Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef is responsible for supporting the Executive Chef with directing and overseeing all culinary operations for the hotel including planning, preparation, production, food quality, and food presentation. Delivers outstanding guest service and financial profitability. Ensures compliance with all safety and sanitation standards and regulations. Provides guidance and direction to ensure overall departmental success. Manages subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results. Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed. Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability. Ensures guests receive outstanding, consistent, exceptional food by circulating through each preparation, banquet or dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. Plans and manages the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Interacts with guests to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Works with Food & Beverage managers to create and implement new menus and individual menu items based on current food trends and regional tastes. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation standards. Performs general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation.

To be successful in this position, we're looking for an amazing people connector, who thrives on creating experiences and problem solving. This role as the Executive Sous Chef requires skills such as patience, empathy, and a desire to provide excellent service for our guests.

In return, we offer competitive pay, health insurance benefits, Team Member and Family & Friends hotel and restaurant discounts within the Nobel House Hotel & Resorts family, Matching 401k (After 1 year), On-Demand Pay (Earned wage access before payday!) PTO, Complementary Parking, and Meals.

Completion of an approved Culinary Program or Apprenticeship.

Associates/Bachelors degree in Culinary Arts preferred.

At least two years of experience with increasing responsibility in culinary management as Executive Sous 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.

The ideal candidate will have:

Experience within a hotel/resort environment

Estancia La Jolla Hotel & Spa is an equal opportunity employer M/F/V/D

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal-opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities, and job performance.