Why work for The Sheraton San Diego Resort?

Sheraton San Diego Resort is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer a competitive pay rate and a complete benefits package; medical, dental, vision, and life insurance, paid time off, retirement plan, employee discounts, employee assistance program, and complimentary meals are provided.

Summary

A Sous Chef plays a key role in kitchen management, supporting the Executive Chef in overseeing kitchen operations. Responsibilities include managing food production, ensuring high standards of food quality and presentation, and training kitchen staff. They also maintain food safety protocols, supervise cooks, and coordinate daily kitchen activities. The Sous Chef collaborates closely with the Executive Chef to uphold culinary excellence and operational efficiency. Strong leadership, culinary expertise, and attention to detail are essential for success in this role.

The rate for this position is $29/hour.

Education/Experience

Minimum 3 years of line cook experience in an upscale restaurant or hotel.
Previous supervisory experience is required.
Culinary degree preferred or equivalent combination of education and experience.

Work Hours

Will be required to work flexible scheduled shifts based on business needs.
Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

Understand the mission, vision, and goals of the hotel.
Must be able to prioritize and work efficiently with limited supervision.
Must be detail-oriented and able to multi-task efficiently.
Must be able to speak, understand, and communicate the primary language(s) used in the workplace.
Must possess excellent communication, follow-up, and organizational skills.
Must have the ability to push, pull bend, squat, and lift up to 50lbs regularly.
Use of PPE as needed for duty assigned and with the use of required tools and equipment.
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
Must be able to understand guest’s service needs
Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders.
Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
Ability to work in hot, noisy, and sometimes close conditions
Ability to work with all products and food ingredients involved.
Ability to use all senses to ensure quality standards are met.
Ability to comprehend and follow recipes.

Job Duties

Know all menu items and enforce the proper preparation and presentation of all items daily.
Know all procedures and menus for all meal periods and specials.
Place proper orders for supplies and maintain the proper pars of all items.
Maintain all food safety procedures as required by the County and by hotel standards.
Take ownership of the cleanliness of the kitchen and the condition of the walk-ins.
Assist in the control of food and labor costs and control the amount of prep done.
Hold a pre-shift meeting with staff before reporting to stations.
Be prepared for each daily activity and review any variations with staff.
Ensure correct staffing during peak periods and high occupancy.
Monitor the performance of associates on an ongoing basis and provide feedback.
Reward, discipline, and document associate performance and provide timely counseling.
Properly handle all administrative work with regard to interviewing, hiring, performance appraisals, and terminations of staff.
Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates.
Ensure staff is properly groomed and uniformed at all times.
Assist in the training of all new employees, and ongoing training of existing employees, including cross-training for all positions.
Ensure all associates are safety conscious and trained in safe work practices.
Consistently monitor the performance of associates on an ongoing basis
Assist in the preparation of weekly schedules in accordance with guest needs and staff availability.
Process timecards and payroll as required.
Ensure all associates are safety conscious and trained in safe work practices.
Follow 4 Keys service standards, standard operation procedures, and safety standards.
Follow safety and security procedures.
Work cohesively with co-workers and all departments as part of a team.
Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
Adhere to attendance and reliability standards.
Follow all additional duties as assigned by management.

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: human.resources@sheratonsandiegohotel.com.

Sheraton San Diego Resort is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

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