for accurately receiving all goods purchased. This person is to assist and oversee all purchases in accordance with the Executive Chef’s direction. It is expected that this person is to have extensive knowledge of all food operations and to have a clear understanding of all kitchen procedures, guidelines and specifications.

Job Knowledge and Essential Duties:

• Manages all food operations in regards to cuisine, cleanliness, food preparation, and final food presentation at the direction of the Executive Chef.
• Provides direction, leadership, and training to all kitchen staff, line staff, and all hourly food and beverage employees
• Maintains the kitchen area in a neat and orderly fashion, including conforming to all California Health Department Rules and Regulations.
• Maintains cleanliness of kitchen staff members, including enforcing uniform codes and hygiene regulations set forth by the California Health Department.
• Manages and maintains all kitchen equipment such as ovens, sinks, refrigerators, freezers, or any device used in food preparation with the assistance of the CH Maintenance Department.
• Directs and assists in all food preparation, including cleanliness, technique, accuracy in recipes, and consistency in presentation.
• Responsible for training all staff in regards to all policies and procedures outlined in the Employee Manual.
• Directs and assists in all kitchen duties where assistance and direction are necessary.
• Ensures proper staffing levels of kitchen employees in regards to special events, weddings, golf outings, and normal business levels in all restaurant outlets.
• Assists in ordering, purchasing via company approved vendors at the direction of the Executive Chef.
• Assists in planning and execution of banquet events.
• Responsible for receiving all purchased items, monitoring accuracy in delivery and pricing.
• Assists in all food preparation and presentation for all restaurant outlets, ensuring consistency in quality and presentation.
• Responsible for assistance in development of fresh and new menu items, and development of daily specials and promotions to increase revenue.
• Manages inventories on a day to day basis to ensure product for normal business levels as well as for special events, weddings, outings, or any event involving food and beverage.
• At times, creates the schedules for all kitchen staff, keeping in mind shift off requests, vacations, and availability.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Assist with preparation of family meals.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resolves any issue that arises and reports to Executive Chef immediately.
• Performs other duties as assigned

Education/Experience:Some high school/college education preferred; or 2-3 years related and verifiable experience or training.

Language Skills: Ability to read and comprehend instructions, correspondence, and memos. Ability to read and speak English may be required in order to perform the duties of the job

Mathematical Skills: Basic math skills required.

Reasoning Ability: Problem solving, reasoning, and “thinking out of the box” will be a constant requirement; in addition, applying common sense understanding better serve our guests’ needs – both our internal and external guests.

Physical Demands: Regularly stands, walks, uses hands to finger, feel or handle, talks or hear. Long hours spent on feet. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 25 pounds and occasionally lifts up to 50 pounds.

Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus.

Environment/Noise: Works in an indoor environment and may come into contact with fumes or airborne particles, toxic or caustic chemicals. Regularly works in a warm environment being exposed to high heat and/or flames. Regularly works with or near large equipment such as ovens, Hobartmixers, refrigeration systems, etc. Occasionally works in outdoors.

Certificates/Licenses:Food Handlers card

Skill and Ability Preferences Culinary schooling may be required.

The golf course at Trump National allows the general public to share in the beauty of Rancho Palos Verdes. The property features walking trails that meander through the award-winning golf course towards the cliffs overlooking the Pacific Ocean. The trails provide access to the beach and a public park located on the bluffs in front of the clubhouse. These trails offer the chance to see up close the native flora and fauna that our staff works so diligently to preserve.
The Trump National Golf Club Los Angeles course features unobstructed ocean views from nearly every hole.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.