Sous Chef

Exciting opportunity for a talented Sous Chef in the Santa Monica market who can appreciate representing an upscale, luxurious hotel.

In the heart of Santa Monica, just a short walk from the pier, you will find the Hilton Santa Monica Hotel & Suites. This Santa Monica hotel is three blocks away from the beach, providing easy access to some of Southern California’s most popular attractions. 

The role of our Sous Chef is to prepare culinary delights for our guests and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. The Sous Chef is responsible for overseeing, supervising, and coordinating food production and execution. Assists with food production tasks as needed and assure that quality and cost standards are consistently attained. 

ESSENTIAL JOB FUNCTIONS 

The Ideal Candidate will:

• Assists with the selection, training, supervision, development, scheduling, coaching and counseling of the kitchen team.
• Supervises kitchen staff to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes.
• Trains and develops kitchen staff; trains kitchen staff in the importance of consistency in preparation and presentation.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Works with F&B Manager to ensure payroll is accurate and processed in a timely manner.  Monitors and ensures state laws and company policy are being followed regarding team member meal and break period requirements.
• Plans and prepares various food items and meals for hotel restaurant and/or banquets, following proper food handling and safety guidelines.
• (If Banquets is area of responsibility) Assist in the overall coordination of banquet and catering food production.  Ensure that production sheets, quantities and portion control guidelines are followed.  Participates at BEO meetings.  Adheres to established presentations, quality and timing requirements.

• Assists in the development and implementation menus, recipe cards and plate presentations.
• Maintains equipment in proper working order. 
• Assists in establishing par levels for supplies and equipment; monitors and maintains proper inventory levels; completes purchase orders for supplies and equipment.
• Assists the F&B Manager with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Maintains controls for proper and secure storage of all related materials. Helps obtain budgeted food and labor costs on a monthly basis. 
• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the F&B Manager.

EOE/M/F/D/V