102602 - Sous Chef

VALENCIA GROUP•San Jose, CA

6d•$80,000 - $85,000•Onsite

About The Position

Responsible for the overall efficiency and effectiveness of Kitchen Operations. The execution of all Hotel Valencia Santana Row policies and procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Executive Chef and F&B director on all matters relating to the Kitchen operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen. To inspire and mentor employees from the kitchen area. This includes coaching and counseling. The Sous Chef will comply with all hotel policies and ensure that all your employees in the kitchen follow and keep the discipline and hotel standards. Responsible to oversee operations to include but not limited to the following: Meet Santa Clara health department standards in serving food and beverage. Supervise opening and closing duties for the kitchen. Supervise daily cleaning schedule for all equipment in the kitchen. Maintain kitchen conditions in exceptional presentation. Create work order and follow-up completion. Report any issues with equipment to the Executive and F&B director Consistent presence in the kitchen assisting chefs when in service and run the service smoothly Bring Specials and new menu ideas for the Hotel Outlets Pre-service line checks Ensure of the food quality delivered to the guest Ensure Mise en place levels according to the business level Assessing the quality of delivered food supplies to ensure quality and correct order received Ensuring that all cooking stations are adequately stocked with the necessary ingredients Adhering to FIFO practices to reduce food wastage and minimize the risk of contamination Maintain back of house signs and areas are efficient and up to date Daily pre-shift meeting with employees. Ensure Cleanliness of kitchen Monitor chefs when prepping and opportunities for mentoring Maintain operation hours and prepare for each shift Training and coaching of exceptional staff Ensure staff members are fully trained and versed on the menu Managing employee duties, training, coaching, code of conduct, professionalism, and morale. Implement Hotel rules and regulations and follow all Standards of Procedures Inspect facilities for safety and quality control Ensure safety of the kitchen Ensure all employees are properly uniformed and ready to work Handle employee and guest issues with professionalism and immediacy Assist in management and maintain food inventories All inventory is properly labeled and stocked for usage per laws and guidelines Insuring proper purchasing to remain at or under expense budgets Sustain Vendor relations Shop vendors for best pricing Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations. Ensure ticket times are managed to the benefit of the guest experience. Investigate and resolve any service issues properly addressing the reasons and reporting to the Executive Chef and F&B director Purchase according to the business level Assist Banquet team when required Shift handovers when opening and closing shift Basics: Attend required meetings. Submit accurate reports and numbers Conduct a professional manner in all areas of correspondence Keep work areas clean, sanitized, and organized. Be extremely courteous to all customers and fellow employees. Report unsafe conditions to your supervisor immediately. Maintain hotel equipment in proper working conditions. Any other duties assigned by your immediate supervisor. Knowledge and skills: Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies. Holds self and others accountable for achieving results. Addresses conflict in a timely manner. Contributes to team results. Deals with change effectively. Makes decisions, including employees/team and commits to a course of action with available information. Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice Leadership Skills: Establishes effective, two-way communication with all subordinates. Effectively coaches and develops all members of the culinary team. Finds opportunities to develop all members of the culinary team. Effectively conveys operating standards to all members of the culinary team. Assists Executive Chef in holding all members of the culinary team accountable for performing to standards. Relationship Skills: Always apply the principles of trust, honesty, respect, integrity, and commitment. Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus. Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group. Report unsafe conditions Sous chef Job description JOB SUMMARY: Responsible for the overall efficiency and effectiveness of Kitchen Operations. The execution of all Hotel Valencia Santana Row policies and procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Executive Chef and F&B director on all matters relating to the Kitchen operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen. To inspire and mentor employees from the kitchen area. This includes coaching and counseling. The Sous Chef will comply with all hotel policies and ensure that all your employees in the kitchen follow and keep the discipline and hotel standards. Responsible to oversee operations to include but not limited to the following: Meet Santa Clara health department standards in serving food and beverage. Supervise opening and closing duties for the kitchen. Supervise daily cleaning schedule for all equipment in the kitchen. Supervise daily cleaning schedule for all equipment in the kitchen. Maintain kitchen conditions in exceptional presentation. Create work order and follow-up completion. Report any issues with equipment to the Executive and F&B director Consistent presence in the kitchen assisting chefs when in service and run the service smoothly Bring Specials and new menu ideas for the Hotel Outlets Pre-service line checks Ensure of the food quality delivered to the guest Ensure Mise en place levels according to the business level Assessing the quality of delivered food supplies to ensure quality and correct order received Ensuring that all cooking stations are adequately stocked with the necessary ingredients Adhering to FIFO practices to reduce food wastage and minimize the risk of contamination Maintain back of house signs and areas are efficient and up to date Daily pre-shift meeting with employees. Ensure Cleanliness of kitchen Monitor chefs when prepping and opportunities for mentoring Maintain operation hours and prepare for each shift Training and coaching of exceptional staff Ensure staff members are fully trained and versed on the menu Managing employee duties, training, coaching, code of conduct, professionalism, and morale. Implement Hotel rules and regulations and follow all Standards of Procedures Inspect facilities for safety and quality control Ensure safety of the kitchen Ensure all employees are properly uniformed and ready to work Handle employee and guest issues with professionalism and immediacy Assist in management and maintain food inventories All inventory is properly labeled and stocked for usage per laws and guidelines Insuring proper purchasing to remain at or under expense budgets Sustain Vendor relations Shop vendors for best pricing Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations. Ensure ticket times are managed to the benefit of the guest experience. Investigate and resolve any service issues properly addressing the reasons and reporting to the Executive Chef and F&B director Purchase according to the business level Assist Banquet team when required Shift handovers when opening and closing shift Basics: Attend required meetings. Submit accurate reports and numbers Conduct a professional manner in all areas of correspondence Keep work areas clean, sanitized, and organized. Be extremely courteous to all customers and fellow employees. Report unsafe conditions to your supervisor immediately. Maintain hotel equipment in proper working conditions. Any other duties assigned by your immediate supervisor. Knowledge and skills: Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies. Holds self and others accountable for achieving results. Addresses conflict in a timely manner. Contributes to team results. Deals with change effectively. Makes decisions, including employees/team and commits to a course of action with available information. Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice Leadership Skills: Establishes effective, two-way communication with all subordinates. Effectively coaches and develops all members of the culinary team. Finds opportunities to develop all members of the culinary team. Effectively conveys operating standards to all members of the culinary team. Assists Executive Chef in holding all members of the culinary team accountable for performing to standards. Relationship Skills: Always apply the principles of trust, honesty, respect, integrity, and commitment. Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus. Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group. Report unsafe conditions

Requirements

3-5 years of professional cooking experience with proven experience in a leadership role
Culinary arts degree, certificate or equivalent hands-on experience
ServSafe manager certification
Ability to lead, train and manage kitchen staff in the executive Chef's absence

Responsibilities

Responsible for the overall efficiency and effectiveness of Kitchen Operations.
The execution of all Hotel Valencia Santana Row policies and procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls.
Advise the Executive Chef and F&B director on all matters relating to the Kitchen operation.
Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
Inspire and mentor employees from the kitchen area, including coaching and counseling.
Comply with all hotel policies and ensure that all employees in the kitchen follow and keep the discipline and hotel standards.
Oversee operations to include but not limited to the following: Meet Santa Clara health department standards in serving food and beverage.
Supervise opening and closing duties for the kitchen.
Supervise daily cleaning schedule for all equipment in the kitchen.
Maintain kitchen conditions in exceptional presentation.
Create work order and follow-up completion.
Report any issues with equipment to the Executive and F&B director
Consistent presence in the kitchen assisting chefs when in service and run the service smoothly
Bring Specials and new menu ideas for the Hotel Outlets
Pre-service line checks
Ensure of the food quality delivered to the guest
Ensure Mise en place levels according to the business level
Assessing the quality of delivered food supplies to ensure quality and correct order received
Ensuring that all cooking stations are adequately stocked with the necessary ingredients
Adhering to FIFO practices to reduce food wastage and minimize the risk of contamination
Maintain back of house signs and areas are efficient and up to date
Daily pre-shift meeting with employees.
Ensure Cleanliness of kitchen
Monitor chefs when prepping and opportunities for mentoring
Maintain operation hours and prepare for each shift
Training and coaching of exceptional staff
Ensure staff members are fully trained and versed on the menu
Managing employee duties, training, coaching, code of conduct, professionalism, and morale.
Implement Hotel rules and regulations and follow all Standards of Procedures
Inspect facilities for safety and quality control
Ensure safety of the kitchen
Ensure all employees are properly uniformed and ready to work
Handle employee and guest issues with professionalism and immediacy
Assist in management and maintain food inventories
All inventory is properly labeled and stocked for usage per laws and guidelines
Insuring proper purchasing to remain at or under expense budgets
Sustain Vendor relations
Shop vendors for best pricing
Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
Ensure ticket times are managed to the benefit of the guest experience.
Investigate and resolve any service issues properly addressing the reasons and reporting to the Executive Chef and F&B director
Purchase according to the business level
Assist Banquet team when required
Shift handovers when opening and closing shift
Attend required meetings.
Submit accurate reports and numbers
Conduct a professional manner in all areas of correspondence
Keep work areas clean, sanitized, and organized.
Be extremely courteous to all customers and fellow employees.
Report unsafe conditions to your supervisor immediately.
Maintain hotel equipment in proper working conditions.
Any other duties assigned by your immediate supervisor.
Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
Holds self and others accountable for achieving results.
Addresses conflict in a timely manner.
Contributes to team results.
Deals with change effectively.
Makes decisions, including employees/team and commits to a course of action with available information.
Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice
Establishes effective, two-way communication with all subordinates.
Effectively coaches and develops all members of the culinary team.
Finds opportunities to develop all members of the culinary team.
Effectively conveys operating standards to all members of the culinary team.
Assists Executive Chef in holding all members of the culinary team accountable for performing to standards.
Always apply the principles of trust, honesty, respect, integrity, and commitment.
Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.
Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.
Report unsafe conditions