Sous Chef - Valle (Michelin Star Restaurant)

Join our Michelin Star restaurant and award-winning Chef Roberto Alcocer at Vall, a Guadalupe Valley Kitchen as he draws on the traditions of Mexico's renowned wine region and the bounty of local farms and sea food, to create Valle's bold cuisine paired with a selection on Mexican wine, best enjoyed on the seaside dining veranda in the Dining Room which boasts beautiful ocean views. Guest can enjoy an intimate dining experience with a Chef's tasting menu or a la carte, or if is the case of a special celebratory evening up to eight in our private dining room.

The goal of the Sous Chef is to manage a specific department and work with the Chef de Cuisine/Executive Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Chef de Cuisine/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Hyatt has a very competitive benefit package for colleagues, which may include:

•12 Complimentary hotel room nights at Hyatt hotels world-wide

•Unlimited colleague and friends & family discounted room rates at Hyatt hotels world-wide

•Bereavement and jury duty pay

•Vacation, sick, and new child leave

•Medical, dental and vision Insurance, discounted prescriptions, life and disability insurance, flexible spending account,

•Retirement Savings Plan option (401K) with employer match

•Employee Stock Purchase Plan

•Complimentary employee meals

•And so much more!

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The salary range for this position is $ 66,560 - $86,600 per year . This is the pay range for this position that The Seabird Resort & Mission Pacific Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

What you'll be doing in this role...

•Assist the Executive Chef in managing all aspects of the culinary operations on board, including menu planning, food preparation, and service

•Oversee the daily operations of the kitchen, ensuring the highest level of quality and presentation of all dishes

•Collaborate with the Executive Chef to create innovative and exciting menus that cater to a diverse range of guests

•Manage food costs and inventory, ensuring efficient use of resources and minimizing waste

•Train, supervise, and motivate a team of chefs and kitchen staff to maintain high standards of food preparation and presentation

•Maintain a safe and clean work environment, following all food safety and sanitation guidelines

•Work closely with other department heads to ensure a seamless and exceptional guest experience

•Keep up-to-date with industry trends and techniques, and implement new ideas and concepts to continually improve the culinary offerings on board

•Understand the quality requirements and expectations of the restaurant.

•Prioritize daily work schedules with fellow Chefs and Stages.

•Assure all necessary items are in the restaurant at the start of the shift through personal inspection.Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team.Communicate any discrepancies in a timely manner.

•Assure all areas is finished and organized in a timely manner and to the standard of the restaurant.

•Responsible for the efficient, consistent, accurate and organized production of requested by the Chef de Cuisine, and Executive Chef. Assist in training and mentoring of your team members to assist them in achieving the team's vision. Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures.

•Collaborate when appropriate in menu changes and development.

•Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards.

•Organize and prioritize daily responsibilities to ensure their timely completion.

•Maintain a clean, sanitary, and safe work environment.Keep all areas clean and organized at all times.

•Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.

•Communicate effectively with all team members to assure standards are achieved.

•Take appropriate action to rectify any issues that may arise.

•Ensure equipment is kept clean and in excellent working condition.

•Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.