Hotel Laguna is a boutique hotel that sits directly on the water in the beautiful city of Laguna Beach. Serving locals and tourists, this hotel is a multi-revenue center with a planned, phased reopening of all outlets. Hotel Laguna is looking for a Sous Chef with a passion to create elegant dishes in a fine dining setting that can handle operating in a fast paced work environment. The ideal candidate will embody a lively personality, have the natural ability to be a leader, and be reliable. You will be responsible for maintaining smooth, consistent, and fiscally responsible operations of the kitchen (BOH) on a daily basis.

Responsibilities

Financial

Kitchen operations:

• Control costs relating to all kitchen operations
• Oversee food cost at budgeted percentages
• Oversee kitchen labor cost at budgeted percentages

Controllable Expenses:

• Maintain the following controllable expenses at budgeted levels: Repairs & Maintenance (Contracts, Equipment & Building), Kitchen Small-wares, Wood/Charcoal, Cleaning Supplies
• Work in conjunction with other members of management to meet restaurant needs in the above-referenced departments within budgeted guidelines
• Review financial reports and assist Executive Chef/Managing Partner in developing methods to improve kitchen performance

Operations

Kitchen staff:

• Oversee staffing of all kitchen shifts (including kitchen line, dishwashers & prep personnel)
• Supervise kitchen staff with attention to maximizing employee productivity & upholding standards of professionalism (with special attention to punctuality)
• Conducts all hourly staff performance reviews in accordance with restaurant policy
• Foster enthusiasm and satisfaction among kitchen employees

Kitchen Activities & Food Production:

• Work with kitchen staff to insure consistency of food preparation over the short and long terms
• Control quality of food product served from the kitchen
• Maintain smooth operation of kitchen with a focus on timely preparation and service of food
• Identify areas of the physical plant that require maintenance, special attention, additional cleaning, etc. and work with the Executive Chef and other managers to ensure it is taken care of promptly and thoroughly.

Menus:

• Maintain accuracy & consistency in menu descriptions, spelling and presentation

Creative

• Contribute to savory menu planning
• Write, test & distribute recipes
• Establish and enact a plan for ongoing personal culinary development
• Participate in culinary activities outside of the work environment

Administrative

• Establish and maintain a historical file of recipes and menus
• Communicate necessary information to the accounting department through established communication procedures

Communication

• Attend weekly kitchen manager and all manager meetings
• Communicate issues of concern to all kitchen managers utilizing kitchen log including disciplinary actions
• Assist human resources representative and Managing Partner with human resources issues concerning kitchen personnel.

Physical Requirements

Kitchen environment can change from working in heated areas (+110⁰F) or in freezers(-10⁰F) for possibly one hour or more

Must be able to sit at a desk for up to 5 hours daily

Must be able to walk and stand for several hours with sometimes continuous movement

Must be able to physically handle kitchen equipment, knives, pots, pans, grasp items, lift and carry items up to 50 pounds

Must be able to use equipment and machinery such as slicer, blender, hand blenders, pasta machines and other kitchen machines.

The kitchen can be subject to loud noises and worker must be able to work in environment which has elevated volume

·Must be able to work in a fast-passed environment

Must be able to push carts with 250 pounds on occasion

Must be able to bend, reach, stretch during activities such as cleaning

Requirements are ability to write, grasp, stand, sit, walk, repetitive motion, bending, climbing, listening, and ability of hearing, speaking, and visual acuity

Must have manual dexterity and able to operate all necessary equipment of kitchen including office equipment such as computers, printers, telephones, photocopiers and other office equipment

Hotel Laguna is an equal opportunity employer.

Recruiters and agencies, please do not contact.

Job Type: Full-time

Pay: $62,400.00 - $65,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible spending account
• Health insurance
• Paid time off
• Vision insurance

Physical setting:

• Fine dining restaurant

Schedule:

• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Ability to commute/relocate:

• Laguna Beach, CA 92651: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary management: 1 year (Required)
• Cooking: 1 year (Preferred)

Work Location: One location

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