Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $95,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Uniform allowance
Job Description
Balboa Bay Resort, located in Newport Beach, California, is a prestigious luxury hotel and resort known for its exceptional hospitality, exquisite dining experiences, and unparalleled guest services. As an award-winning waterfront resort, Balboa Bay Resort offers guests a unique blend of casual elegance paired with modern amenities and stunning views of the Pacific Ocean. The resort prides itself on delivering the highest standards of comfort, quality, and service to both leisure and business travelers. With its vibrant culinary scene, including the acclaimed A&O Gastro Pub and Blend grab-and-go kitchens, the resort continuously seeks to elevate the guest dining experience through... Show More
Job Requirements
- High school diploma or equivalent
- minimum two years experience as a sous chef in a high-end hotel or fine dining setting
- culinary degree preferred
- knowledge of food safety and sanitation regulations
- ability to lead and train kitchen staff
- strong organizational and communication skills
- ability to work in a fast-paced environment
- physical ability to perform kitchen duties including standing for long periods and lifting up to 50 pounds
- ability to obtain necessary government licenses or permits
Job Qualifications
- Thorough knowledge of food products, standard recipes and proper preparation
- ability to analyze, forecast data, and make judgments for payroll and production control
- ability to supervise large staff and accomplish goals on time
- ability to conduct meetings, menu briefings and maintain communication between line staff, Executive Chef and Director of Food & Beverage
- ability to demonstrate culinary techniques including cutting, cooking principles, presentation, safety and sanitation
- ability to create, build and dismantle displays including ice carvings
- high school or equivalent education required
- culinary degree preferred
- minimum of two years experience as a sous chef in a high-end, fine dining hotel setting
- ability to obtain and/or maintain government required licenses, certificates or permits
Job Duties
- Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures
- evaluate performance, give guidance and discipline as necessary to promote quality products
- visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items
- prepare requisitions for supplies and food items
- work in tandem with front of house to ensure cohesive and effective service
- partner with Executive Chef on menu development, implementation of menus and recipes
- observe production flow and make adjustments to adhere to control procedures for cost and quality
- monitor proper receiving, storage and rotation of food products in compliance with health regulations
- write, maintain and update menu specifications, recipes, and production forecasts
- ensure all kitchen equipment is clean and operational
- schedule culinary staff to maintain coverage and control payroll
- perform other duties such as special orders, buffet presentations, VIP parties, and promotional menus
- supervise daily cleaning and inventory of kitchen storage and refrigerators
- communicate and assist the Executive Chef in creating innovative products
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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