Sous Chef OEM

The Inn at Rancho Santa Fe; Rancho Santa Fe (CA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a talented culinary leader to join their team. This role involves collaborating closely with the Executive Chef to craft innovative menus and ensure exceptional food quality in a high-volume restaurant. The ideal candidate will possess strong leadership skills, effective communication abilities, and a passion for culinary excellence. In addition to managing kitchen operations, you will mentor staff and uphold the highest standards of food safety and hygiene. If you're ready to elevate your culinary career in a vintage luxury setting, this opportunity is perfect for you.

Benefits

Daily Pay options

Medical, Dental, and Vision Coverage

Disability Insurance

Life and AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Qualifications

• Typically requires a Bachelor's degree and 2-4 years of experience in a high-volume restaurant.
• Possesses comprehensive knowledge of subject matter and effective communication skills.
• Ability to evaluate and select among alternative courses of action quickly.

Responsibilities

• Produces innovative menus reflecting the restaurant's vision.
• Trains kitchen staff on policies and sanitation regulations.
• Maintains kitchen inventory and manages budget.

Skills

Leadership

Effective Communication

Problem-Solving

Time Management

Flexibility

Education

Bachelor's Degree

Tools

Windows Operating Systems

Spreadsheets

Word Processing

Job description

Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.

Qualifications

• Typically requires a Bachelor's degree and 2 to 4 years of experience in a high-volume, full-service restaurant.
• Performs work under minimal supervision. Handles complex issues and problems, referring only the most complex issues to higher-level staff.
• Possesses comprehensive knowledge of subject matter.
• Provides leadership, coaching, and/or mentoring to a subordinate group.
• Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing.
• Ability to work a flexible schedule.
• Effective communication skills to convey information and ideas clearly.
• Ability to evaluate and select among alternative courses of action quickly and accurately.
• Works well under stress and high-pressure situations.
• Effective problem-solving skills, including anticipating, preventing, identifying, and resolving issues.
• Good listening skills to understand and clarify issues raised by co-workers and guests.
• Ability to understand financial information, data, and perform basic arithmetic functions.
• Mantains composure and objectivity under pressure.

Responsibilities

• Produces innovative and diversified menus reflecting the restaurant's vision.
• Trains kitchen staff on policies and sanitation regulations.
• Organizes, schedules, and directs kitchen staff to ensure efficient operations.
• Designs aesthetic plating presentations.
• Ensures hygiene and food safety standards are met.
• Maintains kitchen inventory and manages budget.
• Approaches guests and employees in a friendly, service-oriented manner.
• Maintains high standards of personal appearance and grooming, including proper uniform and name tag.
• Maintains regular attendance as per company standards.
• Complies with all company standards and regulations for safe and efficient operations.
• Fulfills certification requirements such as Food Handlers, Alcohol Awareness, CPR, and First Aid.
• Creates menus and food presentations.
• Addresses and resolves customer problems efficiently.
• Performs spot checks for menu accuracy and taste.
• Minimizes spoilage, waste, and overproduction.
• Reviews house counts, forecasts, and VIP lists regularly.
• Monitors banquet and catering activities.
• Prepares employee performance reviews.
• Assists in achieving departmental goals.
• Expedites peak meal periods with a hands-on approach.
• Works within the food cost budget, adjusts requisitions, and controls waste.
• Familiar with company policies and hospitality terminology.
• Ensures plating standards and record-keeping are maintained.
• Reviews food sales daily for accuracy.
• Performs any other duties as assigned by the General Manager.

After an initial waiting period, full-time hires are eligible for a benefits package including:

• Daily Pay options
• Medical, Dental, and Vision Coverage
• Disability Insurance
• Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan

Property Description: The Inn at Rancho Santa Fe offers vintage luxury in a historic setting, nestled in San Diego’s scenic landscape. It has recently undergone a renaissance, blending classic charm with modern hospitality.

About Evolution Hospitality: A lifestyle vertical at Aimbridge, focused on creating unique experiences across boutique and luxury hotels and restaurants in North America. We value culture, results, honesty, humility, and personal growth, fostering a caring and professional environment.

Application deadline for Colorado positions: Source: Hospitality Online