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|Company Name:||Joie de Vivre Hotels|
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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Position Description:||We are looking for an enthusiastic and passionate Sous Chef to join the team at the Restaurant at Ventana. If you are a goal-driven, innovative and hands-on Culinary professional who wants to be part of a high-caliber management team, we?d like to meet you. The Sous Chef is responsible for overseeing the breakfast and lunch service at the Restaurant at Ventana. This luxurious destination resort is a magical place, nestled on a hillside overlooking the most dramatic stretch of the Pacific coastline; and it offers our team an inspirational place to work.|
In October of 2011, Thompson Hotels and Joie De Vivre Hospitality merged to create the recently launched Commune Hotels and Resorts. Commune has poised itself to be the largest boutique hotel company. Comprised of multiple boutique brands, we are in the midst of an ambitious national expansion. As a hospitality company, our people are at the heart of what we do. Progressivism, enthusiasm, creativity, and vibrant diversity create our culture. This is a rare and exciting opportunity to join a company at the formation of an international brand and rapid expansion!
The Ventana Inn is a Monterey-area (Big Sur, CA) resort located on 243 acres of meadows and wooded hillsides, 1,200 feet above the Pacific Ocean on the coast. Under the leadership of Executive Chef, Truman Jones, The Restaurant at Ventana's menu utilizes local, sustainable ingredients from California's Central Coast to create memorable dishes to pair with our award-winning wine list.
WHO WILL LOVE THIS POSITION?
Individuals who have a passion for creating phenomenal food.
Culinary professionals who have strong food knowledge and kitchen experience.
Candidates who can mentor, train and coach experienced kitchen staff.
Someone who has experience in managerial duties such as scheduling and managing labor costs and inventory.
The Sous Chef is responsible for directing the kitchen staff as it relates to room service, restaurant and events for the breakfast and lunch time periods. He/She provide the training and tools to enable the culinary team in to fulfill property?s objectives of the annual business plan, guest satisfaction, and work climate. All responsibilities shall be carried out in a timely, accurate, and professional manner, in accordance with Commune Hotels and Resorts core values and Peak Operating Procedures.
Three to five years experience in culinary management of upscale multi-functional restaurant/hotel kitchens.
Previous experience to direct performance of kitchen staff; prioritize, organize and delegate work assignments.
Proven ability to work all stations in kitchen at a highly competent level for an upscale restaurant.
Ability to partner with Executive Chef in strategic and tactical decisions, including menu planning, staffing, training, purchasing, etc.
Proven experience in maximizing food cost efficiency through proper purchasing, storage and rotation for minimal waste.
Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
Must have food handlers certificate.
Culinary or hotel/restaurant college degree
Ability to communicate in a second language, preferably Spanish
|Job Profile: |
|Position: ||Sous Chef|
|Start Date: ||Immediate|
|Job Category: ||Resort|
|Job Type: ||Full-time|
|Experience: ||4 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||California; West, USA|
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