Sous Chef - Resort

Newport Beach, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $70,000.00

Work Schedule

Rotating Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee assistance program

Job Description

The establishment is a renowned hotel known for its commitment to providing exceptional guest experiences through high-quality food and beverage services. As a key player in the hospitality industry, the hotel prides itself on delivering consistent excellence across all facets of its operations. With a strong emphasis on culinary innovation, customer satisfaction, and operational efficiency, the hotel’s Food & Beverage Department plays a critical role in upholding its esteemed reputation. The hotel environment is dynamic and fast-paced, requiring a dedicated team that is passionate about culinary arts and guest service.

The role of Food & Beverage Kitchen Supervisor is pivotal within this setting. This position involves planning, directing, and overseeing food preparation activities to ensure guests consistently receive the highest levels of service and quality. The supervisor is responsible for managing restaurant and banquet food preparation, coordinating with kitchen staff, and maintaining operational standards aligned with the hotel’s strategic goals. This employment opportunity offers a chance to lead a motivated culinary team and contribute to a premium guest dining experience.

The Food & Beverage Kitchen Supervisor will handle multiple supervisory duties, including staff interviewing, hiring, training, and performance appraisals. This role demands a strong leader who can maintain labor costs, ensure compliance with health and safety regulations, and manage budgetary objectives effectively. Monitoring day-to-day kitchen operations to uphold food presentation standards and service quality is essential. The supervisor will also address guest concerns promptly and work on continuous improvement initiatives.

Additionally, the role requires maintaining kitchen cleanliness, overseeing inventory and equipment maintenance, and participating in culinary team meetings to align goals and address challenges. Compliance with food safety, sanitation standards, and personal protective equipment policies is mandatory to safeguard the wellbeing of guests and staff. The supervisor is expected to recommend staff promotions, respond to guest inquiries, assist in budgeting, and resolve complaints within the scope of authority.

This position demands strong communication skills, problem-solving abilities, and the capacity to work under pressure during busy periods. The ideal candidate will have culinary education, hospitality experience, and a genuine commitment to fostering a positive and productive work environment. The Food & Beverage Kitchen Supervisor role is essential to the hotel’s success in delivering an outstanding dining experience, ensuring both guest satisfaction and operational excellence in a highly competitive industry.

Job Requirements

Completion of an approved culinary program or apprenticeship
Two years increasingly responsible culinary experience in hotel environment
Prior supervisory experience desired
Ability to lead others by mentoring and providing training
Ability to monitor labor and staffing needs while controlling labor costs
Completion of required training
Ability to serve guests through face-to-face interactions
Ability to use discretion with confidential information
Strong communication and interpersonal skills
Ability to solve problems and remain calm under pressure
Ability to learn and use POS computer systems
Strong attention to detail and ability to multitask
Ability to interpret written and oral instructions
Ability to write reports and business correspondence
Proficiency in English communication
Valid current food handlers card or ability to obtain one within 30 days
Ability to work on holidays, weekends, and alternate shifts
Maintain clean appearance and professional demeanor

Job Qualifications

Completion of an approved culinary program or apprenticeship
Associates degree in culinary arts preferred
Two years increasingly responsible culinary experience in a hotel environment
Prior supervisory experience desired
Ability to lead, mentor, and train staff to exceed guest expectations
Ability to monitor labor and manage staffing to meet business and cost objectives
Completion of required training
Strong verbal communication and interpersonal skills
Ability to handle confidential information discreetly
Strong problem-solving skills and attention to detail
Ability to learn and use POS computer systems
Ability to read, write, and speak English
Bilingual Spanish a plus
Valid food handlers card or willingness to obtain within 30 days
Ability to work varying schedules including holidays, weekends, and alternate shifts
Maintains clean appearance and professional demeanor

Job Duties

Manage subordinate team members responsible for restaurant and banquet food preparation
Carry out supervisory responsibilities including interviewing, hiring, training, appraising performance, rewarding and disciplining team members, and resolving problems
Monitor day-to-day kitchen operations to ensure product presentation and service exceed guest expectations
Work to achieve budgeted revenues, control expenses, maximize profitability, and ensure quality and portion control
Ensure guests receive exceptional and consistent service by circulating through dining areas and addressing guest concerns
Maintain cleanliness and proper setup of kitchen areas, manage inventory of food, supplies and equipment, and participate in inventories
Ensure equipment maintenance and compliance with food and beverage regulations
Monitor SOPs and assist in policy development
Follow food handling, sanitation, health department guidelines, and adhere to safety policies including use of personal protective equipment
Report safety issues, maintain compliance with HAZMAT program, and assist cooks as needed
Recommend merit decisions, promotions, respond to guest inquiries, assist in budgeting, and resolve complaints within scope of authority