Sous Chef

Sheraton San Diego • San Diego, CA

26d • Onsite

About The Position

A Sous Chef plays a key role in kitchen management, supporting the Executive Chef in overseeing kitchen operations. Responsibilities include managing food production, ensuring high standards of food quality and presentation, and training kitchen staff. They also maintain food safety protocols, supervise cooks, and coordinate daily kitchen activities. The Sous Chef collaborates closely with the Executive Chef to uphold culinary excellence and operational efficiency. Strong leadership, culinary expertise, and attention to detail are essential for success in this role.

Requirements

• Minimum 3 years of line cook experience in an upscale restaurant or hotel
• Previous supervisory experience is required
• Must be able to prioritize and work efficiently with limited supervision
• Must be detail-oriented and able to multi-task efficiently
• Must be able to speak, understand, and communicate the primary language(s) used in the workplace
• Must possess excellent communication, follow-up, and organizational skills
• Must have the ability to push, pull bend, squat, and lift up to 50lbs regularly
• Use of PPE as needed for duty assigned and with the use of required tools and equipment
• Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up
• Be a clear thinker, remaining calm and resolving problems using good judgment
• Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team
• Must be able to understand guest’s service needs
• Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line
• Ability to work in hot, noisy, and sometimes close conditions
• Ability to work with all products and food ingredients involved
• Ability to use all senses to ensure quality standards are met
• Ability to comprehend and follow recipes

Nice To Haves

• Culinary degree preferred or equivalent combination of education and experience

Responsibilities

• Managing food production
• Ensuring high standards of food quality and presentation
• Training kitchen staff
• Maintaining food safety protocols
• Supervising cooks
• Coordinating daily kitchen activities
• Upholding culinary excellence and operational efficiency
• Knowing all menu items and enforcing the proper preparation and presentation of all items daily
• Knowing all procedures and menus for all meal periods and specials
• Placing proper orders for supplies and maintaining the proper pars of all items
• Maintaining all food safety procedures as required by the County and by hotel standards
• Taking ownership of the cleanliness of the kitchen and the condition of the walk-ins
• Assisting in the control of food and labor costs and controlling the amount of prep done
• Holding a pre-shift meeting with staff before reporting to stations
• Ensuring correct staffing during peak periods and high occupancy
• Monitoring the performance of associates on an ongoing basis and providing feedback
• Rewarding, disciplining, and documenting associate performance and providing timely counseling
• Properly handling all administrative work with regard to interviewing, hiring, performance appraisals, and terminations of staff
• Selecting qualified, goal and service-oriented individuals and developing these individuals with clear guidelines to associates
• Ensuring staff is properly groomed and uniformed at all times
• Assisting in the training of all new employees, and ongoing training of existing employees, including cross-training for all positions
• Ensuring all associates are safety conscious and trained in safe work practices
• Assisting in the preparation of weekly schedules in accordance with guest needs and staff availability
• Processing timecards and payroll as required
• Following 4 Keys service standards, standard operation procedures, and safety standards
• Following safety and security procedures
• Working cohesively with co-workers and all departments as part of a team
• Following all appropriate policies and procedures while constantly striving to improve standards of operations
• Adhering to attendance and reliability standards
• Following all additional duties as assigned by management

Benefits

• medical
• dental
• vision
• life insurance
• paid time off
• retirement plan
• employee discounts
• employee assistance program
• complimentary meals

What This Job Offers

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