Sous Chef - In-Room Dining

Overview

The Sous Chef – In-Room Dining at Terranea Resort is responsible for overseeing the daily culinary operations of the In-Room Dining kitchen, ensuring exceptional quality, consistency, and guest satisfaction reflective of Terranea’s luxury standards. This role supports menu execution, team leadership, and operational efficiency while maintaining the highest standards of food safety and presentation.

Responsibilities

Culinary Leadership & Execution

• Lead and oversee all In-Room Dining culinary production for breakfast, all-day dining, and over-night service
• Ensure all menu items are executed with precision, consistency, and adherence to Terranea standards
• Maintain high-level plating and transportation of food standards suitable for in-room delivery
• Assist in menu development, seasonal updates, and special amenity offerings

Operations Management

• Manage daily kitchen operations, including prep, production, and service flow for In Room Dining
• Collaborate with front-of-house team to ensure accurate order execution and timely delivery
• Monitor food costs, waste, and inventory levels to meet financial goals
• Ensure proper ordering, receiving, and storage of all food products

Team Leadership & Development

• Supervise, train, and mentor line cooks and culinary team members
• Foster a culture of teamwork, accountability, and continuous improvement
• Assist in scheduling and labor management to meet business demands
• Uphold Terranea’s standards of professionalism and workplace culture

Quality & Compliance

• Enforce all food safety, sanitation, and HACCP standards
• Maintain a clean, organized, and efficient kitchen environment
• Ensure compliance with local health regulations and resort policies

Guest Experience Focus

• Support personalized guest requests, VIP amenities, and special dietary accommodations
• Maintain consistency with Terranea’s elevated guest service philosophy
• Address and resolve any culinary-related guest concerns proactively

Qualifications

• Minimum 3–5 years of culinary experience in a high-volume or luxury hotel/resort environment
• Prior supervisory experience preferred
• Strong knowledge of multiple cuisines, with emphasis on California coastal cuisine
• Experience in In-Room Dining or hotel restaurant operations highly desirable

Skills & Competencies

• Strong leadership and team development skills
• Excellent organizational and time-management abilities
• Ability to work efficiently in a fast-paced, multi-outlet environment
• Strong attention to detail and quality control
• Effective communication and collaboration across departments

Physical Requirements

• Ability to stand for extended periods and work in a hot kitchen environment
• Ability to lift up to 50 lbs
• Flexible schedule, including evenings, weekends, and holidays

Compensation

Base Pay Start Rate: $70,304/Yr. - $72,000/Yr. + Bonus!

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!