Sous Chef

Rancho Valencia Resort & Spa•Rancho Santa Fe, CA

21d•$73,000 - $75,000

About The Position

The Sous Chef runs an assigned culinary outlet each day under the direct supervision of the Executive Chef, maintaining established quality standards and fostering a positive work environment. The role focuses on guest and employee satisfaction, revenue, menu preparation and plating, outlet opening and closing duties, and a substantial amount of banquet work in support of the banquet chef. The Sous Chef oversees culinary operations, food quality, sanitation, staffing, training, scheduling, purchasing, inventory handling, payroll documentation, and equipment safety. The position also coordinates with front- and back-of-house staff, expedites service, supports special guest requests, and contributes to the hotel’s community service, sustainability, and environmental initiatives.

Requirements

High school diploma or GED equivalency.
Either graduation from culinary school plus 2 to 4 years of culinary supervisory or higher-level experience, or 6 to 8 years of culinary supervisory or higher-level experience across multiple culinary or food-and-beverage departments in a fine-dining establishment.
Ability to communicate in English with vendors, guests, and staff so they understand.
Knowledge of basic computer functions, including Microsoft Word and Excel.
Ability to perform mathematical calculations, including recipe conversions.
Current San Diego County food handler card.
Flexibility in scheduling, including third shift if needed.
Must have own tools to perform assigned duties.
Dedication to excellence and continued development of the hotel’s reputation.
Advanced culinary skills, including knife skills, cooking methods, meat, fish, vegetable, soup, and sauce preparation, butchering, product identification, stock preparation, and expediting.
Garde manger and baking skills.
Supervisory skills, including calm and timely decision-making and maintaining quality standards.
Experience in kitchen administration.
Ability to multitask and work long hours.
Knowledge of kitchen terminology and food products, their uses, and availability.
Some travel for training, conferences, and special events.
Ability to perform physical activities including reaching, bending, pushing, pulling, twisting, lifting, and climbing; frequent standing and walking; and constant grasping, turning, and finger dexterity.
Ability to stand for long periods occasionally and stand for 8 consecutive hours, walk, and kneel.
Ability to lift or carry up to 30 pounds frequently, 45 pounds occasionally, and a minimum of 50 pounds.
Vision sufficient to view small print constantly and see small details and objects clearly beyond arm’s reach frequently.
Ability to speak on a telephone or two-way radio, respond to the public, converse with staff, and hear fire alarms and emergency equipment.

Nice To Haves

Two years of prior Sous Chef experience.
Prior work experience in a five-star or five-diamond hotel.
ServSafe certification.
Knowledge of current food trends.
High level of creativity.
Experience in both à la carte and banquet operations.

Responsibilities

Oversee the assigned culinary outlet and collaborate with the Executive Chef and Executive Sous Chef to ensure efficient operations.
Assist with planning and developing hotel menus and ensure consistent preparation and presentation of food.
Control waste and labor, monitor costs, and maintain food quality standards.
Oversee the culinary department’s sanitation program and inspect food and beverage storage areas for product rotation, labeling, dating, and health-regulation compliance.
Assist with interviewing, hiring, retaining, training, and developing culinary staff.
Follow performance-management guidelines and work with Human Resources when formal documentation is required.
Submit personnel and payroll documentation and processing to Human Resources and the Payroll Administrator in a timely manner.
Orient new hires using company handbooks and support materials, and lead employee training and recognition.
Promote a team-oriented environment and seek ways to improve products, guest service, and profitability.
Attend BEO meetings as requested and actively participate in monthly culinary meetings.
Report equipment malfunctions or failures and work quickly to complete assignments.
Ensure daily production lists are completed and used by staff.
Oversee work-station setup and conduct daily line checks before service.
Ensure hourly staff follow meal-break policy and correct issues promptly.
Expedite service and ensure plated menu items meet specifications.
Relieve cooks at their work stations as needed.
Oversee banquet setup and service according to Banquet Event Orders.
Anticipate business levels and plan and prepare for the following day.
Ensure staff follow recipes, portion sizes, and cooking methods, and accommodate guest requests whenever possible.
Complete closing procedures, inspect stations, kitchens, and walk-ins, ensure products are stored properly, and confirm areas are sanitary.
Check cooks’ stations and prep storage before they leave.
Receive and inspect food items from requisitions or orders and ensure proper storage.
Place daily orders for produce, proteins, dry goods, and other products.
Use kitchen equipment and machinery safely and maintain familiarity with their operation.
Follow safety standards and help prevent accidents by recognizing hazardous situations.
Conduct daily pre-shift meetings with front-of-house and back-of-house staff.
Prepare and post employee work schedules based on the operating forecast.
Review and correct payroll time edits daily.
Participate in safety programs and follow injury-reporting and safety-behavior requirements.
Support hotel community service, sustainability, and environmental initiatives.
Perform other duties as directed, developed, or assigned.