Chef de Cuisine

1 week ago

San Diego, United States La Jolla Beach & Tennis Club Full time

**The La Jolla Beach & Tennis Club is currently seeking a highly skilled Chef De Cuisine to join our team at our beautiful oceanfront property**

Be a part of the diverse team at La Jolla Beach & Tennis Club, Inc. Our landmark hotels and restaurants have become La Jolla institutions, which are founded on family values and community mindedness. La Jolla Beach & Tennis Club, Inc. offers excellent benefits and a great work environment for our employees.

**What we offer**:

- Free daily meal and salad bar
- Free parking
- Benefits including: Medical, Dental, Vision, 401K (based on employment status)
- Paid vacation, sick, and holiday time
- Dining discounts for employees (and up to 6 guests) at the Marine Room, The Shores Restaurant, and our Club Dining
- Property retail shop and hotel discounts
- $500 referral bonus for referring new employees to The La Jolla Beach & Tennis Club

**What we ask**:

- Consistently provide professional, attentive, and genuinely friendly service
- Promote and follow LJBTC, Inc's Signature Service standards and requirements to ensure a lasting impression of exemplary service resulting in satisfied and loyal members and guests

**Schedule: Full time, varied shifts.**

**Pay range: $85,000-$90,000**

**SUMMARY**

Aides and supports the Executive Chef in creating standards of food quality and presentation for the hotel and restaurant food service operations. Assists with menu writing and implementation of diverse themes for restaurant and banquets. Supervises and directs kitchen staff to reach corporate goals for an elite property within a close control of food and labor costs.

**ESSENTIAL DUTIES AND RESPONSIBILITIES**:
**_
Restaurant Operations and Quality Control_**
- Ensures best coordination between kitchen, catering, and dining room for breakfast, lunch, and dinner.
- Communicates daily and effectively with Restaurant Managers, Food & Beverage Operations Managers, Catering, and the Executive Chef.
- Implements and maintains food quality standards in compliance with California State Health Codes and exceeds sanitation requirements.
- Confers with Maitre'd or Restaurant Manager on customer counts, reservations, and VIP activities, to discuss daily specials (including preparation and presentation) and other relevant business items.
- Monitors kitchen equipment to make sure it is in good operating condition.
- Keeps Executive Chef informed of all pertinent kitchen matters. Immediately reports any concerns or issues to Executive Chef, Food and Beverage Manager, or General Manager which may be detrimental to the smooth operation of the business (i.e. fire, food poisoning, staffing).

**_
Management, Supervisory Tasks, and Procedures_**
- Trains line employees engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instruction to cooking personnel in fine points of cooking as needed.
- Maintains adequate staffing levels in accordance with business volume.
- Prepares staff schedules and promptly posts on a weekly basis; ensures scheduled staff is on duty.
- Supervises and coaches employees through a working day to improve performances.
- At the end of shifts, discusses any problems that occurred during service and also praises employees for jobs performed well.
- Plans, coordinates, and conducts monthly department meetings.
- Provides additional training programs in response to changes in industry standards.
- Promptly evaluates employee performance at designated times (i.e. 90 day and annual reviews).

**_
Cost Control and Planning_**
- Develops kitchen organization by planning, budgeting, and forecasting.
- Develops recipe cards and purchasing specifications for kitchen outlets with Executive Chef.
- Conducts yield test to monitor more accurate food costs.
- Reevaluates menus in conjunction with Executive Chef according to trends.
- Establishes guidelines for purchasing foods, requisitions supplies as necessary, and ensures that only the best quality foods products are bought.
- Reviews and updates purchasing list.
- Establishes kitchen reports and sets new objectives and goals.
- Other duties may be assigned.

**OUTCOME**

The Chef de Cuisine has ultimate responsibility for the quality, consistency, preparation, and presentation of all foods.

Employees in this position play a vital role by assisting the Executive Chef in ensuring continuing creative performance, working, and coaching employees with dedication to excellence.

**SUPERVISORY RESPONSIBILITIES**

Manages subordinates and directly supervises all kitchen employees. Is responsible for the overall direction, coordination and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Additional responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining em

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