Executive Sous Chef

Coronado, CA, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $88,000.00 - $110,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Paid holidays

Professional development opportunities

Job Description

Loews Coronado Bay Resort is a premier luxury hotel located on a private 15-acre peninsula adjacent to the vibrant city of San Diego. Renowned for its tranquil setting and breathtaking views of the shimmering waters of the bay alongside the iconic San Diego skyline, this resort offers guests a secluded and serene waterfront escape in Coronado. The property combines the charm of a coastal retreat with contemporary luxury, providing an exceptional hospitality experience through its outstanding amenities, exceptional service, and inviting environment. Loews Coronado Bay Resort emphasizes the importance of creating memorable experiences for its guests by delivering high standards... Show More

Job Requirements

ACF certification as 'Sous Chef' or culinary degree from recognized culinary institute and equivalent experience
Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant
Three to five years supervisory experience in multi outlet food production, in an upscale hotel environment
Excellent culinary skills and knowledge of food productions techniques and standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to bend, stoop, stand, lift 35 pounds
Outstanding leadership, management, organizational, and communication skills
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays

Job Qualifications

ACF certification as 'Sous Chef' or culinary degree from recognized culinary institute and equivalent experience
Five to seven years experience in quantity food production, in an upscale hotel or freestanding restaurant
Three to five years supervisory experience in multi outlet food production, in an upscale hotel environment
Excellent culinary skills and knowledge of food productions techniques and standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to bend, stoop, stand, lift 35 pounds
Outstanding leadership, management, organizational, and communication skills
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays

Job Duties

Ensures that staffing levels in all Restaurant Kitchens are maintained so as to provide for optimal performance of all duties
Represents Chef in his/her absence
Administers and ensures adherence to departmental guidelines, policies and procedures
Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all governmental sanitation standards
Establishes/oversees kitchen opening and closing operations
Oversees food handlers in the preparation and production of all hot and cold food items
Approves orders for raw food ingredients necessary to prepare all items on respective restaurant menus
Ensures that all raw food ingredients are received and stored in the proper manner
Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
Organizes materials to assist food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order
Reports all equipment maintenance needs to engineering
Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
Follows New Hire Training and onboarding procedures in accordance with hotel policy
Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes
Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
Communicates daily with respective Restaurant Sous Chefs and department team members to obtain/provide current information regarding daily activities/functions and upcoming events
Evaluates individual team member performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
Other duties as assigned

Job Location

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