The La Jolla Beach & Tennis Club is currently seeking an Executive Sous Chef 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

Pay Range: $95,000 - 105,000 per year. Exempt.

SUMMARY

Assists and supports the Executive Chef in the daily operations of the Club Kitchen, Marine Room Restaurant, Shores Kitchen and employee cafeteria including menu design, training, cost control, banquet events, beach hut and restaurant operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assumes responsibility of kitchen in absence of 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
• Supervises sanitation procedures to exceed California State Health Codes requirements.
• Review daily banquet events for proper timing, staffing, ordering and execution of food preparation.
• Maintains high level of food quality, freshness, and consistency at all times including presentation, taste, hot food hot and cold food cold. etc.
• Supervise staff to ensure to maximum productivity.
• Assists Chef de Cuisines in proper recipe documentation including recipe book and pictures.
• Requisitions supplies and places food orders (ie. vegetables, meats, poultry, dairy, etc. )
• 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 Cuisines, Dining Room Managers, Kitchen Staff, and F&B director
• Establishes and maintains proper safety procedures for all kitchen areas.
• Enforces guidelines and standards for personal presentation and professional environment to ensure that staff adheres to standards.
• 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 are followed.
• Attends regularly scheduled kitchen meetings including food and beverage and manager's meeting.
• Reviews payroll daily for all 3 kitchens and monitors labor. Provides back up support to bi-weekly payroll processing for kitchen
• Ensure all seasonal menus a set with tastings for Executive Chef and F&B director, with cost and recipes and training materials
• Other duties may be assigned.

OUTCOME

The Executive Sous Chef has ultimate responsibility for the quality, consistency, preparation, and presentation of all food items including catering and restaurant under the supervision and guidance of the Executive Chef.

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

In coordination with the Executive Chef, the Executive Sous Chef manages subordinates, directly supervises all kitchen employees, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Additional responsibilities may include interviewing, hiring, training employees, planning, assigning, directing work, appraising performance, rewarding, disciplining employees, addressing complaints and resolving problems in coordination with the Executive Chef.

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. A fine dining background is a must. Minimum 3 years' experience is a fine dining kitchen. Knowledge of sous-vide and molecular gastronomy.

EDUCATION and/or EXPERIENCE

Associate's degree (A.A.) or equivalent from two‑year college or technical school; or at least five years related experience and/or training; or equivalent combination of education and experience. Five (5) years all around experience in professional kitchen. Experience in European and Continental Cuisine.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, staff, customers and the general public. Must be able to communicate effectively in English with vendors, customers, guests, visitors, employees, managers, executives, and owners.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, food cost, labor cost, area, circumference and volume. Ability to understand P & L Statements and budgets. Ability to apply basic concepts of Algebra and Geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must be able to solve routine and no routine problems. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have 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 the Chef de Cuisine and/or the Executive Chef, Food and Beverage Operations Manager, and Dining Room Mangers, as well as all kitchen employees and wait staff. Frequently, employees interact with vendors, Human Resources, Executive Committee members, guests, and customers. Occasionally, employees interact with owners and Board Members.

SCHEDULING

This company operates seven days a week, 24 hours a day. At times it will be necessary to move you from your accustomed schedule as task assignments demand. 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.