Executive Sous Chef @ Luxury 4-Diamond AAA Rated Resort

Description: About US: Located in the hear of Del Mar, L’Auberge is an award winning, luxury resort overlooking the Pacific Ocean from one of Southern California’s most picturesque coastal Villages. Estate-style guest rooms and suites, a full-service spa, dreamy dining options, tennis courts and an inviting ocean-view pool are just a few reasons why you would be proud to work here! The JOB: The Executive Sous Chef is a key part of the leadership team driving excellence at L’Auberge Del Mar – a luxury seaside hotel offering the perfect balance of beach casual and upscale chic. This role is responsible for ensuring a sensational culinary experience for our guests and team members by creating culinary masterpieces. The Executive Sous Chef assists the Executive Chef with leading a team of culinarians that deliver a fresh and authentic experience showcasing local produce and sustainable seafood. This position includes oversight of all food production for Banquets, Adelaide Restaurant, Living Room, Pool Bar, In Room Dining, Employee Dining Room and Stewarding team. YOU: To be successful in this position, we're looking for someone who has exceptional skills in inter-departmental collaboration, food cost management, health and safety codes and employee relations. This role requires good communication and organizations skills, the ability to motivate and inspire teams and a desire to take care of others. Your friendly, energetic and professional personality will be part of ensuring our guests' stay is a memorable experience. Our CULTURE: The Noble House Hotels & Resorts philosophy emphasizes “location, distinction and soul.” Our properties are not a “one-size fits all”. And neither are our team members. What makes L’Auberge Del Mar so special lies within our Team. We are a group of individuals that share a passion for hospitality. People who best fit are sharp, trustworthy team players. We let our personalities shine and we enjoy having fun! The OFFER: Our Team Members are our most important asset and that’s reflected in our benefits. L’Auberge Del Mar is proud to offer a variety of benefits to support team members and their families including: • A comprehensive Health Benefits Package to include Medical/Dental/Vision (including a MediExcel Plan) • Supplemental benefits to select from such as Short-term Disability, Life Insurance, Hospitality Indemnity, Pet Insurance • 401K Plan with Employer Match • Paid Holiday/Vacation/Sick • Bonus Incentive Plan • Onsite Complimentary Parking • Free Means in EDR • Team Member/Family/Friend hotel and restaurant discounts within Noble House Hotels & Resorts • Career growth opportunities and recognition programs At L’Auberge Del Mar, we take pride in supporting our initiatives towards Diversity, Equality, Inclusion and Accessibility. We have established a DEIA Committee to bring together a variety of thoughts, perspectives, and expressions. We would love for you to share yours with the Team. Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance. Responsibilities include, but are not limited to: Monitor quality of all food product and presentation. Understand, implement and monitor corporate promotions in outlets. Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Coordinate all par stock levels. Compute daily food cost. Assess food portion size, visual appeal, taste and temperature of items served. Menu creation. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Supervising Culinary Team. Administrative Responsibilities to include scheduling, payroll, placing orders, processing invoices.Requirements: At least 3 years' experience working in a Culinary Management role in hotels and/or large volume fine dining establishments. Banquet Experience Preferred Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.