Sous Chef

Sand & Sea•Santa Monica, CA

9h•Onsite

About The Position

This position is responsible to mainly assist and working with the Chef de Cuisine, in partnership with the Director of Food & Beverage and Food & Beverage Manager. The Sous Chef will help orchestrate the production of the menu to prepare and cook food for hotel guests and the public with the assistance of the culinary team. The Sous Chef is a part of the leadership team who will help champion all best practices, procedures, team training, and guest satisfaction. All team members are responsible for sustaining the Company’s mission, core values, and holistic business model, promoting diversity and fostering a fair and compassionate work environment.

Requirements

Honesty: has honest, direct, and factual communication and actions with internal and external customers.
Collaboration: proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
Integrity & Loyalty: conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
Humble: conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
Innovation: constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.
Flexible: considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
Interpersonal: Customer-focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives.
Diversity: Strong commitment to diversity and equality in a company culture.
Communication: Strong communication (verbal and written) and presentation skills.
Multi-Tasking: Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines, and targets.
Champion for Change: Ability to work in a fast-paced environment with little to no training when business requires.
Good communication skills and leadership abilities.
Experience and ability to thrive in a high-pressure, challenging, and fast-paced environment.
Creative and innovative thinker.
Exceptional standards for cleanliness, health and safety.
Menu planning and design.
Experience in preparing contemporary California cuisine.
Purchasing, vendors/purveyors’ relationships.
Cost control and recipe costing.
Effectively manage inventories and storeroom organization.
Teamwork schedules, employee relations and disciplinary procedures.
Train/mentor the team. Acknowledge, recognize and reward great teamwork.
High School diploma or GED.
Proficiency in Excel.

Nice To Haves

Experience in cooking with Turbo Chef is a plus.
Ability to speak Spanish is preferred.
A culinary degree is highly preferred.

Responsibilities

Ensure that all food meets the highest quality standards and is served on time.
Responsible for the day-to-day operation of the culinary department in partnership with Chef de Cuisine.
Lead the team of culinary professionals by example and integrity.
Be able to follow directions, be a team player, and provide ideas and suggestions regarding the operation.
Be able to communicate with management and employees honestly and transparently.
Lead by example by following discipline, safety, and a hands-on approach to management of the kitchen.
In partnership with the Chef de Cuisine, the Sous Chef will help develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost-effective and quality-oriented service product.
Conduct training of Line Cooks and other kitchen staff on cooking techniques.
Documentation of this training is important.
Ability to coach and counsel kitchen staff promptly, in a private setting, in accordance with Company policies and Standard Operating Procedures (SOP).
Ensure effective communication with staff through daily line-ups.
Ensure that the culinary team is always in their proper uniform, neat and clean.
Exceed guest expectations of food quality and service.
Ensure that all food is prepared according to the recipe and photographic guidelines.
Regularly communicate with Chef de Cuisine, Director of Food & Beverage, and Food & Beverage Manager.
Enforce best practices for safety and sanitation in the kitchen.
Ensure that assigned galley personnel maintain the par stocks assigned for food products and equipment.
Assist with all other tasks as requested by Chef de Cuisine, Director of Food & Beverage, and Food & Beverage Manager.
In partnership with Chef de Cuisine, Director of Food & Beverage, and Food & Beverage Manager, will plan the menu, create new recipes, as necessary, and design the planning presentation.
Will assist with operational management of the culinary team.
Will help spearhead the menu development, team member hiring and training, and conducting team member growth plans.
Will assist in managing labor, budget forecasts, maintain food costs, and lead the culinary team.
Maintain a high-level presence in the kitchen that drives teamwork and consistency.
Communicate with other departments and the extended hotel team to ensure the alignment remains.