Hotel Sous Chef (San Diego)

Hotel Sous Chef with banquette experience:

The Guild Hotel in downtown San Diego is searching for a Hotel Sous Chef for its restaurant, bar and banquets. The position will support the Hotel Executive Chef to create and execute a cutting edge modern Mediterranean menu. Responsibilities include, team management, quality control, prep production, pars, inventories, scheduling, ordering, food and labor cost control and health and safety compliance. 2 years of comparable chef or kitchen management experience within a hotel with full service restaurant preferred.
The Guild Hotel

… Edgy, Unique, Luxe

The Guild Hotel, opening early 2019, is the merger of iconic heritage and modern design. The century-old historic landmark YMCA building mingles ornate archways and original tile-work with contemporary art and inspiring amenities. Every detail is thoughtfully curated for an authentic urban experience–right in the heart of San Diego’s downtown revival. Luca Restaurant and the Guild Bar offer artisan modern Mediterranean cuisine, craft cocktail mixology and an inciting ambiance. The up-beat, passionate team members create a uniquely invigorating experience. Craft breweries, stadiums, theaters, galleries, and music venues are all just minutes away in the historic Gaslamp Quarter. The Guild boasts 18,000 sf of indoor/outdoor space, including two 3,500 sf ballrooms, private garden, and modern boardroom. No matter the occasion, we can craft a memorable experience. At The Guild, every detail is cultivated to inspire, recharge, and delight…
– You belong here.
• Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Provide support of a specialist nature to the Executive Committee, particularly to the Director, Food & Beverage. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
• Responsible for the selection, training and development of the staff members within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
• Give direction and be responsible for the implementation of plans. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
• Participate in the hiring process of new staff members. Assist with the preparation of Staff Member Transaction Forms, performance appraisals, and any Staff Service forms as appropriate.
• Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
• Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.
• Maintain close contact with staff members, respecting them as individuals and ensuring good communications leading to high morale in the department. Discuss grievances, suggestions, and complaints with staff. Attempt to resolve problems and recommend appropriate solutions and actions to the General Manager.
• Ensure that all progressive disciplinary action is presented within two days from the point of infractions. The disciplinary action forms shall be completed, as needed with violations defined, requirements for corrective action, and consequences for non-adherence.
• Conduct or participate in monthly departmental meetings. The standard operating procedure for department meetings should be followed accordingly.
• Be familiar with all company policies and benefits.
• Consult with the Sales Manager and banquets on a weekly basis as well as with other departments as necessary.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking and long range planning.
• Manage the payroll of the culinary team, including daily management of the time and attendance system.

• Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or more of the time inside. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to sit at a desk for up to four (4) hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to lift up to 75 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, three (3) to four (4) feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to eight (8) feet high, including ice carvings.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
• Assist with any guest inquiry.
• Enforce hotel safety standards.
• Any other duties as assigned by the General Manager.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
• Must be able to speak, read, write and understand the primary language used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
• Extensive knowledge of the hotel, its services and facilities.
• Must have excellent leadership capability and customer relation’s skills. Most tasks are performed in a team environment with the staff member acting as a team leader. There is minimal direct supervision.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Restaurant Manager.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all of the compensation to which they are entitled.

High school or equivalent education required. Minimum of two years of culinary schooling preferred.

Must have five years of prior experience as an Executive Chef with knowledge of most international and domestic dishes. Must have extensive knowledge of wine pairing.

Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred. Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles.

All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality – Services, LLC standards. Refer to the property specific required grooming and uniform standards policy.

Regular attendance in conformance with the standards, which may be established by Azul Hospitality – Services, LLC, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality – Services, LLC rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.
Job Type: Full-time

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