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Sous Chef | Huntington Beach
Property Name
Paséa Hotel & Spa
Job Title
Sous Chef | Huntington Beach
California-Orange County/Anaheim
Company Name
Pasea Hotel & Spa
Huntington Beach
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Position Categories
Chef - Sous Chef

A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values

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.

Job Description

Job Summary:

Responsible for planning and directing food preparation in assigned Food & Beverage area(s) to ensure guests receive the highest level of service and quality on a daily and consistent basis.

Essential Duties/Responsibilities:

  • Manages subordinate team members responsible for restaurant food preparation.
  • Responsible for the overall direction, coordination, and evaluation of staff.
  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
  • Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work as needed.
  • Monitors day-to-day kitchen operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards.
  • Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas.
  • Monitors SOPs to ensure consistent exceptional food is provided. Participates in weekly meetings with Culinary Management Team to ensure weekly goals, challenges, and food standards are met.
  • Follows all standard food handling, TIPS, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.
  • Must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws required the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

Job Requirements:

  • Completion of an approved Culinary Program or Apprenticeship. Associates degree in Culinary Arts preferred.
  • Two years increasingly responsible culinary experience in hotel environment required. Prior supervisory experience desired.
  • Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
  • Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed.
  • Completes required training as scheduled.
  • Requires ability to serve needs of guests through verbal face-to-face interactions.
  • Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Requires ability to learn and use POS computer systems used at the hotel.
  • Strong attention to detail and the ability to handle multiple tasks.
  • Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public.
  • Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual in Spanish is a plus.
  • Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
  • Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.

Physical Requirements:

While performing the duties of the job the team member regularly stands and walks for sustained periods of time.  Works at a quick pace, maneuvering between functions occurring simultaneously.  The team member regularly grasps objects such as cookware, knives, plate ware and glassware.  The team member frequently feels the temperature of objects such  as  hot  stoves  and  cookware.  The team member regularly reaches  by  extending  hand(s)  and  arm(s)  in  any  direction  while  serving  and  performing  other  essential  functions  of  the  job.  The team member occasionally  stoops,  kneels  and  crouches.  The team member frequently  talks  when  communicating  with  guests,  dining  and  kitchen  staff.    The team  member frequently  needs  to  hear  voices  while  interacting  with  guests  and  staff.    Many aromas  and  smells  are  present  in  the  kitchen  and  dining  areas.  Balance is frequently  required  to  prevent  falling  when  walking,  standing,  moving  or  carrying  cookware,  plate  ware,  and  food  items.  Lifting is  regularly  required  when  preparing  and  cooking  food.    Exerts  up  to  50  pounds  of  force  occasionally,  and/or  up  to  20  pounds  of  force  frequently,  and/or  up  to  10  pounds  of  force  constantly  to  move  items  such  as  plates,  coffee  trays  and  dishes.  The team member is  required  to  have  close  visual  acuity  to  prepare  and  cook  food  and  move  around  the  kitchen.  The team member is  required  to  have  visual  acuity  to  determine  the  accuracy,  neatness,  and  thoroughness  of  the  work  areas.

The  team member is  occasionally  subject  to  extreme  heat,  with  temperatures  up  to  100  degrees  while  moving  around  in  the  kitchen.  Occasionally  subject  to  extreme  cold  when  working  in  refrigerated  areas.  The  team  member is  occasionally  subject  to  loud  noise  when  working  in  or  around  the  kitchen  areas.    The  team  member is  subject  to  hazards  which  includes  proximity  to  moving  mechanical  parts,  equipment  found  in  kitchens  and  food  service  areas,  sharp  objects,  and  exposure  to  cleaning  chemicals.  Other  hazards  may  include  slick  floors  and  hot  stoves,  cookware,  plate  ware  or  glassware.  The  team  member is  occasionally  subject  to  atmospheric  condition  such  as  fumes,  odors,  or  dusts. The  team  member is  required  to  function  in  crowded  or  narrow  aisles,  passageways  or  work  areas  in  the  kitchen  and  dining  areas.

(To  perform  this  job  successfully,  an  individual  must  be  able  to  perform  each  essential  duty  satisfactorily. The  requirements  listed  above  are  representative  of  the  knowledge,  skills,  and/or  abilities  required. Reasonable  accommodations  may  be  made  to  enable  individuals  with  disabilities  to  perform  the  essential  functions.)   

Paséa Hotel & Spa is an equal opportunity and E-Verify employer M/F/V/D

(ref. 28486)

Job Requirements

We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.