Royce Sous Chef - Langham

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.

Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.

Culinary

Sous Chef

Executive Chef/Executive Sous Chef

n/a

Train, supervise and work with all chef's staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

• Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen.
• Employs math skills to follow recipes, prep sheets, and inventory controls.
• Select, train and supervise kitchen staff in the proper preparation of menu items and all areas of kitchen operations.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts.
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality, portioning, presentation.
• Maintain specific set food and labor cost, established budgeted numbers and re-forecasts.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

• Ability to lift, push, or pull material weighing up to 50 pounds. Standing for prolonged periods of time is possible. Walking, talking, bending, seeing, hearing, lifting, carrying, stooping, reaching, pushing, pulling, reaching, fingering, feeling, grasping, holding.
• Dexterity to perform precession tasks with hands, fingers, and wrists. Considerable repetitive motion of hands, fingers, wrists, and shoulders is likely.

• Thorough knowledge of food products, standard recipes and proper preparation.
• Advanced working knowledge of food safety and sanitation.
• Ability to read, write and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on a continuous schedule.

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education preferred. Culinary of apprenticeship program preferred.

4 - 5 Years high volume, hotel supervisory experience, hands on line cooking experience.

Ability to adapt to changing production levels, manage, motivate, lead other crew members on a daily basis.

Ability to obtain any government required license or certificate.

$80,000 - $83,000 Annually

For more information about the property, please visit: