102602 - Sous Chef

Description

Are you a Culinary Leader with a Passion for Excellence… WE NEED TALENT LIKE YOU!!!
Come be a part of an AWARD WINNING TEAM.
Our hotels are unique and we are looking for outstanding talent to provide exceptional culinary leadership to our team. Valencia Hotel Group is a collection of hotels created for today’s passionate traveler. Each of our hotels is intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond.

Status: Non-Exempt
Reports to: Executive Chef

JOB SUMMARY
The Sous Chef is responsible for assisting the Executive Chef in overseeing kitchen operations, supervising kitchen staff, and ensuring the highest quality of food preparation and presentation. This role plays a key part in maintaining culinary excellence and supporting the overall success of the hotel's food and beverage department.

ESSENTIAL DUTIES & FUNCTIONS

Operational Responsibilities

• Supervise and coordinate activities of kitchen staff.
• Ensure food is prepared and presented according to hotel standards and recipes.
• Assist in managing inventory, ordering supplies, and controlling food costs.

Guest Services

• Ensure timely and high-quality food service to guests.
• Address guest concerns and accommodate special dietary needs.
• Maintain a professional and welcoming demeanor with guests and staff.

Team Support and Training

• Train and mentor kitchen staff, including line cooks and prep cooks.
• Foster a positive and collaborative team environment.
• Support performance management and staff development.

Communication and Reporting

• Communicate effectively with the Executive Chef and kitchen team.
• Maintain accurate records and report any issues or incidents promptly.

Safety & Compliance

• Enforce all hotel policies and kitchen safety procedures.
• Ensure compliance with health and sanitation regulations.
• Maintain a clean and safe working environment.

Qualifications

ESSENTIAL SKILLS AND QUALIFICATIONS

• Strong leadership and communication skills
• Excellent time management and problem-solving abilities
• Ability to lead a team and maintain high culinary standards
• Strong organizational and interpersonal skills
• Previous experience in a supervisory kitchen role is required

Physical Requirements

• Sitting: Occasional
• Standing/Walking: Frequent, including standing for long periods
• Lifting/Carrying: Up to 50 lbs, such as food supplies and equipment
• Other Physical Requirements: Handling, grasping, and crouching as needed

Working Environment

• Interior: Kitchen and food preparation areas

BASICS

• Maintain cleanliness and organization in all work areas
• Display courteous behavior with guests and team members
• Report any unsafe conditions immediately
• Ensure kitchen equipment is in proper working condition
• Perform any additional duties as assigned by the Executive Chef

CANDIDATE PROFILE

Education and Experience: High school diploma or equivalent preferred; culinary degree or certification is a plus; previous supervisory experience in a kitchen or culinary role is required