**Sous Chef**

* San Diego, California

* Kitchen

* Active F/T

* 582916

At Grand America Hotels & Resorts, we are devoted to a tradition of excellence, providing memorable experiences, beautiful backdrops, and genuine service. Established in 1952 by the Holding family, the Grand America Hotels & Resorts distinctive collection includes The Grand America Hotel (Salt Lake City, Utah,) Sun Valley Resort (Sun Valley, Idaho,) Snowbasin Resort (Huntsville, Utah,) The Westgate Hotel (San Diego, California,) and Little America Hotel locations in Salt Lake City, Utah; Flagstaff, Arizona; Cheyenne, Wyoming and Little America, Wyoming. When it comes to outdoor adventure, family getaways, and destination meetings, Grand America Hotels & Resorts properties offer everything needed to ensure an unforgettable stay.

**Sous Chef**

**Salary range: $65,000 to $72,000 per year**

**Overview:**

We are hiring for a Sous Chef to create the finest, most noteworthy experiences for guests, and consistently use fresh, high-quality ingredients. Come explore your creative side at The Westgate Hotel.

The Sous Chef is responsible for all kitchen functions including preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

**Classification: Exempt**

**Heres what you will do:**

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

Assumes 100% responsibility for quality of products served.

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes and recipe specifications.

Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.

Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

Follows proper plate presentation and garnish set up for all dishes.

Stores and rotates all products properly.

Assists in food prep assignments during off-peak periods as needed.

Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Assists Executive Chef in making employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.

Oversees training of new kitchen employees.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.

Work with restaurant managers to assist front of the house with food descriptions and dietary restrictions.

Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

Responsible for training kitchen personnel in cleanliness and sanitation practices.

Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

Check and maintain proper food holding and refrigeration temperature control points.

**Here's what's needed for the job:**

Minimum of 5 years of experience in varied kitchen position

At least 6 months experience in a similar capacity preferable luxury hotel.

Supervisory experience able to provide great leadership and teamwork with front of the house management.

Culinary degree preferred.

Must be able to work on both Saturday and Sunday and some holidays.

**Other Duties:** Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

**Work Environment:**This job operates in a professional environment.

**Physical Demands:**

Must be able to exert physical effort in transporting or lifting overhead.

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Be able to work in a standing position for long periods of time.

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