Jr. Sous Chef

Newport Beach, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $29.50 - $31.50

Work Schedule

Rotating Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

employee discount

Training and Development

Meal Allowances

Job Description

The hiring establishment is a hotel that prides itself on delivering exceptional hospitality experiences to guests through a combination of outstanding service, high-quality food, and a welcoming environment. As a part of the food and beverage department at this hotel, the role demands a commitment to excellence and professionalism in culinary operations. The hotel operates in a dynamic and fast-paced environment where consistency, attention to detail, and guest satisfaction are paramount. The company emphasizes rigorous compliance with health and safety regulations, staff training, and operational efficiency. This position is a full-time employment opportunity that typically involves variable working hours including weekends, holidays, and alternate shifts to accommodate the needs of the business.

The role of Food and Beverage Manager within this hotel is crucial in ensuring the smooth and efficient operation of the kitchen and dining service areas. This individual is responsible for planning and directing food preparation activities across assigned food and beverage sections to ensure that guests receive the highest standards of food quality and service daily. The manager leads, supervises, and evaluates culinary team members, developing a productive and motivated workforce that meets and exceeds guest expectations. Responsibilities include managing daily kitchen operations, maintaining inventory, controlling food costs, adhering to safety and sanitation standards, and resolving guest issues proactively. The role also involves budget management and analyzing cost and revenue reports to optimize profitability. This position requires an individual with strong leadership, organizational, and communication skills, as well as a solid background in culinary arts and food service management. The Food and Beverage Manager plays a pivotal role in upholding the hotel's reputation for excellence and contributing to an exceptional guest dining experience, making them an integral member of the culinary and management team.

Job Requirements

Completion of an approved culinary program or apprenticeship
Two years of culinary experience in hotel environment
Prior supervisory experience desired
Ability to lead and mentor team members
Ability to monitor labor costs
Completion of required training
Strong verbal communication skills
Ability to handle confidential information
Positive attitude
Professional demeanor
Ability to use POS systems
Strong attention to detail
Ability to multitask
Ability to read and write effectively
Fluent in English
ServSafe Card or willingness to obtain within 30 days
Willingness to work varying schedules including weekends and holidays
Maintain clean appearance and professional demeanor

Job Qualifications

Completion of an approved culinary program or apprenticeship
Associates degree in Culinary Arts preferred
Two years of increasingly responsible culinary experience in a hotel environment
Prior supervisory experience desired
Ability to lead and mentor staff to meet guest expectations
Ability to monitor labor and manage labor costs
Completion of required training
Strong verbal communication skills for guest interaction
Discretion in handling confidential information
Positive attitude and professional demeanor
Strong communication and interpersonal skills
Attention to detail
Problem-solving skills and ability to remain calm under pressure
Ability to use POS computer systems
Strong multitasking ability
Ability to interpret written and verbal instructions
Ability to read and write reports and correspondence
Ability to present information effectively
Proficiency in English, bilingual in Spanish is a plus
Valid current ServSafe Card or ability to obtain within 30 days

Job Duties

Manages team members and is responsible for restaurant food preparation
Responsible for the overall direction, coordination, and evaluation of staff
Carries out supervisory responsibilities in accordance with organization policies and laws
Trains team members and assigns work
Appraises performance and manages discipline
Addresses complaints and resolves problems
Monitors kitchen operations to ensure standards exceed guest expectations
Takes or recommends corrective action
Works to achieve budgeted revenues, controls expenses, and maximizes profitability
Utilizes corporate computer programs for forecasts and reports
Ensures quality and portion control while minimizing waste
Ensures guests receive exceptional service by circulating through dining areas
Handles guest concerns immediately
Maintains kitchen cleanliness and setup
Manages inventory and orders supplies
Ensures equipment maintenance
Ensures compliance with all food and beverage regulations
Monitors SOPs and assists in policy development
Participates in management meetings
Follows food handling, sanitation, and safety guidelines
Wears required PPE and reports safety issues
Complies with hazardous material program
Reports to work as scheduled
Recommends merit decisions and promotions
Coordinates guest inquiries and special arrangements
Assists in annual budget development
Resolves guest complaints within authority
Notifies management and security of unusual events or theft