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1127F3DD788C6F0D
Sous Chef
Hilton San Diego/Del Mar
Del Mar, CA, US 92014
Del Mar
CA
92014-1901
7/25/17 12:00 AM
8/24/17
Hotel/Resort
Chef - Banquet
Yes
 

This is a career opportunity with Interstate Hotels & Resorts.




 

ESSENTIAL DUTIES/RESPONSIBILITIES












 
 
 
http://careers.interstatehotels.com/jobs/1099448-sous-chef/frame?source=hcareers
ihr Hotels and Resorts logo

Interstate Hotels & Resorts is the leading global hotel management company. Hotel owners, developers and guests discover the Interstate difference in our 425 hotels, resorts and conference centers with nearly 75,000 rooms located throughout the U.S. and around the globe.

Our rich history spanning 55 years of innovation, consistency and success is unmatched in the hospitality industry, making Interstate the preferred hotel management company of major global brands. It also allows our associates to consistently deliver results for real estate investors, ownership groups, publicly-traded REITs, privately held companies, and private equity funds today and in the bright future to come.

Position Info
Location: US - CA - Del Mar
Position: Sous Chef
Salary:   
Management Position: Yes
Bonus Plan: Yes
Contact Type: Employer
Industry Categories: Hotel/Resort
Position Categories: Chef - Banquet
Work Permit Needed: Applicants who do not already have legal permission to work in the United States will not be considered.

Logo
Hilton San Diego/Del Mar
Sous Chef

Position Description

This is a career opportunity with Interstate Hotels & Resorts.




 

ESSENTIAL DUTIES/RESPONSIBILITIES



  • Manage the daily production, preparation and presentation of all food for the hotel's outlets and banquets, to ensure a quality, consistent product is produced which conforms to all standards.

  • Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, provide open communication, recommend discipline as appropriate.

  • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate standards and regulations.

  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.

  • Promote and complete all assignments related to the Safety Program to minimize liabilities and related expenses.



  • Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.


  • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.


  • Develop and implement menus, records, production lists, pars, training within corporate guidelines to continually improve revenues and profit margins while maintaining quality and sanitation.




 
Requirements

ESSENTIAL DUTIES/RESPONSIBILITIES



  • Manage the daily production, preparation and presentation of all food for the hotel's outlets and banquets, to ensure a quality, consistent product is produced which conforms to all standards.

  • Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, provide open communication, recommend discipline as appropriate.

  • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate standards and regulations.

  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.

  • Promote and complete all assignments related to the Safety Program to minimize liabilities and related expenses.



  • Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.


  • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.


  • Develop and implement menus, records, production lists, pars, training within corporate guidelines to continually improve revenues and profit margins while maintaining quality and sanitation.




 

Apply Online