Sous Chef

ljbtc; San Diego (CA); On-site; USD 33,000 - 50,000; Full time

Benefits offered by this job

Free daily meals

Medical, Dental, Vision insurance

401K

Paid vacation

Dining discounts for employees

Staff shop discounts

Referral bonus

Job summary

La Jolla Beach & Tennis Club, Inc. is seeking a Sous Chef to supervise and coordinate kitchen activities, ensure quality and consistency, and lead a team of cooks. You will train staff, manage mise en place, and maintain high sanitation and service standards in a bustling coastal kitchen.

The role requires leadership in a fast-paced environment with strong communication to chefs and dining staff, and a commitment to exceptional guest experiences at this iconic California resort.

Qualifications

• Associate's degree (A.A.) or equivalent from two‑year college or technical school.
• Two to three years related experience and/or training.
• Ability to read, analyze, and interpret general business materials.
• Ability to write reports and business correspondence.
• Ability to present information in English to managers, staff, and guests.

Responsibilities

• Supervises and coordinates activities of cooks and kitchen staff.
• Trains kitchen staff and oversees food preparation to meet recipes and portions.
• Maintains high level of food quality, freshness, and presentation.
• Requisitions supplies and places food orders under the Chef de Cuisine's guidance.
• Maintains communication with Executive Chef, Dining Room Manager, and wait staff.
• Ensures sanitation standards are met and closing/opening procedures followed.

Skills

Guest service

Communication

Team leadership

Education

Associate's degree or equivalent

Job description

Join the dynamic and diverse team at La Jolla Beach & Tennis Club, Inc. , where tradition meets opportunity. Our family of properties includes the iconic La Jolla Beach & Tennis Club , a private oceanfront club with world-class tennis courts and direct beach access; the inviting La Jolla Shores Hotel , a beachfront getaway beloved for its relaxed coastal charm; and the internationally acclaimed Marine Room , celebrated for its fine dining and dramatic surfside views. These landmark destinations are cherished La Jolla institutions, built on a legacy of family values, exceptional service, and a deep commitment to our community. As part of our team, you'll enjoy a supportive and collaborative work environment, competitive pay, outstanding benefits, and the chance to grow your career in a setting as inspiring as the coastline we call home. Whether you're starting your career or ready to take it to the next level, we're passionate about helping our employees thrive in one of California's most beautiful destinations.

What we offer:

• Free daily meal and salad bar
• Benefits including: Medical, Dental, Vision, 401K (based on employment status)
• Paid vacation, sick, and holiday time
• Dining discounts for employees (and up to 6 guests) at the Marine Room, The Shores Restaurant, and our Club Dining!
• Property retail shop and hotel discounts
• $500 referral bonus for referring new employees to The La Jolla Beach & Tennis Club

What we ask:

Consistently provide professional, attentive, and genuinely friendly service Promote and follow LJBTC, Inc's Signature Service standards and requirements to ensure a lasting impression of exemplary service resulting in satisfied and loyal members and guests

Hourly Rate

$28.84

Summary

Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking food products.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assumes responsibility of kitchen in absence of Chef De Cuisine or Executive Chef (i.e. Staff performance, food quality, and sanitation, etc).
• Trains, works, and oversees employees engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Instructs kitchen staff in various cooking methods and techniques as needed.
• Maintains high level of food quality, freshness, and consistency at all times including presentation, taste, hot food hot and cold food cold. etc.
• Requisitions Supplies and places food orders (ie. vegetables, meats, poultry, dairy, etc.) under the Chef de Cuisine's guideline.
• Reviews daily pricing sheets and maintains knowledge of competitive pricing.
• Ensures that all employees stations are setup with complete mise en place for all menu and related special items ten minutes prior to service.
• Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff.
• Exceeds sanitation standards and assures cleanliness of overall kitchen by carrying out tasks and delegating duties as necessary.
• Monitors kitchen employees to assure that correct closing procedures and or opening procedures are followed.
• Distributes food to Servers for presentation to guests.
• Attends regularly scheduled kitchen meetings.
• Other duties may be assigned.
• Is well trained in all areas and stations of the kitchen.

OUTCOME

The proper performance and responsibility of the Sous Chef position in maintaining high food standard quality, sanitation, and employee morale will result in an increase of guest satisfaction and repeat customers. The Sous Chef plays a key role by representing the Chef de Cuisine in his absence.

SUPERVISORY RESPONSIBILITIES

Supervises employees in the kitchen.

Assists in direction, coordination and evaluation of this unit.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Assists in training employees; planning, assigning, and directing work; reporting any disciplinary issues; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Associate's degree (A.A.) or equivalent from two‑year college or technical school; or at least two to three years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures or governmental regulations.

Ability to write reports and business correspondence.

Ability to effectively present information in English and respond to questions from managers, staff, and customers.

MATHEMATICAL SKILLS

Ability to add, subtract