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The Inn At Rancho Santa Fe - Executive Sous Chef OEM
Job Overview
Employment Type
Full-time
Compensation
Salary
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
term life insurance
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
The Inn at Rancho Santa Fe is a distinguished luxury hotel nestled in the rolling hills, citrus groves, and desert landscapes of San Diego, California. This property offers a unique blend of vintage luxury, rich history, and time-honored tradition, providing guests with an escape to a simpler, more elegant era. The Inn has recently undergone a comprehensive renaissance, enhancing its charm and appeal while maintaining an innate sense of elegance, abundant hospitality, and a vibrant celebration of the sun-soaked Southern California lifestyle. This luxurious setting not only serves as a perfect getaway for guests but also as an inspiring workplace... Show More
Job Requirements
- Education level relevant to culinary or hospitality field
- At least 5 years of progressive culinary or hospitality experience
- Proficiency in standard computer applications including Windows OS and office software
- Proven supervisory experience in kitchen or hospitality environment
- Flexibility to work varied scheduling including overtime
- Strong verbal and written communication abilities
- Capability to make sound decisions quickly
- Ability to perform well under stress
- Problem-solving skills related to workplace conflicts and operational challenges
- Effective interpersonal skills for resolving issues with coworkers and guests
- Basic financial literacy and math skills
- Emotional stability and composure under pressure
Job Qualifications
- At least 5 years of progressive experience in a hotel or related field with 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
- Culinary degree with 1 to 2 years of progressive experience in hotel or related field
- Proficiency in Windows Operating Systems, company-approved spreadsheets and word processing
- Supervisory experience
- Ability to work a flexible schedule
- Strong communication skills to convey information clearly
- Ability to quickly and accurately evaluate and select alternative courses of action
- Effective performance under high pressure and stressful situations
- Skilled in handling workplace problems including anticipating, preventing, identifying and solving issues
- Effective listening and understanding of coworkers’ and guests’ concerns
- Ability to work with financial information and perform basic arithmetic
- Ability to 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, wearing proper uniform and name tag
- Maintain regular attendance according to scheduling needs
- Comply with company standards and regulations to ensure safe and efficient operations
- Comply with certification requirements such as Food Handlers, Alcohol Awareness, CPR and First Aid
- Fulfill all supervisory duties of the hotel's kitchens
- Ensure all kitchen personnel fulfill their job functions appropriately
- Create menus and food presentation
- Address and resolve customer problems efficiently
- 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 achieving departmental objectives and goals
- Expedite peak meal periods with a hands-on approach
- Work within food cost budget, adjust requisitions and control waste
- Monitor food outlets, buffets, stations and food displays for quality and safety
- Assure timely set up and scheduling of well-trained cooks in proper uniform
- Maintain an organized filing system with documentation of purchases, schedules, forecasts, and reports
- Maintain required stock pars
- Perform other duties as requested by the General Manager
- Be familiar with company policies, house rules, and hospitality terminology
- Ensure plating standards and records are posted according to company standards
- Review daily food sales for accuracy
- Plan employee menus and oversee employee break room
- Oversee banquet food display merchandising and buffet decoration
- Maintain a friendly and warm demeanor at all times
- Employees must be attentive, friendly, helpful and courteous to all guests, managers and employees
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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