Sous Chef - Lake Arrowhead Resort and Spa

About Us:

At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.   Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.   Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.   Check out this video for more information on our great company!

 

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Location Description:

Lake Arrowhead Resort and Spa is nestled high atop the majestic San Bernardino Mountains at an elevation of 5,174’. This Resort is surrounded by an ocean of Ponderosa Pines and gives guests exclusive access to Lake Arrowhead, a reservoir with a surface area of 780 acres. Lake Arrowhead is the perfect location for outdoor adventure enthusiasts and offers a variety of summertime and wintertime activities including hiking, mountain biking, fishing, kayaking, water skiing, snowboarding, snowshoeing, ziplining, and more. The resort includes a Bar & Restaurant, Spa & Wellness Center, Outdoor Pool & Lake Beach as well as over 23,000 sq. ft of meeting and events space.

Overview:

Basic Function

The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. This position is also responsible for assisting the Executive Chef in monitoring kitchen activities, expediting orders, overseeing food preparation and cooking, and may assist with administrative tasks.

 

Essential Functions

• Coach and train kitchen and culinary team by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase the employee’s performance and morale.
• Establish and maintain professional relationships with the staff and provide opportunities to develop skills of the team.
• May assist the Executive Chef in conducting interviews with new staff.
• Works all stations in the back of the house to assist team during peak times and to maintain service and quality standards.
• Create, cost, and prepare menu items for various events.
• Communicate shift priorities and daily productions to all staff to ensure they are prepared and set up for success.
• Monitor staff productivity and safety standards.
• Monitor kitchen and culinary operations by conducting walkthroughs to ensure standards are executed and maintained.
• Setup kitchen with tools, preparation sheets, and materials to ensure all staff employees have the required tools to perform their job / tasks effectively and safely.
• Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspect, count, and perform inventory levels of walk-ins, freezers, prep areas, coolers, and dry storage.
• Work with the local community services to donate food and pantry items.
• Monitor and evaluate products and services provided by vendors to ensure adherence to Lake Arrowhead Resort and Spa and Executive Chef standards.
• Assume Chef’s duties in the absence of the Executive Chef.
• Assists Executive Chef with creating the weekly schedule for culinary and kitchen staff.  
• Complete day-to-day timekeeping audits to ensure employees’ time is accurate and approved by the deadline.
• Auditing and verifying rest and meal breaks are followed.
• Develop monthly department meeting agendas and aid in meeting facilitation as necessary.
• Remain current with changes in the restaurant industry.

Marginal Functions

• Respond to any reasonable task assigned by the Executive Chef or GM.
• Attend necessary meetings in the absence of the Executive Chef.

Environment

Working both indoors and outdoors (seasonal).  Indoors: hard surfaces, loud noises, open flames, hot and cold surfaces and rooms. Wet and oily surfaces. Noisy environment.

Qualifications:

• High school diploma or equivalent.
• Bachelor’s degree or four years of formal culinary experience in a hospitality or restaurant industry.
• Three years culinary training.
• Exceptional cooking skills.
• Two – four years’ experience supervising staff of fifteen or more employees.
• Familiar with best practices in the hotel and catering services industry.
• Knowledge of health and safety standards.
• Good working knowledge of basic accounting and inventory.
• Creative, innovative, and assertive personality.
• Ability to effectively communicate and manage the kitchen staff, motivate them and assign duties fairly.
• Ability to multitask and work quickly and efficiently under pressure.
• Must have attention to details and great organizational skills.
• Proficient with MS Office, Workday, HotelEffectiveness, Craftable, POS, and restaurant management software.
• Must have or be able to obtain food handlers permit and any other certification as required by the resort, county and state.
• Must have reliable transportation.
• Must be able to work various shifts including days, nights, weekends, long hours, and holidays as needed.

Compensation Range:The compensation for this position is $56,800.00/Yr. - $75,700.00/Yr. based on qualifications and experience.