The Inn At Rancho Santa Fe - Executive Sous Chef OEM
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
Work Schedule
Flexible
Benefits
Daily Pay
Medical insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
The Inn at Rancho Santa Fe is a luxurious and historic property nestled among the scenic rolling hills, citrus groves, and desert landscapes of San Diego. This exquisite hotel offers guests a timeless escape into an era of vintage luxury and charm, blending rich history with contemporary comforts. The Inn has recently undergone a property-wide renaissance aimed at honoring its legacy while inviting guests to experience the serene elegance and abundant hospitality that define its identity. The Southern California lifestyle is embodied with a sun-soaked ambiance, making this property a perfect blend of comfort, tradition, and style. As part of... Show More
Job Requirements
- At least 5 years of progressive experience in a hotel or related field
- A 2-year college degree and 3 or more years of related experience or a 4-year college degree with 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field
- Proficient in Windows Operating Systems, company approved spreadsheets and word processing
- Supervisory experience required
- Ability to work a flexible schedule
- Ability to convey information and ideas clearly
- Ability to evaluate and select among alternative courses of action quickly and accurately
- Ability to work well in stressful, high pressure situations
- Ability to handle workplace problems effectively
- Ability to listen to, understand, and clarify issues raised by co-workers and guests
- Ability to work with and understand financial information and data, and basic arithmetic functions
- Ability to maintain composure and objectivity under pressure
Job Qualifications
- At least 5 years of progressive experience in a hotel or a related field
- A 2-year college degree and 3 or more years of related experience or a 4-year college degree with 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field
- Proficient in Windows Operating Systems, company approved spreadsheets and word processing
- Supervisory experience required
- Ability to work a flexible schedule
- Effective communication skills
- Ability to evaluate and select among alternative courses of action quickly and accurately
- Ability to work well in stressful, high pressure situations
- Effective problem solving skills
- Ability to listen to, understand, and clarify issues raised by co-workers and guests
- Ability to work with and understand financial information and basic arithmetic
- Maintain composure and objectivity under pressure
Job Duties
- Approach all encounters with guests and employees in a friendly, service oriented manner
- Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag
- Maintain regular attendance in compliance with Aimbridge Hospitality standards
- Comply with Aimbridge Hospitality standards and regulations at all times
- Fulfill all supervisory duties of the hotel’s kitchens
- Ensure that all kitchen personnel fulfill their job functions appropriately
- Create menus and food presentation
- Address and resolve all customer problems in an efficient and effective manner
- Perform spot checks for menu accuracy and taste
- Minimize spoilage, waste and over production
- Regularly review house counts, forecasts and VIP lists
- Monitor all Banquet and Catering activity
- Maintain all kitchen inventories
- Prepare annual reviews of employees
- Assist in the achievement of departmental objectives and goals
- Expedite peak meal periods by maintaining a 'hands on' approach
- Work within monthly set food cost budget, adjust food requisitions and control waste
- Monitor food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety
- Assure timely set up and schedule well trained cooks in all areas in proper uniform
- Perform other activities as assigned
- Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology
- Ensure plating standards and use records are posted according to Aimbridge Hospitality standards
- Review food sales for accuracy daily
- Plan employee menus and oversee Employee Break room
- Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration
- Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs
- Maintain required pars of all stock
- Perform any other duties as requested by the General Manager
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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