Sous Chef

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

1d • Onsite

About The Position

The Sous Chef is responsible for planning and managing preparation, production, food quality, menu planning, and food presentation. This role involves supervising chefs de partie and other culinary staff, delivering outstanding guest service, and ensuring financial profitability. The Sous Chef must ensure compliance with all safety and sanitation standards and regulations, provide guidance to ensure departmental success, and manage subordinate managers, supervisors, and team members in assigned culinary areas. This includes carrying out supervisory responsibilities in accordance with organizational policies and applicable laws, such as interviewing, hiring, training, assigning work, appraising performance, rewarding and disciplining team members, and resolving problems. The Sous Chef is responsible for planning department goals and directing team members to achieve results. They will monitor day-to-day culinary operations to ensure product quality, presentation, and service exceed guest expectations and meet property standards, taking corrective action as needed. The role involves achieving budgeted revenues, controlling expenses, and maximizing profitability. Utilizing corporate computer programs to analyze forecasts, cost, and revenue reports, the Sous Chef will make decisions to maximize profitability. They will ensure quality and portion control while minimizing waste to maintain profitability. The Sous Chef will interact with guests in preparation, banquet, or dining areas to ensure consistent, exceptional food and will seek opportunities to improve guest satisfaction, immediately handling concerns or complaints. The role includes planning and managing the procurement, production, preparation, and presentation of all food in a safe, sanitary, and cost-effective manner. Interacting with guests to monitor satisfaction trends, address issues, and make improvements is key. The Sous Chef will collaborate with Food & Beverage managers to create and implement new menus based on current food trends and regional tastes, while adhering to all standard food handling, sanitation, and health department guidelines. General management duties include systems management, budget and forecasting, report generation, department management, and meeting participation.

Requirements

• Completion of an approved Culinary Program or Apprenticeship.
• 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 stand for long periods of time
• Ability to work on AM, PM, weekend and holiday shifts as required by operational needs

Nice To Haves

• Associates/Bachelors degree in Culinary Arts preferred.
• Experience within a hotel/resort environment

Responsibilities

• Planning and managing preparation, production, food quality, menu planning, and food presentation.
• Supervising the work of 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, controlling expenses and maximizing 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 handling 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
• Complimentary Parking
• Meals

What This Job Offers

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