Sous Chef

5w1 month ago

Estancia La Jolla Hotel & Spa

La Jolla, US · Full-time · $56,000 – $56,000

About this role

At Estancia La Jolla Hotel & Spa, a AAA Four Diamond boutique hotel with hacienda-style architecture and lush gardens, the Sous Chef plans and manages all food preparation, production, and presentation. This role ensures outstanding guest service and financial profitability while supervising chefs de partie and other culinary staff.

Day-to-day, the Sous Chef monitors culinary operations to ensure product quality and presentation exceed guest expectations, taking corrective action as needed. They plan and manage procurement, production, and food service in a safe, sanitary, cost-effective manner, while controlling expenses and maximizing profitability.

The Sous Chef works closely with Food & Beverage managers to create and implement new menus based on current food trends and regional tastes. They interact with guests to assess satisfaction trends and address issues, and they carry out supervisory responsibilities including interviewing, hiring, training, and performance management.

This role offers the opportunity to be part of an award-winning team named TOP Workplace in San Diego 2022-2025 and TOP Workplace USA 2023-2026. Estancia La Jolla is part of Noble House Hotels and Resorts, a collection of luxury hotels and resorts in the Americas.

Requirements

Proven experience as a Sous Chef or in a similar culinary leadership role
Strong people-connector skills with patience, empathy, and a desire to provide excellent service for guests
Ability to plan, assign, and direct work, appraise performance, and resolve team member complaints
Experience with budget and forecasting, cost and revenue analysis using corporate approved computer programs
Knowledge of current food trends and regional tastes for menu development
Thorough understanding of food handling, sanitation, and health department guidelines
Ability to circulate through preparation, banquet, and dining areas to ensure consistent, exceptional food quality

Responsibilities

Plan and manage preparation, production, food quality, menu planning, and food presentation
Supervise chefs de partie and other culinary staff, including interviewing, hiring, and training team members
Monitor day-to-day culinary operations to ensure product quality, presentation, and service exceed guest expectations
Achieve budgeted revenues, control expenses, and maximize profitability within assigned areas
Ensure quality and portion control while minimizing waste or loss of supplies to maintain profitability
Work with Food & Beverage managers to create and implement new menus based on current food trends and regional tastes
Interact with guests to monitor satisfaction trends, evaluate issues, and make improvements accordingly
Ensure compliance with all safety, sanitation, and health department standards and regulations

Benefits

Be part of an award-winning team named TOP Workplace in San Diego 2022-2025 and TOP Workplace USA 2023-2026
Work at a AAA Four Diamond boutique hotel with a rich history dating back to the late 1800s
Part of Noble House Hotels and Resorts, a collection of luxury hotels and resorts in the Americas
Opportunity to work in a true Southern California escape with hacienda-style architecture and lush gardens