Sous Chef

HSH Group / The Peninsula Hong Kong; Carmel (IN); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical benefits

Lodging discounts

Golf discounts

Dining discounts

Job summary

The Quail in Carmel Valley, California is seeking a skilled Sous Chef to oversee day-to-day kitchen operations, ensure exceptional food quality, manage food requisitions, and uphold cleanliness and sanitation standards.

This on-site role offers a path for career development within a dynamic hospitality environment, with competitive compensation and medical benefits. Weekend, evening, and holiday availability is required.

Qualifications

• Minimum of 3 years culinary experience; 3 years supervisory experience preferred.
• Availability to work weekends, evenings, and holidays.
• Hotel and/or fine dining/catering experience preferred.
• All local food handlers permit must be current.
• Solid knowledge across a wide range of cuisines.
• Bilingual in English and Spanish preferred, but not required.

Responsibilities

• Assist the Executive Chef with day-to-day kitchen operations and ensure overall cuisine quality.
• Estimate food consumption, requisitions, and purchase of food products.
• Maintain staff cleanliness and sanitation across all culinary areas.
• Stay current with culinary trends by attending industry events.

Skills

Culinary experience

Supervisory experience

Bilingual English & Spanish

Job description

Join our outstanding Food & Beverage team at The Quail as Sous Chef, where you will oversee efficient and effective day-to-day kitchen operations, ensure exceptional food quality, manage food requisitions, and maintain cleanliness and sanitation standards.

• Enjoy the opportunity to work at a highly prestigious hotel in beautiful Carmel Valley, California.
• Advance your career and develop your skills within a dynamic and supportive hospitality environment.
• Receive exceptional medical benefits, along with exclusive employee discounts on lodging, golf, and dining services.

Key Accountabilities

• Assist the Executive Chef with the day-to-day kitchen operations and be responsible for the overall quality of cuisine.
• Estimate food consumption, requisitions, and purchase of food products.
• Ensure staff maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Stay current with culinary trends by attending industry trade shows or tasting events as required.

General Requirements

• Minimum of 3 years of culinary experience preferred
• Minimum of 3 years supervisory experience preferred
• Available to work weekends, evenings, and holidays
• Hotel and/or fine dining/catering experience preferred
• All local food handlers permit must be current
• Solid knowledge across a wide range of cuisines
• Bilingual in English and Spanish preferred, but not required

Salary: $75,000.00 - $85,000.00 per year DOE