Sous Chef

Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team.  Hotel Valencia Riverwalk is part of the Valencia Hotel Collection, which is a collection of hotels created for today’s passionate travelers; each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond. 

JOB SUMMARY

This is an exempt position. Employees in this role are expected to perform the duties and responsibilities assigned to them and are not compensated based on hours worked.

Due to the nature of the position, work schedules may vary, and the role may require working more than 40 hours in a workweek and/or more than 8 hours in a day as necessary to meet business needs, including evenings, weekends, or peak operational periods.

Candidates applying for management positions are expected to possess the professional knowledge, leadership capabilities, and functional expertise required to perform the essential duties of the role. While onboarding will be provided to familiarize successful candidates with Company-specific systems, processes, and culture, management hires are expected to bring with them the core competencies necessary to lead, make decisions, and achieve results within their area of responsibility.

Responsible for assisting the Executive Chef in the development and supervision of the hotel’s culinary program, ensuring food is produced to standard, cost effectively in a timely manner. Is actively engaged in developing a positive service culture throughout the hotel.

ESSENTIAL DUTIES & FUNCTIONS

Operational Responsibilities

• Maintain budgeted food costs
• Assist in ensuring kitchen labor expenses are maintained according to budget and forecast.
• Participate in off-property culinary events to promote awareness of hotel outlets
• Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
• Assist with ordering and inventory as needed

Managerial Responsibilities 

• Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential points of upselling services such as appetizers, dessert, wine, etc. 
• Thoroughly review all BEOs, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
• Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate. 
• Any other duties assigned by your immediate supervisor
• Holds self and others accountable 
• Addresses conflict in a timely manner.
• Help to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Hotel Group. 

Guest Services

• Visit tables and maintain an active presence on the dining room floor as appropriate.
• Go above and beyond with special guest requests to ensure an excellent dining experience.
• Ensuring ticket times are managed to benefit the guest experience.
• Ensuring that all food is cooked to perfection and presented in luxury fashion 

Team Support and Training

• Relentlessly train and motivate culinary staff
• Assist in the training and motivation of front-of-house staff
• Establish effective, two-way communication with all subordinates.
• Effectively coaches and develops all members of the culinary team.
• Finds opportunities to develop all members of the culinary team.
• Effectively conveys operating standards to all members of the culinary team.
• Assists the Executive Chef in holding all members of the culinary team accountable for performing to standards

Communication and Reporting

• Effectively maintains communication with both internal and external guests as needed
• Effectively communicates and manages guest issues and follows up to ensure timely resolution.
• Ensure timely and accurate reporting of daily operations
• Report any incidents and create an incident report on the same day
• Review daily MOD pass-on and communicate as needed
• Attend the Daily Stand-up and Recovery meeting and communicate answers to any questions in a timely manner (if Executive Chef does not attend)
• Attend weekly staff meeting (if Executive Chef does not attend)
• Conduct daily pre-shift meetings in the kitchen in conjunction with FOH team
• Review and respond to emails effectively without delay 
• Assist with accounting items such as inventory
• Ensure all necessary information is posted for employees on the communication board
• Communicate training topics and initiatives with staff. 

Safety and Compliance

• Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
• Ensure completion of all required certifications, harassment, and safety and security training 
• Ensure to monitor and promote a safe environment in the areas of responsibility, free of any safety and security hazards
• Ensure to provide a healthy and harassment-free environment for all employees 
• Report unsafe conditions

BASICS 

• Maintain cleanliness and organization in all work areas
• Display courteous behavior with guests and team members
• Report any unsafe conditions immediately
• Ensure hotel equipment is in proper working condition
• Attend meetings
• Follow company policies and procedures
• Perform any additional duties assigned by the supervisor

Physical Requirements

• Sitting: Occasionally- completion of office work as needed
• Standing/Walking: Frequent with 7 to 8 hours a day
• Lifting/Carrying: Occasionally 5lbs-50lbs
• Other Physical Requirements:Physical abilities including bending, reaching, and the ability to operate food and beverage equipment safely. Candidates must also possess good vision and dexterity. 

Working Environment

• Interior:Working in a variety of interior spaces, including dining rooms, bars, and banquet halls, especially the kitchen (and all elements of the kitchen, to include slippery/wet surfaces and exposure to heat and cold); fast-paced and demanding; teamwork; working under stressful environments, dealing with guest issues.  Exposed to a variety of surfaces including tiles, carpet, concrete.  Use of stairs and elevators
• Exterior: Executing cooking in outdoor areas like patios and outdoor event spaces, while also dealing with weather conditions, customer service, and staff management.  Exposed to a variety of surfaces including tiles and concrete.  Use of stairs and elevators

Education and Experience

• 5 or more years in the culinary industry, full-service hotel experience preferred
• Minimum of 2 years in a culinary leadership position is preferred
• High school or equivalent education required.
• TABC and Manager Food Handler certifications

ESSENTIAL SKILLS AND QUALIFICATIONS 

• Communicates effectively with others and has clear communication skills
• Works productively with a team and posses a strong work ethic
• Contributes to team results.
• Has high energy and a positive attitude
• Ability to follow safety guidelines.
• Formal culinary training preferred
• Strong verbal and written communication skills
• Effective time management and problem-solving skills
• Ability to work well with a team and demonstrate attention to detail
• Excellent organizational skills and interpersonal abilities

BENEFITS:

• Medical, Dental, Life insurance
• Paid Time Off 
• Paid Community Service Days
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Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer

Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force.