Sous Chef - Laidback Luxury in La Jolla

Estancia La Jolla, A Noble House Hotel • San Diego, CA

5h

About The Position

The Sous Chef is responsible for planning and managing preparation, production, food quality, planning menus and food presentation. Responsible for supervising the work of the chefs de partie and other culinary staff. Delivers outstanding guest service and financial profitability. Ensures compliance with all safety and sanitation standards and regulations. Provides guidance and direction to ensure overall departmental success. Manages subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results. Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed. Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability. Ensures guests receive outstanding, consistent, exceptional food by circulating through each preparation, banquet or dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. Plans and manages the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner. Interacts with guests to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Works with Food & Beverage managers to create and implement new menus and individual menu items based on current food trends and regional tastes. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation standards. Performs general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation.

Requirements

• Completion of an approved Culinary Program or Apprenticeship.
• Associates/Bachelors degree in Culinary Arts preferred.
• At least two years of experience with increasing responsibility in culinary management as Chef (or comparable position), responsible for high-quality food production and related food and beverage operations.
• Possess solid knowledge of high-quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette.
• Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.
• Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
• Knowledge of culinary operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Completes required training as scheduled.
• Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
• Requires ability to serve needs of guests through verbal face-to-face interactions.
• Contacts sometimes contain confidential/sensitive information so requires ability to use discretion.
• Must demonstrate positive attitude and professional demeanor.
• Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Must have excellent customer service/communication skills to work with guests and providing a high level of guest satisfaction.
• Ability to work on AM, PM, weekend and holiday shifts as required by operational needs

Nice To Haves

• Experience within a hotel/resort environment

Responsibilities

• Planning and managing preparation, production, food quality, planning menus and food presentation
• Supervising the work of the chefs de partie and other culinary staff
• Delivering outstanding guest service and financial profitability
• Ensuring compliance with all safety and sanitation standards and regulations
• Providing guidance and direction to ensure overall departmental success
• Managing subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary areas
• Carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws
• Interviewing, hiring, and training team members
• Planning, assigning, and directing work
• Appraising performance
• Rewarding and disciplining team members
• Addressing complaints and resolving problems
• Planning department goals and directing team members to achieve results
• Monitoring day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards
• Taking corrective action as needed
• Achieving budgeted revenues, controls expenses and maximizes profitability within assigned areas
• Utilizing corporate approved computer programs to analyze forecasts, cost and revenue reports
• Making decisions and taking action based on that information to maximize profitability
• Ensuring quality and portion control while minimizing waste or loss of supplies to maintain profitability
• Ensuring guests receive outstanding, consistent, exceptional food by circulating through each preparation, banquet or dining area
• Seeking opportunities to improve satisfaction and immediately handles any guest concerns or complaints
• Planning and managing the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner
• Interacting with guests to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
• Working with Food & Beverage managers to create and implement new menus and individual menu items based on current food trends and regional tastes
• Following all standard food handling, sanitation and health department guidelines
• Ensuring compliance with federal, state, local and company health, safety, sanitation standards
• Performing general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation

Benefits

• competitive pay
• health insurance benefits
• Team Member and Family & Friends hotel and restaurant discounts within the Noble House Hotel & Resorts family
• Matching 401k (After 1 year)
• On-Demand Pay (Earned wage access before payday!)
• PTO
• Complementary Parking
• Meals

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree