Vue Sous Chef

Omni Hotels & Resorts; Carlsbad (CA); On-site; USD 60,000 - 90,000; Full time

Job summary

Omni La Costa Resort & Spa in Carlsbad, CA is seeking a Vue Sous Chef to oversee kitchen operations and ensure menu items meet specifications.

As a leader at the resort's Culinary Department, you will cook across stations, supervise hourly staff, and drive freshness, safety, and quality while controlling costs.

Qualifications

• Minimum of 2 years supervisory experience in the hotel's culinary department.
• Culinary degree or apprenticeship certification is required.

Responsibilities

• Cook and prepare food at all stations in kitchen.
• Advanced knowledge of butchering (meat, poultry, fish).
• Evaluate recipes and food orders and prepare according to standards.
• Assist Associates at each station of a kitchen.
• Leads by example for culinary operation of assigned areas.
• Daily follow-up on product freshness, rotation and development.
• Communicate safety and sanitation policies daily with hourly staff.
• Develop and challenge processes for standardization with expense control and quality.
• Carry out supervisory responsibilities per policies and laws; train staff as needed.

Skills

Hotel supervisory experience

Education

Culinary degree or Apprenticeship certification

Job description

Omni La Costa Resort & Spa Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is a destination where timeless luxury meets modern wellness. Home to the award-winning Spa at La Costa, recognized among the nation's best, the resort also features acclaimed restaurants showcasing fresh, coastal-inspired cuisine, championship golf and tennis, and a host of pools and experiences that celebrate the Southern California lifestyle. At Omni La Costa, our associates are the heart of the guest experience. We foster a culture rooted in respect, gratitude, and empowerment, offering comprehensive training, mentorship, and opportunities for growth. If you're passionate about hospitality, Omni La Costa may be your perfect match.

Vue Sous Chef

Overview

To prepare and cook food and supervise the kitchen and ensure that all menu items are prepared to our specifications.

Responsibilities

• Cook and prepare food at all stations in kitchen
• Advanced knowledge of butchering (meat, poultry, fish)
• Evaluate recipes and food orders and prepare according to standards
• Assist Associates at each station of a kitchen
• Leads by example for culinary operation of assigned areas
• Daily follow-up on all product freshness, rotation and development
• Communicate all safety and sanitation policies through daily dialogue with all hourly staff.
• Develop and challenge existing processes of standardization with focus on expense control and quality.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities can include training employees; planning, assigning, work.

Qualifications

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.

• Minimum of 2 years in a hotel supervisory position within the Culinary Department; Culinary degree or Apprenticeship certification

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.