Sous Chef

Valle by Chef Roberto Alcocer is an acclaimed dining destination that celebrates the vibrant flavors and culinary traditions of Mexico's Baja California region. Since its opening, Valle has earned recognition from both guests and industry leaders, including a place on Esquire's Best New Restaurants list, a James Beard Award distinction for Chef Roberto Alcocer, and a Michelin Star for three consecutive years, reflecting the team's unwavering commitment to exceptional cuisine and genuine hospitality. Inspired by the rich agricultural bounty of Baja California and California, Valle offers a dining experience guided by seasonality, craftsmanship, and a spirit of innovation. Every menu honors regional ingredients while embracing contemporary technique, delivering an experience that is unmistakably rooted in the spirit of Mexico. The goal of the Sous Chef is to manage a specific department and work with the Chef de Cuisine/Executive Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Chef de Cuisine/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Benefits 12 Complimentary hotel room nights at Hyatt hotels world-wide Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide Bereavement and jury duty pay Vacation, sick, and new child leave Medical, dental and vision Insurance, discounted prescriptions, life and disability insurance, flexible spending account, Retirement Savings Plan option (401K) with employer match Employee Stock Purchase Plan Complimentary employee meals And so much more! The salary range for this position is $ 70,304.00 - $78,750.00 per year. This is the pay range for this position that The Seabird Resort & Mission Pacific Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. What you’ll be doing in this role... Assist the Executive Chef in managing all aspects of the culinary operations on board, including menu planning, food preparation, and service Oversee the daily operations of the kitchen, ensuring the highest level of quality and presentation of all dishes Collaborate with the Executive Chef to create innovative and exciting menus that cater to a diverse range of guests Manage food costs and inventory, ensuring efficient use of resources and minimizing waste Train, supervise, and motivate a team of chefs and kitchen staff to maintain high standards of food preparation and presentation Maintain a safe and clean work environment, following all food safety and sanitation guidelines Work closely with other department heads to ensure a seamless and exceptional guest experience Keep up-to-date with industry trends and techniques, and implement new ideas and concepts to continually improve the culinary offerings on board Understand the quality requirements and expectations of the restaurant. Prioritize daily work schedules with fellow Chefs and Stages. Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner. Assure all areas is finished and organized in a timely manner and to the standard of the restaurant. Responsible for the efficient, consistent, accurate and organized production of requested by the Chef de Cuisine, and Executive Chef. Assist in training and mentoring of your team members to assist them in achieving the team’s vision. Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures. Collaborate when appropriate in menu changes and development. Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards. Organize and prioritize daily responsibilities to ensure their timely completion. Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times. Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment. Communicate effectively with all team members to assure standards are achieved. Take appropriate action to rectify any issues that may arise. Ensure equipment is kept clean and in excellent working condition. Attend all scheduled employee meetings and come prepared to contribute to ideation sessions. Qualifications Michelin star restaurant experience Experience in Mexican Cuisine Minimum 5 years of fine dining restaurant and culinary experience. Commitment to quality, excellence, and genuine hospitality Passion for creating unique guest experiences, food, and beverage Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints Ability to listen, communicate, and make connections Commitment to quality technique and continued refinement of skills. Commitment to constant growth and professional development. The ability to read, write, and speak English fluently. Basic math and computer skills. Punctual and reliable Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Be able to work in a standing position for long periods of time. Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Environmental And/Or Physical Requirements Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards Must be able to lift and carry up to 50 pounds Ability to stand and/or sit for prolonged periods of time Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment KEY COMPETENCIES To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another. To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance To be flexible, responding quickly and positively to changing environments To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. #J-18808-Ljbffr