Sous Chef - Jobs for Humanity

SUMMARY

Come as you are. Ace Hotel & Swim Club seeks kind, curious and industrious humans to join our family.

Our 179-room hotel, spa and resort in the shadow of the San Jacintos, Ace Hotel & Swim Club transforms a former Howard Johnson into a mid-century desert oasis. Home to a stargazing deck, a couple of very deep pools and cosmic energy from here to the horizon line. 

The Sous Chef ensures restaurant guests enjoy excellent food quality, consistency, and reasonable prices in an attractive environment, complemented by professional service. Key responsibilities include overseeing culinary operations to meet food quality standards, achieving the company’s financial objectives, maintaining facilities, and fostering personnel development. The role involves supervisory duties in line with organizational policies and applicable laws. These duties include interviewing, hiring, and training employees; planning, assigning, and directing work; evaluating performance; rewarding and disciplining staff; and addressing and resolving complaints or issues.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Assist the Executive Chef in providing consistent excellence in quality and presentation of all food to the guests.
• Maintain the standard of excellent quality; responsible for ongoing training and communicating these standards to the staff. 
• Produce food on a timely basis and ensure that servers are well educated regarding the menu. 
• Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs.
• Assist the Executive Chef in training the kitchen staff to produce meals promptly in accordance with Ace standards.
• Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. 
• Maintain a high level of cleanliness in the kitchen facilities. 
• Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. 
• Assist in filling any open positions with qualified internal or external candidates. 
• Communicate with the kitchen staff, identifying developable personnel and providing the necessary training as positions open. 
• Responsible for filling any open positions with candidates who are qualified and understand the standards of excellence required of them. 

SUPPORTING FUNCTIONS
In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:

• Attend hotel operational meetings as requested.
• Represent the Chef de Cuisine in his/her absence.