Sous Chef - The Rooftop Bar

Hyatt; Oceanside (CA); On-site; USD 70,000 - 79,000; Full time

Benefits offered by this job

12 Complimentary hotel room nights

Discounted room rates

Bereavement and jury duty pay

Vacation, sick, and new child leave

401K with employer match

Stock Purchase Plan

Complimentary employee meals

Job summary

The Seabird Ocean Resort and Spa in Oceanside, CA seeks an experienced Sous Chef to lead culinary operations for The Rooftop Bar. You will implement quality standards, mentor staff, and ensure a memorable guest experience under the Executive Chef and CDC.

The role emphasizes menu development, events planning, payroll oversight, and collaboration with the management team to uphold luxury hospitality benchmarks.

Qualifications

• Minimum 3 years of culinary experience in a leadership role.
• Commitment to quality, excellence, and genuine hospitality.
• Luxury hospitality experience preferred.
• Fluent English is required.
• Bilingual English/Spanish preferred.
• Able to lift up to 50 pounds and stand for long periods.

Responsibilities

• Develop and assume key management responsibilities in assigned outlet as directed by CDC or Executive Chef.
• Liaise between dining room operations and culinary staff per CDC/Executive Chef.
• Supervise preparation and cooking of various food items.
• Develop and implement creative menu items within the restaurant concept.
• Plan, coordinate and implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring as directed by CDC/Executive Chef.
• Lead and coach the team toward guest service excellence and employee satisfaction.
• Monitor food production, ordering, cost, and quality daily.
• Complete weekly payroll for culinary staff.
• Participate in marketing events related to the restaurant.
• Ensure quality standards and appropriate ingredients in line with management directives.
• Collaborate on menu changes and development.
• Maintain equipment cleanliness and good working condition.
• Provide mentorship to new and less experienced staff.
• Flexibility to work varying shifts, evenings, weekends, and holidays.

Skills

Culinary leadership

Food quality & safety

Staff development

Staff scheduling

Communication

English fluency

Time management

Job description

Organization - The Seabird Ocean Resort and Spa

Join our award-winning resorts, recognized by Travel & Leisure, World’s best awards 2024. Mission Pacific recognized as #1 hotel in California and Continental U.S. and The Seabird as #3 in California. Come be part of our dynamic team and work in a beautiful setting with an unobstructed view of the ocean! We are looking for an experienced, culinary leader who can be an integral part of our culinary team that can help to provide authentic and memorable experiences to our guests and colleagues. This person will be experienced in culinary operations. This person will support operations at The Rooftop Bar. Under the general direction of the Executive Chef and the Chef de Cuisine the goal of the Sous Chef is to manage a specific department and work with their leaders to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the CDC and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

The salary range for this position is $70,304.00 - $78,750.00. This is the pay range for this position that The Seabird Resort & Mission Pacific Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Responsibilities

• Act in a leadership role by developing and assuming key management responsibilities in assigned outlet as directed by CDC and or Executive Chef
• Assume the role of liaison between all dining room operations and culinary staff as directed by CDC and or Executive Chef
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items within the restaurant concept
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring as directed by CDC and or Executive Chef
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results as directed by CDC and or Executive Chef
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Complete weekly payroll for culinary staff
• Participate in marketing events directly related to their specific restaurant
• Understand the quality requirements and expectations of the restaurant.
• Assure all necessary items are in the restaurant at the start of the shift through personal inspection.Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team.Communicate any discrepancies in a timely manner.
• Assure all areas is finished and organized in a timely manner and to the standard of the restaurant.
• Collaborate when appropriate in menu changes and development.
• Ensure that all food and products are consistently prepared and served according to the outlet’s recipes, portioning, preparation, serving and health standards.
• Organize and prioritize daily responsibilities to ensure their timely completion.
• Maintain a clean, sanitary, and safe work environment.Keep all areas clean and organized at all times.
• Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Communicate effectively with all team members to assure standards are achieved.
• Take appropriate action to rectify any issues that may arise.
• Ensure equipment is kept clean and in excellent working condition.
• Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.
• Provide mentorship to new and less experienced staff members.
• Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates.
• Coach and mentor staff on a consistent, fair basis.
• All other duties as assigned by supervisor.

Benefits

Hyatt has a very competitive benefit package for colleagues, which may include:

• 12 Complimentary hotel room nights at Hyatt hotels world-wide
• Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide
• Bereavement and jury duty pay
• Vacation, sick, and new child leave
• Medical, dental and vision Insurance, discounted prescriptions, life and disability insurance, flexible spending account,
• Retirement Savings Plan option (401K) with employer match
• Employee Stock Purchase Plan
• Complimentary employee meals
• And so much more!

Qualifications

• Minimum 3 years of culinary experience in a leadership role.
• Commitment to quality, excellence, and genuine hospitality. Previous luxury hospitality experience preferred.
• Passion for creating unique guest experiences, food, and beverage.
• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints.
• Ability to listen, communicate, and make connections.
• Commitment to quality technique and continued refinement of skills.
• Commitment to constant growth and professional development.
• The ability to read, write, and speak English fluently.
• Basic math and computer skills.
• Punctual and reliable.
• Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Preferred bilingual, English / Spanish.

Environmental And/Or Physical Requirements

• Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
• Must be able to lift and carry up to 50 pounds
• Ability to stand and/or sit for prolonged periods of time
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment

KEY COMPETENCIES

• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
• To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
• To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
• To be flexible, responding quickly and positively to changing environments
• To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.