TMC Hospitality
Maleza - Jr. Sous Chef
TMC Hospitality, Santa Barbara, California, us, 93190
TMC Hospitality was founded in 2016 by Philip Bates as an offshoot of TMC Group to bring its innovation and purposeful disruption to the hospitality industry. As a forward-thinking hotel development and management company focused on elevating hospitality from a service to an experience through strategic development, investment, and brand creation, the group has two hotel brands, Bode and Drift, in addition to Buttonwood Farm & Winery that cater to the concept of social group travel and experiences. Bode, with a location in Nashville, redefines traditional travel by creating flexible spaces that expertly blend the style of vacation rental homes with the comforts and conveniences of a boutique hotel. Drift, with locations in San Jose del Cabo, Santa Barbara, Palm Springs, and Nashville on the horizon, is a modern hotel concept for independent and group travelers who value adventure and culture with minimalist yet intentional details and amenities.Drift Hotel in Palm Springs is home to Maleza - the best Baja-inspired restaurant in the valley! Maleza has just re-launched a new, exciting menu for this season and we're looking for a passionate Jr. Sous Chef to support the day-to-day kitchen operation with oversight and mentorship from a Chef de Cuisine and Corporate Chef. This opportunity is ideal for a culinarian who is ready to flex and grow their creative muscle and lead their own culinary team!We consider our culinary team to be the artisans of our operation. If you're passionate about food and leading a team in a fast-paced environment, this could be the role for you. We serve Lunch and Dinner all week and include Brunch on Weekends.At Drift Hotel, we believe in diversity. We value difference. We create an inclusive culture.About the role
The Jr. Sous Chef helps to keep our kitchen running smoothly. Advanced knife skills, an understanding of food costing and supervisory experience is imperative to the success in this role. The Jr. Sous Chef will collaborate with our CDC and Corporate Chef to grow our kitchen team’s skills, and help manage the day to day operations of the kitchen.What you'll do
Manages production for all stations; directs, trains & coaches team membersProduces consistent, quality dishes with presentation and promptness that meets or exceeds standardsAssist line cooks when neededSupports CDC in controlling food, labor and operational costsParticipates in menu planning activities including recipe development and testingCoordinates cooks' daily tasksMonitors and ensures hygiene policies and cleanliness of kitchen equipment standards are metMaintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and proceduresPerforms administrative tasks as assigned by the CDC; Scheduling, taking stock of food and equipment supplies, and purchase ordersMaintains professional and technical knowledge by tracking emerging trends in the culinary industryAccomplishes company goals by accepting ownership for accomplishing new and different requestsQualifications
Knowledge of using all kitchen equipmentExtensive knowledge of the fundamentals of cookingKnowledge of accepted standards of sanitationKnowledge of understanding recipes, inventory, and quality controlFood Handlers CardWorking knowledge of general kitchen managementThe pay range for this role is: 25 - 30 USD per hour (Drift Palm Springs)
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The Jr. Sous Chef helps to keep our kitchen running smoothly. Advanced knife skills, an understanding of food costing and supervisory experience is imperative to the success in this role. The Jr. Sous Chef will collaborate with our CDC and Corporate Chef to grow our kitchen team’s skills, and help manage the day to day operations of the kitchen.What you'll do
Manages production for all stations; directs, trains & coaches team membersProduces consistent, quality dishes with presentation and promptness that meets or exceeds standardsAssist line cooks when neededSupports CDC in controlling food, labor and operational costsParticipates in menu planning activities including recipe development and testingCoordinates cooks' daily tasksMonitors and ensures hygiene policies and cleanliness of kitchen equipment standards are metMaintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and proceduresPerforms administrative tasks as assigned by the CDC; Scheduling, taking stock of food and equipment supplies, and purchase ordersMaintains professional and technical knowledge by tracking emerging trends in the culinary industryAccomplishes company goals by accepting ownership for accomplishing new and different requestsQualifications
Knowledge of using all kitchen equipmentExtensive knowledge of the fundamentals of cookingKnowledge of accepted standards of sanitationKnowledge of understanding recipes, inventory, and quality controlFood Handlers CardWorking knowledge of general kitchen managementThe pay range for this role is: 25 - 30 USD per hour (Drift Palm Springs)
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