VALLEY HUNT CLUB seeks Sous Chef-Join The Team! in Pasadena,CA,USA

The establishment seeking a skilled and experienced culinary professional is a dynamic and reputable kitchen operation dedicated to delivering exceptional dining experiences. This company prioritizes quality food preparation and maintains high standards of cleanliness, safety, and efficiency in the kitchen environment. Known for its commitment to excellence and creativity, it strives to produce delectable dishes that are both visually appealing and flavorful, catering to a diverse clientele. The organization values teamwork, innovation, and a keen sense of culinary artistry, making it an ideal workplace for chefs who are passionate about their craft and seek to grow their skills within a collaborative setting. This role is that of a Culinary Deputy or Chef de Partie, responsible for directing food preparation and collaborating closely with the Executive Chef to ensure smooth kitchen operations. The position involves hands-on involvement in the daily production of food, ensuring that every plate served meets high standards in both design and taste. The successful candidate will oversee and supervise kitchen staff, assisting with menu planning, inventory management, and supply coordination. Maintaining top-quality food standards and kitchen cleanliness while adhering to food safety protocols are critical aspects of this position. Additional responsibilities include training new employees, scheduling staff shifts, ordering food supplies in coordination with purchasing managers and the executive chef, and maintaining kitchen equipment. The role demands problem-solving capabilities to manage any arising kitchen issues promptly and effectively. The candidate will also be entrusted with budget management relating to labor, ensuring that employees take appropriate breaks and that the staff meals are prepared economically using available resources. This role requires a valid Food Handler Card and benefits from formal culinary training and prior experience in a similar kitchen capacity for at least two years. The candidate must uphold FIFO (First-In, First-Out) inventory practices and promote a safe working environment. This position is vital to the operational success of the kitchen and requires someone who can blend culinary expertise with leadership and administrative skills to enhance the kitchen's overall performance.

• High school diploma or equivalent
• Formal culinary training is an asset
• Minimum of two years experience in a similar kitchen role
• Valid Food Handler Card
• Ability to supervise kitchen staff
• Knowledge of kitchen equipment maintenance
• Skills in budgeting and financial management
• Strong interpersonal and communication skills
• Ability to work under pressure
• Commitment to food safety standards