Sous Chef - Waldorf Astoria Monarch Beach Resort and Club
Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $29.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee stock purchase plan
Mental Health Resources
Parental leave
Career Development
Job Description
The Waldorf Astoria Monarch Beach Resort & Club is an award-winning luxury resort located in Dana Point, California, a scenic coastal town known for its beautiful beaches and vibrant surf culture. The resort boasts a prestigious Forbes 4-Star and AAA 5-Diamond rating, emphasizing world-class service and uncompromising quality. Nestled atop a 150-foot seaside bluff spanning 175 acres, the resort features more than 400 rooms, extensive indoor and outdoor meeting spaces totaling 115,000 square feet, and a diverse range of eight food and beverage outlets including four restaurants, a beach club, a lounge, a marketplace, and in-room dining options. This setting... Show More
Job Requirements
- High school diploma or equivalent
- previous experience in a professional kitchen or culinary environment
- availability to work various shifts including weekdays, weekends, and holidays
- ability to comply with all health, safety, and sanitation regulations
- strong work ethic and commitment to quality
- capability to lead and motivate a diverse culinary team
- authorization to work in the United States
Job Qualifications
- Proven experience as a sous chef or in a similar culinary leadership role
- formal culinary training or degree preferred
- thorough knowledge of kitchen operations, food safety regulations, and sanitation standards
- strong leadership and team management skills
- ability to create innovative menus aligned with current food trends
- excellent organizational and multitasking skills
- effective communication and interpersonal abilities
- capacity to work flexible hours including weekends and holidays
- proficiency in cost control and inventory management
Job Duties
- Assist the executive chef in the direction and oversight of all culinary operations including meal preparation and production, food quality and presentation, safety and sanitation compliance, team member productivity, policy implementation, cost controls, and profitability
- create and implement menu selections for special banquet themes and events in partnership with the executive chef and director of food and beverage
- ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- assist in monitoring and developing team member performance including supervision, counseling, evaluations, training, scheduling, and recognition
- maintain high standards in food preparation and presentation to satisfy guests' expectations
- manage inventory and procurement to control food costs and reduce waste
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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