Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.
PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.
Principle Responsibilities & Position Purpose:
Assist Sous Chef in all aspects of culinary operations for the hotel. Full operations of main kitchen and commissary functions to include saucier, butcher, cold production. To ensure that food quality, services and offerings are commensurate with guests' expectations and consistently enforcing the established standards while achieving all established financial goals.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company.
High School graduate or equivalent required.
Completion of an approved Culinary Program or Apprenticeship.
Four years prior Culinary supervisory experience in hotels.
LICENSES OR CERTIFICATES
Department of Health Food Handlers Card.
CPR certification and/or first aid training preferred.
GROOMING- Must maintain a neat, clean and well-groomed appearance in accordance with Estancia La Jolla Hotel & Spa standards.
OTHER- Additional language skills preferred.
Assimilate into the Estancia La Jolla Hotel & Spa culture through understanding, supporting and participating in all elements of our "Image" in offering the perfect balance of old California coastal rancho setting infused with new age technology.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.