Job Details
Level
Management
Job Location
Hotel Valencia Santana Row – San Jose, CA
Remote Type
N/A
Position Type
Full Time
Education Level
Not Specified
Salary Range
$85,000.00 – $85,000.00 Salary/year
Travel Percentage
None
Job Shift
Any
Job Category
Restaurant – Food Service
Description
Lead and inspire our kitchen staff in the creation of culinary masterpieces. The Chef de Cuisine will be responsible for executing existing à la carte menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.
Work Environment:
- Interior of hotel in all areas of hotel.
- Primarily working in a kitchen environment: hot dishes, sharp objects, knives, boiling water, hot stoves/surfaces, potential was floors, slip resistant footwear required.
- Exposure to hot and cold temperatures, non-climate-controlled office.
- Exterior of hotel with exposure to weather conditions during certain promotional events.
Physical Requirements:
- Standing/Walking: Frequently. Standing on line
- Crouching (bend at knees): Frequently, retrieving, storing supplies.
- Climbing: Frequently. Climb stairs, employee entrance, lobby.
- Reaching (overhead/extension: Occasionally, retrieving, storing supplies.
- Handling/Grasping: Frequently. Processing, preparing food, plating, cooking, cutting food products.
- Pushing/Pulling: Average weight occasionally 10 lbs. Maximum weight occasionally 30 lbs.
- Lifting/Carrying: Average weight frequently 10 lbs. Maximum weight occasionally 50 lbs. Luggage
- Typing
- Reading
- Viewing monitor
- Sitting: Working on computer, completing paperwork, attending meetings, driving to offsite events
- Talking on telephone
- Driving to/from offsite events
Duties and Responsibilities:
- Ensuring that all food meets the highest quality standards and is served on time.
- Planning the menu and designing the plating presentation for each dish.
- Coordinating kitchen staff and assisting them as required.
- Hiring and training staff to prepare and cook all the menu items.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
- Relentlessly train and motivate culinary staff
- Participate in off property culinary events to promote awareness of hotel outlets
- Ensure all standards are adhered to in the presentation of outlet service, with servers actively hitting all potential point of upselling service such as appetizers, dessert, wine, etc.
- Ensure ticket times are managed to the benefit of the guest experience.
- Thoroughly review all BEOs, communicating effectively to the culinary team and ensuring all banquet and catering meals are carried out flawlessly.
- Investigate and resolve any service issues properly addressing both internally recovering the guest as appropriate.
- Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.
- Any other duties assigned by your immediate supervisor
Knowledge and Skills:
- Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
- Holds self and others accountable for achieving results.
- Addresses conflict in a timely manner.
- Contributes to team results.
- Deals with change effectively.
- Makes decisions, including employees/team and commits to a course of action with available information.
- Develop an understanding of all VGSOPs and LSOPs pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOPs and LSOPs pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice.
Leadership Skills:
- Establishes effective, two-way communication with all subordinates.
- Effectively coaches and develops all members of the Culinary team.
- Finds opportunities to develop all members of the Culinary team.
- Effectively conveys operating standards to all members of the Culinary team.
- Holds all members of the Culinary team accountable for performing to standards.
Relationship Skills:
- Always applies the principles of trust, honesty, respect, integrity, and commitment.
- Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.
- Establishes confidence in the Culinary team among peers throughout the hotel and throughout Valencia Group.
Experience/Qualifications/ Requirements:
- Qualification from a culinary school. Or 5+ years experience in a similar position.
- In-depth knowledge of food principles and best practices.
- Passion for creating incredible food that delights and attracts customers.
- Excellent communication skills and leadership qualities.
- Ability to thrive in a high-pressure environment.
- Creative, innovative thinking.
- Exceptional standards for cleanliness, health, and safety.
- Experience managing inventories and stocktaking.
- Available to work on call, shifts, after hours, over weekends and on holidays.
- High School diploma or equivalent
- Formal culinary training preferred
- Manager Food Handlers Certification