Sous Chef

Sunnyvale, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $68,000.00 - $78,748.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

bonus eligibility

Employee Discounts

training programs

Job Description

Rosewood Sand Hill is a prestigious luxury hotel located in Menlo Park, California. Opened in 2009, this exquisite property spans across 16 acres of pristine land in the heart of Silicon Valley. The hotel stands out for its historic California ranch-style architecture, complemented by fragrant gardens and breathtaking views of the Santa Cruz Mountains. This unique blend of natural beauty and architectural elegance makes Rosewood Sand Hill a highly sought-after destination for Bay Area executives, entrepreneurs, local residents, and visitors alike. It offers a five-star experience that combines sophisticated accommodations with personalized service to ensure a memorable stay for every... Show More

Job Requirements

High school diploma
culinary training certificate
minimum two years experience in a similar role in a 4- or 5-star hotel or restaurant
ability to work 8-12 hour shifts, 5-7 days per week
physical ability to lift 65 pounds and perform various physical movements
ability to communicate effectively in English
preferred California Food Handler Card
ability to enforce standards and manage kitchen personnel
ability to plan and develop menus
ability to maintain confidentiality and work with minimal supervision

Job Qualifications

Minimum two years experience in a similar capacity for a 4- or 5-star hotel or restaurant
high school diploma
culinary training certificate
ability to enforce hotel standards, policies and procedures with kitchen personnel
ability to prioritize, organize and delegate work assignments
ability to direct performance of kitchen staff and follow up with corrections
ability to motivate kitchen staff and maintain a cohesive team
ability to promote positive work relationships with service personnel and other departments
ability to ascertain staff training needs and provide training
ability to work well under pressure and meet production schedules
ability to maintain good coordination
ability to work an 8-12 hour shift, 5-7 days per week in noisy and close conditions
ability to use all senses to ensure quality standards are met
ability to operate, clean and maintain kitchen equipment
ability to plan and develop menus and recipes
ability to perform job functions without direct supervision
ability to ensure security of kitchen access and products
required to speak, read and write English, fluency in other languages preferred
preferred to have California Food Handler Card

Job Duties

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
ensure that standards are maintained at a superior level on a daily basis
review the daily banquet activities including house count, forecasted covers for banquets, hotel food and beverage activities, purchases, daily B.E.O. meeting, appointments, VIPs and special guests
maintain complete knowledge of and ensure staff's compliance with all departmental and hotel policies and procedures
establish the day's priorities and assign production and prep tasks to staff to execute
review daily function sheets and post function sheets for the next 7 days
meet with Banquet Chef or Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other relevant information
communicate additions or changes to assignments during the shift and delegate tasks to maintain standards
take physical inventory of specified food items daily
place daily produce, meat and seafood orders
requisition supplies, ensure they are received and stored correctly and communicate needs with purchasing and storeroom personnel
meet with Chief Steward to review equipment needs, banquet assistance, cleaning schedules, health/safety and sanitation follow-up
ensure staff report to work as scheduled and document attendance
coordinate staff breaks
inspect staff grooming and uniforms and rectify deficiencies
check and ensure all opening duties are completed to standard
ensure kitchen work areas are stocked with tools, supplies and equipment
ensure recipe cards, production schedules, plating guides and photographs are current and posted
ensure staff prepare menu items following recipes and yield guides according to standards
monitor staff performance and rectify deficiencies
work on line during service as needed
manage shortages before items run out
observe guest reactions and confer with service staff to ensure satisfaction
promote positive guest relations
be familiar with hotel services, features and local attractions to respond to guest inquiries
conduct frequent walk-throughs of banquet kitchen area to correct deficiencies
ensure quality and details are maintained
inspect cleanliness of kitchen stations and direct staff to rectify any deficiencies
ensure compliance with state sanitation and health regulations
maintain proper storage procedures
instruct staff on machinery use and safety
complete and submit work orders for maintenance repairs
assist Banquets Chef with menu development, food tastings and recipe updates
supervise and direct food preparation for employee cafeteria
review sales and food cost daily and resolve discrepancies
minimize waste and maintain controls to meet forecasted food and labor costs
ensure efficient use of excess items
monitor and ensure closing duties are completed
foster a cooperative working climate to maximize productivity and morale
oversee and direct training for new hires and ongoing training for staff
provide feedback on performance, handle disciplinary issues and conduct performance appraisals
exhibit friendly, helpful and courteous manner with guests and employees
perform all other duties as required

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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