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Sous Chef

Company: Rosewood Miramar Beach
Location: Santa Barbara
Posted on: November 25, 2022

Job Description:

Job Description Begin Your Rosewood Journey We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. We are looking for a Sous Chef to join our Culinary Team! Overview The Sous Chef is responsible for prep, set up, and providing quality service in all areas of hot food production, including, but not limited to: hot menu items, hotline specials, displays/ presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot sandwiches, in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Job Summary The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Essential Duties and Responsibilities Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. Ensure that standards are maintained at a superior level on a daily basis. Review the daily activities; check the following: House count Forecasted covers for each outlet Catering activity Purchases Meetings Appointments V.I.P.'s/special guests Maintain complete knowledge of and ensure associates' compliance with all departmental/hotel policies and procedures. Establish the day's priorities and assign production and prep tasks to associates to execute. Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager. Review restaurant function sheets and make a note of any changes; post function sheets for the next 7 days. Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Take physical inventory of specified food items for daily inventory. Place the Daily Produce, Meat & Seafood orders. Requisition the day's supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure the quality of products received. Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up. Ensure that associates report to work as scheduled; document any late or absent employees. Coordinate breaks for associates. Inspect grooming and uniform of associates; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted. Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift. Ensure that all associates prepare menu items following recipes and yield guides according to department standards. Monitor the performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work online during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Ensure that F&B Service Associates are informed of 86 items and the number of available menu specials throughout the meal period. Observe guest reactions and confer with service associates to ensure guest satisfaction. Promote positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. Monitor and handle guest complaints by following the six-step procedures and ensuring guest satisfaction. Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are maintained. Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies. Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain proper storage procedures as specified by Health Department and hotel requirements. Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit them to Engineering; contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist the Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess item are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before associates sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing associates. Reevaluate positions in the kitchen and make changes wherever necessary. Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards. Conduct scheduled performance appraisals. Document pertinent information in the logbook and follow up on items notated during other shifts. Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees. All other duties as required. Health & Safety Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace. The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory. Report any defects in the building, plant, or equipment according to hotel procedure. Ensure that any accidents to associates, guests, or visitors are reported immediately in accordance with correct procedures. Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. Be fully conversant with: OSHA Regulations Risk Assessments for your department Confidentiality Whilst working for the company, there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated. About Rosewood Miramar Beach Rosewood Miramar Beach features 161 ultra-luxury guestrooms across 16 acres, including a glamorous Presidential Residence, a Bridal Suite, and multi-bedroom family bungalows nestled among rolling lawns and mature landscaping. Guests are treated to estate-style service, entirely personalized to complement their every need. Amenities include an oceanside bar and restaurant with an outdoor terrace, a signature restaurant, two swimming pools, a Sense spa, a state-of-the-art fitness center, a beach club, and a screening room. In addition, the resort offers 12,000 square feet of indoor and outdoor event space, including a 6,000-square-foot ballroom. Competitive Benefits Medica... Associated topics: baker, culinary school, deli chef, executive, pastry chef, prep chef, service manager, sous, sous chef, team lead

Keywords: Rosewood Miramar Beach, Santa Barbara , Sous Chef, Other , Santa Barbara, California

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