Sous Chef at Ember & Rye

Oceanside, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,000.00 - $85,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Life insurance

Paid holidays

Paid vacation

401k with Matching

Employee stock purchase plan

Educational Reimbursement

Complimentary employee meal

complimentary parking

Employee Discounts

Job Description

Park Hyatt Aviara stands as one of San Diego's most prestigious and luxurious resorts, recognized widely as a AAA Five-Diamond destination. This esteemed resort recently underwent a stunning renovation that enhanced its striking architectural design and elevated its amenities to the highest standards. Nestled on 200 lush acres of natural beauty in Carlsbad, Park Hyatt Aviara combines sophisticated, approachable luxury with a warm and inviting atmosphere that characterizes its unique location. Amenities include an exquisite spa, an 18-hole Arnold Palmer-designed golf course, and a variety of world-class recreational and relaxation options that make it an unparalleled resort getaway in Southern California. The resort embodies exclusivity and comfort, making it a highly sought-after destination for travelers seeking both elegant accommodations and an exceptional guest experience.

The Sous Chef role at Ember and Rye, one of Park Hyatt Aviara's signature dining venues, is an exceptional opportunity for culinary professionals who aspire to contribute to and grow within a luxury resort environment. As a Sous Chef, you will take a crucial leadership position managing a specific department within the culinary division under the guidance of the Executive Chef and/or Executive Sous Chef. Your role will encompass the responsibility to help create, implement, and uphold the highest quality standards in food preparation and presentation. You will also act as a key support to senior culinary leadership, developing managerial competencies that include staffing, budgeting, training, and supervising your team to deliver consistently outstanding gastronomic experiences.

In this dynamic and fast-paced position, you will be entrusted with overseeing daily operations of your kitchen department, ensuring adherence to brand standards while simultaneously fostering food innovation through creative menu development. Your involvement extends to planning and executing special events and holiday functions, which require meticulous coordination with other departments within the hotel. This position demands a balance of culinary expertise, operational oversight, and leadership qualities to meet and exceed guest expectations. The salary range for this position is $67,000 to $85,000 annually, reflecting its significance in maintaining the resort's culinary excellence. Park Hyatt Aviara also offers a comprehensive benefits package that includes health insurance, paid leave, employee discounts, retirement plans, and various professional development opportunities, reinforcing its commitment to its colleagues' well-being and career growth.

Job Requirements

culinary education and/or on the job training
previous experience in hotel or luxury resort culinary operations preferred
strong leadership and communication skills
ability to work flexibly in a fast-paced environment
proficiency with general computer skills
willingness to train and coach staff
commitment to ensure guest satisfaction and quality standards
availability to work varied schedules including holidays and weekends

Job Qualifications

culinary education and/or on the job training, hotel experience preferred
in-depth skills and knowledge of all kitchen operations
possess strong leadership, communication, organization and relationship skills
experience with training, basic financial management and customer service
proficient in general computer knowledge
a true desire to exceed guest expectations in a fast paced customer service environment
capable of producing a consistent product in a timely manner
strong training and communication skills
geographic and schedule flexibility preferred

Job Duties

support senior leadership by developing and assuming basic management responsibilities
assume the role of liaison between all departments within the culinary division and all other hotel departments
supervise the preparation and cooking of various food items
develop and implement creative menu items that adhere to hyatt brand standards
plan, coordinate and implement special events and holiday functions
manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
may manage other key culinary leadership roles including supervisor and other less senior sous chefs
lead and coach the team towards achieving exceptional guest service and employee satisfaction results
monitor food production, ordering, cost, and quality and consistency on a daily basis
ensure proper safety and sanitation of all kitchen facilities and equipment