SOUS CHEF | SAINT JAMES FRENCH DINER | PALIHOTEL SAN DIEGO

POSITION PROFILE:

The Sous Chef will be responsible for assisting in the running of day-to-day operation of the kitchen, managing the brigade and assisting the Chef de Cuisine to ensure the kitchen and kitchen costs are ran to the Restaurant and Hotel standard. The Sous Chef is to represent the culture that is Palisociety to lead your staff with confidence and pride to create memories and delicious food.

ABOUT SAINT JAMES FRENCH DINER:

Palihotel San Diego features Saint James French Diner, a restaurant and bar that blends the utilitarian nature of an American diner with the subtle elegance of French bistro cuisine. Our menu is hearty and simple, yet refined by nature, paying homage to roadside food halls in Southern France. It’s shared mussels and a beer in the afternoon and it’s a burger and two martinis at night. It’s sensible, unpretentious, and totally chic! If you're passionate about creating memorable dining experiences, thrive in a dynamic, fast-paced restaurant environment, and find joy in providing delightful, consistent service that turns first-time visitors into regulars, we invite you to join our team at Saint James French Diner!

TASKS AT HAND: 

• Running of the kitchen on a day-to-day basis in the absence of the Chef de Cuisine
• Using daily log to communicate with Chef de Cuisine
• Assist in development of the kitchen brigade with training and leadership
• Communicate all menu changes or substitutions with all staff on a shift-by-shift basis
• Ensure product consistency and quality is being maintain
• Supervise service ensuring presentation and taste of food is compliant with the restaurant standards
• To lead and carry out a smooth and efficient running of the service as appropriate
• Assist the Chef de Cuisine and in menu creation.
• Support the management team to ensure targets are met with labor and food costs
• To support and manage, in the absence of the Chef de Cuisine, the ordering and stock control
• Supervision of the kitchen cleaning schedule
• Ensure all cooks are properly using prep lists and maintain “First In First Out” method
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labeling etc.
• In depth knowledge of the full menu, and able to give a detailed description of dish composition
• To work as part of the wider restaurant team
• To escalate maintenance issues to the relevant parties
• Ensure all kitchen employees are following clock in and clock out standards
• Ensure all kitchen employees are taking their respective breaks on time with the permission of the chef in charge
• Monitoring restaurant standards with menu specification
• Ensure compliance with all health and safety requirements
• Ensure team efficiency and consistency
• Compliance with food labeling and temperature controls
• Development of skills within the team
• To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas

WHAT WE ARE LOOKING FOR: 

• Understanding of stock control in their department
• Demonstrate an interest in the industry as a whole and keep up with current trends
• Shows ability to adapt during busier or quieter services as necessary
• Demonstrate a full understanding of their role and carries it out in line with their job description.
• Works effectively with the team
• Works accurately and efficiently in their role
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources.
• Communicates relevant information regularly, efficiently, and concisely to other members of the brigade or managers necessary
• Communicates clearly, professionally, and concisely whilst actively listening to others and giving careful consideration to their needs and opinions
• Offers help to new team members and offers support/advice
• Works as an integral part of the wider team
• Makes good decisions based upon a mixture of analysis, wisdom, experience, and judgment, rather than emotions by effectively assessing risks.
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
• Must be able to standing and walking throughout shift, lifting and carrying up to 30 lbs, kneeling, pushing, pulling.
• Minimum of 2 years of experience in a similar position.
• Flexible schedule – must be available to work a variety of shifts including Weekends & Holidays.

WHAT'S IN IT FOR YOU:

• 401(k) retirement plan
• Medical, dental, vision and life insurance
• Employee discounts at our Hotels and Restaurants nationwide
• Paid Time Off and Sick Pay
• Holiday pay
• Professional development and career advancement opportunities