What we offer:

• Free daily meal and salad bar
• 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

Hourly Rate

Summary

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assumes responsibility of kitchen in absence of Chef De Cuisine or Executive Chef (i.e. Staff performance, food quality, and sanitation, etc).
• Trains, works, and oversees employees engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Instructs kitchen staff in various cooking methods and techniques as needed.
• Maintains high level of food quality, freshness, and consistency at all times including presentation, taste, hot food hot and cold food cold. etc.
• Requisitions Supplies and places food orders (ie. vegetables, meats, poultry, dairy, etc.) under the Chef de Cuisine’s guideline.
• Reviews daily pricing sheets and maintains knowledge of competitive pricing.
• Ensures that all employees stations are setup with complete mise en place for all menu and related special items ten minutes prior to service.
• Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff.
• Exceeds sanitation standards and assures cleanliness of overall kitchen by carrying out tasks and delegating duties as necessary.
• Monitors kitchen employees to assure that correct closing procedures and or opening procedures are followed.
• Distributes food to Servers for presentation to guests.
• Attends regularly scheduled kitchen meetings.
• Other duties may be assigned.
• Is well trained in all areas and stations of the kitchen. 

OUTCOME

The proper performance and responsibility of the Sous Chef position in maintaining high food standard quality, sanitation, and employee morale will result in an increase of guest satisfaction and repeat customers. The Sous Chef plays a key role by representing the Chef de Cuisine in his absence.

SUPERVISORY RESPONSIBILITIES

Supervises employees in the kitchen. Assists in direction, coordination and evaluation of this unit.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Assists in training employees; planning, assigning, and directing work; reporting any disciplinary issues; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS

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

EDUCATION and/or EXPERIENCE

Associate's degree (A.A.) or equivalent from two‑year college or technical school; or at least two to three years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures or governmental regulations. Ability to write reports and business correspondence. Ability to effectively present information in English and respond to questions from managers, staff, and customers.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide. Ability to calculate figures and amounts such as discounts, proportions, percentages and volume.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Must be able to obtain and maintain a current Food Handlers Card.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee frequently is required to stand; walk; and use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORKING CONDITIONS

ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and extreme heat. The employee occasionally works near moving mechanical parts and in outside weather conditions and is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme cold, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate to loud.

Employees are required to perform all tasks as safely as possible and to adhere to the applicable safety procedures.       

The La Jolla Beach & Tennis Club is committed to ensuring a safe work environment for all employees. In compliance with federal “Right to Know” requirements, the company freely discloses this information so that all employees are informed about potential hazards in the work place. We encourage all employees to immediately report any known or potentially dangerous hazards to management.

INTERACTION

Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.  Occasionally, employees interact with maintenance, front desk, and other designated internal customers.  On occasion, employees may interact with visitors, guests, vendors, or other external customers.

SCHEDULING

This company operates seven days a week, 24 hours a day.  Shifts will generally be rotated unless you were hired for a specific shift, as much as possible to be fair to everyone.  At times it may be necessary to move you from your accustomed shift if business or task assignments demand (i.e. holidays, weekends, and high-volume business periods). In addition, it should be understood that business needs determine the number of hours that you work.

LJBTC INC. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.