The Opportunity
We’re auditioning to fill the role of Executive Sous Chef.
Job Responsibilities
• Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all Hotel staff for efficient operation and service to customers. Organize and conduct meetings.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional taste. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes.
• Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements. Enforcing safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
• Ensure that all safety and security policies and procedures are followed and immediately correcting and reporting unsafe behavior and conditions
• Evaluate team performance and take appropriate corrective action as needed to hold team members accountable
• Set goals, provide ongoing feedback, and rewarding/recognizing team members
• Completing and properly processing guest and employee accident or incident reports
• Prepare and adjust weekly work schedules in accordance with staffing guidelines and labor forecasts
• Maintain EcoSure standards and address issues compromising sanitation and cleanliness in a proactive manor.
• Hold monthly departmental meetings and daily stand up meetings to effectively communicate food quality and cleanliness standards to kitchen team.
• Assist GM and/or Food & Beverage Director in estimating annual food budget.
• Dine at local restaurants to observe the latest trends in food presentation and pricing.
• Monitor outlets during peak period to oversee production flow and presentation.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair to Engineer for service.
• Demonstrate the Evolution Hospitality Values and Guiding Principles
Job Requirements
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
• Extensive knowledge of menu development, insight to marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
• Must demonstrate the ability to utilize computer software tools to be efficient in job duties.
• Must have a valid Certified Food Handlers Card
• Perform other duties as assigned
Hard Rock Hotel San Diego: As authentic, passionate, irreverent and unpredictable as music itself. Backstage, green rooms and red carpets. Working at Hard Rock Hotel San Diego is not quite like working at a vanilla hotel. Hard Rock's team is as passionate and authentic as rock itself. Our mission is to serve from the heart: An entourage of staff hell-bent on working with the best, being the best, and delivering an experience guests will actually want to talk about. After all, this is Hard Rock and the ordinary and staid will not do.
If you kick ass at what you do, and have a true passion for service and music, separate yourself from the crowd and be noticed.
