Sous Chef

Honda Center welcomes fans, performers, and athletes from around the globe. Our team members are an integral part of the event experience through their interactions with guests. Whether you’re looking to create a great guest experience at a concert, support business growth and development, work behind-the-scenes during an Anaheim Ducks game, or anything in-between, this is your opportunity to start the next chapter of your career story and help create a one-of-a-kind fan experience at Honda Center. 

Once you've had a chance to explore our current open positions, apply to the ones you feel best suit you, as an applicant, you can always see your application status in your profile.

Pay Details:

The Sous Chef manages the activities of cooks and other workers who prepare and cook food. The Sous Chef’s primary responsibilities include monitoring the daily operations of a kitchen, ensuring that all recipes, food preparations, and presentations meet the established specifications, and providing direction to kitchen staff. The Sous Chef will also be responsible for preserving the quality of all executed menu items in large volumes while operating in a fast-paced environment. 

• →Prepare entrees according to company standards by consistently following recipes and established techniques
• →Ensure all items are prepared timely
• →Taste and assess the prepared product to ensure quality and consistency are upheld in preparation and presentation
• →Maintain appropriate levels and quantities of food products based on business needs, including bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items
• →Manage food inventory by verifying and checking inventory levels daily
• →Provide on-hand counts to Executive Chef and support purchasing process by recommending order quantities based on business needs
• →Execute opening or closing duties and maintain clean, well-organized, and safe-working areas
• →Assist with developing, implementing, and costing new recipes/creations
• →Maintain recipe standards by reviewing quality and presentation of product
• →Provide detailed cost-reporting by building, updating, and maintaining recipes in established guides
• →Support Executive Chef and Managers in the development and training of culinary staff
• →Provide hands-on guidance to ensure accurate execution of all menu items and recipes following established practices, standards, and timelines
• →Establish partnerships with all Managers to achieve operational goals and objectives
• →Provide guidance as well as collaborate with all team members
• →Manage and adjust schedules to accommodate an evolving and event-based operation, which includes early mornings, late nights, weekends, and holidays
• →Other duties as assigned

• Supervisory or lead experience
• Able to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniques
• Organized and detail-oriented
• Able to work independently with minimal supervision
• Able to complete multiple tasks and work in an environment with time constraints

Education - Some College, No Degree

Experience Required - 3-5 Years

This position is on-site.

MR2026

We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and team members without regard to race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, parental status, military service, medical condition or any protected category prohibited by local, state or federal laws.  We are firm believers that diversity and inclusion among our team members are critical to our success, and we seek to recruit, develop, and retain the most talented people from a diverse candidate pool.

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!