Part-Time Sous Chef

Introduction Seabreeze Management Company is a full‑service property management firm with a diverse portfolio of more than 150,000 residential and commercial properties. Based in Aliso Viejo, California, Seabreeze has delivered a client‑focused experience to commercial common‑interest developments and homeowners’ associations for over 30 years. With offices throughout California and Nevada, the company has expanded its mission to be a trusted advisor and collaborative partner for developments, building thriving associations through superior service and integrity. Summary The Sous Chef is responsible for the preparation of high‑quality meals in accordance with company standards, menu specifications and production schedules. The Sous Chef oversees dining‑services associates, ensuring they meet safety, hygiene and quality standards. He or she works closely with the Executive Chef and provides support at the kitchen in the Executive Chef’s absence. Essential Duties and Responsibilities Ensure residents and guests receive timely, high‑quality food and service. Fulfill management tasks for a well‑functioning Dining Services department, including planning, ordering, recipe development, inventory, supervision and quality assurance. Supervise kitchen associates toward completion of their specific job responsibilities and assignments. Supervise kitchen protocol to maintain high levels of food quality. Train associates for kitchen positions as specified. Assist in establishing and implementing department policies and procedures. Review recipes to ensure all ingredients are available for meal production. Write daily “prep” lists. Prepare menu items on schedule. Keep workstations clean and sanitary. Maintain a cleaning solution of quaternary sanitizer and water for towels. Organize the HOA serving line for hot and cold food preparation during meal service. Inform wait staff about item preparation, cooking and service daily. Expedite plating and service of meals in the HOA. Prepare room‑service orders as needed. Prepare associate meals in accordance with property policy. Clean all workstations and equipment immediately after use. Store leftovers and unused food products properly. Supervise the dishwasher as needed for the day. Check incoming orders that may be delivered. Monitor cleaning tasks, side work, setup, breakdown and other kitchen duties as assigned. Monitor behavior, hygiene and attitude of associates. Understand mechanical operation of kitchen equipment and identify items needing repair. Secure and lock walk‑in coolers, ice‑cream freezer and turn off equipment. Meet regularly with the Executive Chef regarding menus, service, procedures and policies. Follow all department and community policies and procedures. Attend mandatory meetings. Comply with all federal, state and local regulations for the department. Attend mandatory and ongoing training as requested. Participate in and support the community safety program, including SDS books and the Emergency Preparedness manual. Be knowledgeable about emergency responsibilities. Respond to associate requests in a timely and friendly manner. Requirements Knowledge, Skills and Experience 2–5 years of experience in food preparation in a full‑service restaurant and/or institutional setting. Must have a valid San Diego County Food Handlers Card; administered on site. Must possess a valid ServSafe Certification within 60 days of hire. Knowledge of proper dining‑room etiquette and food sanitation and safety. Effective customer service skills. Ability to present information effectively to small groups, customers, clients and community associates. Basic arithmetic skills (add, subtract, multiply, divide in all units of measure). Desire to work with senior population. Professional attitude, demeanor and dress. Good organizational skills and ability to work under pressure and meet deadlines. Minimum Education High school diploma or equivalent required. Any equivalent combination of experience, education and other qualifications may be considered. Language Skills The individual must have strong written communication skills and be able to communicate effectively with employees and clients at all levels of the organization, both verbally and in writing. Availability Varied working hours, including days, evenings, weekends, and holidays as needed. Subject to callback during emergency conditions (severe weather, evacuation, post‑disaster, etc.). Work Environment The Sous Chef works in a well‑lit, clean environment. They constantly interact with other people and may handle several responsibilities at once. The Association maintains a smoke‑free environment in its offices, buildings and Clubhouse complex. Equal Opportunity Employer Seabreeze is proud to be an Equal Opportunity Employer that celebrates diversity. The company does not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other legally protected status. For individuals with disabilities who would like to request an accommodation such as an ASL interpreter, please contact us at View email address on click.appcast.io. #J-18808-Ljbffr Seabreeze Management Company, Inc.