Overlooking the Pacific Ocean in the town of Del Mar, L'Auberge Del Mar is the perfect place to enjoy all that Southern California has to offer. After a $26 million renovation introducing award-winning dining options and a cheerful and cozy spa, we're proud to say that the sea has never been this sweet.
   
Our most important priority is to make L'Auberge Del Mar a successful, enjoyable and progressive place to work. Our associates are our greatest assets and we pledge our best efforts to ensure that every associate is respected as an integral part of the L'Auberge team. Our commitment to excellence ensures a level of service that consistently anticipates and exceeds the expectations of our guests. Our associates take a pro-active approach to provide consistently high standards of personal and attentive service to our guests. L'Auberge embraces an entrepreneurial spirit and nurture an environment where our associates create better ways to do things. We offer a competitive compensation and benefit package, 401 (k) retirement plan with matching contributions, career development programs, exceptional training programs , amenity discounts, Destination Hotel and Resorts discounts, complimentary meals and parking, opportunities for promotion from within, holiday dinner parties, associate recognition programs, associate opinion surveys, paid vacations and holidays. If you want to be challenged, make a difference, and experience a sense of accomplishment, we invite you to learn more about our exciting employment opportunities.

JOB OVERVIEW

Responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.  Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

ESSENTIAL JOB FUNCTIONS
* Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

· Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

· Maintain positive guest relations at all times.

· Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

· Resolve guest complaints, ensuring guest satisfaction.

· Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

· Review the daily activities; check the following:

* House count
* Forecasted covers for each outlet
* Catering activity
* Purchases
* Meetings
* Appointments
* VIPs/special guests

Establish the day's priorities and assign production and prep task to staff to execute.

Review daily specials and offer feedback to Sous Chefs.

Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.

Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

Communicate additions or changes to the assignments as they arise throughout the shift.  

Take physical inventory of specified food items for daily inventory.

Review the market list.

Requisition the day's supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.

Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.

Ensure that staff report to work as scheduled; document any late or absent employees.

Coordinate breaks for staff.

Inspect grooming and attire of staff; rectify any deficiencies.

Check and ensure that all opening duties are completed to standard.

Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.

Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

Work on line during service and assist wherever needed.

Be aware of any shortages and make arrangements before the item runs out.

Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.

Observe guest reactions and confer with service staff to ensure guest satisfaction.

Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained.

Inspect the cleanliness of the line, floor, all Kitchen stations.  Direct staff to rectify any deficiencies.

Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

Maintain proper storage procedures as specified by Health Department and Hotel requirements.

Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.

Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.

Develop new menu items, test and write recipes.

Assist Catering Department with developing special menus for functions; meet with clients as requested.

Supervise and direct the organization and preparation of food for the Employee Cafeteria.

Review sales and food cost daily; resolve any disc...