Sous Chef - Valle

Temecula, CA, USA|

Job Overview

Compensation

Salary

Exact $78,750.00

Benefits

Complimentary hotel room nights

discounted room rates

Bereavement Pay

Vacation leave

Medical insurance

Dental Insurance

Vision Insurance

retirement savings plan

Employee stock purchase plan

Complimentary employee meals

Job Description

Valle by Chef Roberto Alcocer is a distinguished dining establishment that proudly showcases the vibrant flavors and culinary heritage of Mexico's Baja California region. Since its inception, Valle has gained significant acclaim from both patrons and culinary industry leaders, securing a coveted place on Esquire's Best New Restaurants list. The restaurant's excellence is further underscored by Chef Roberto Alcocer's James Beard Award recognition and the prestigious Michelin Star awarded for three consecutive years. These accolades highlight Valle's dedication to delivering exceptional cuisine combined with authentic and warm hospitality, making it a premier destination for food enthusiasts seeking a unique and memorable dining experience.

Valle is more than just a restaurant; it is a celebration of Baja California's rich agricultural bounty and a culinary journey that integrates the region's seasonality, traditional ingredients, and innovative techniques. The menu is thoughtfully crafted to honor regional produce while embracing contemporary culinary artistry, resulting in dishes that are both authentic and inventive. Diners at Valle enjoy an immersive experience that connects them to the spirit and traditions of Mexico through every bite.

We are currently seeking a talented Sous Chef to join our esteemed team. This role involves managing a specific department within the kitchen and collaborating closely with the Chef de Cuisine and Executive Chef to uphold and advance the highest quality standards. The Sous Chef will be entrusted with the responsibility of overseeing daily culinary operations, providing leadership and guidance to the culinary team, and ensuring the seamless delivery of exceptional dishes and guest satisfaction. In instances where the Chef de Cuisine or Executive Chef is absent, the Sous Chef may be called upon to supervise the entire operation, demonstrating leadership and operational expertise.

In this pivotal role, the Sous Chef assists in all aspects of kitchen management including menu planning, food preparation, quality control, cost management, and maintaining sanitation standards. They play an integral role in training and motivating the kitchen staff to achieve excellence while fostering a productive and positive working environment. The position also requires staying current with industry trends to continually enhance the culinary offerings and contribute to the restaurant's ongoing success.

This is a full-time role with a competitive salary range of $70,304 to $78,750 annually, reflecting our commitment to recognizing talent and expertise. As part of Hyatt's esteemed hospitality group, the position includes a comprehensive benefits package providing substantial perks and support to our valued colleagues, emphasizing work-life balance, professional growth, and wellness.

Job Requirements

Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
Must be able to lift and carry up to 50 pounds
Ability to stand and/or sit for prolonged periods of time
Ability to physically maneuver through work areas
bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment

Job Qualifications

Michelin star restaurant experience
Experience in Mexican cuisine
Minimum 5 years of fine dining restaurant and culinary experience
Commitment to quality, excellence, and genuine hospitality
Passion for creating unique guest experiences, food, and beverage
Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
Ability to listen, communicate, and make connections
Commitment to quality technique and continued refinement of skills
Commitment to constant growth and professional development
Ability to read, write, and speak English fluently
Basic math and computer skills
Punctual and reliable
Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
Be able to work in a standing position for long periods of time
Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Job Duties

Assist the Executive Chef in managing all aspects of the culinary operations on board, including menu planning, food preparation, and service
Oversee the daily operations of the kitchen, ensuring the highest level of quality and presentation of all dishes
Collaborate with the Executive Chef to create innovative and exciting menus that cater to a diverse range of guests
Manage food costs and inventory, ensuring efficient use of resources and minimizing waste
Train, supervise, and motivate a team of chefs and kitchen staff to maintain high standards of food preparation and presentation
Maintain a safe and clean work environment, following all food safety and sanitation guidelines
Work closely with other department heads to ensure a seamless and exceptional guest experience