Sous Chef

• 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. The Sous Chef will also 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.

• 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.
• Experience in cooking with Turbo Chef is a plus.
• Work any shift including weekend and holidays.
• Ability to speak Spanish is preferred.

• High School diploma or GED. A culinary degree is highly preferred.
• Proficiency in Excel.

• Able to sit and work at a computer keyboard for extended periods of time.
• Able to stoop, kneel, bend at the waist, and reach on a daily basis.
• Able to lift and move up to 50 pounds occasionally.

• Regular and on-time attendance is critical.
• Hours occasionally exceed 40 hours per week, including weekends and holidays.
• Ability to stand during shifts

• Other duties as assigned.

Our post-offer background check process includes a background check (HireRight) and a drug-screen.

We participate in E-Verify.

We are an Equal Opportunity Employer