The La Jolla Beach & Tennis Club is currently seeking a Chef De Cuisine 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: $90,000-$100,000/year

SUMMARY

Aides and supports the Executive Chef in creating standards of food quality and presentation for the hotel and restaurant food service operations. Assists with menu writing and implementation of diverse themes for restaurant and banquets. Supervises and directs kitchen staff to reach corporate goals for an elite property within a close control of food and labor costs.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Restaurant Operations and Quality Control

• Ensures best coordination between kitchen, catering, and dining room for breakfast, lunch, and dinner.

• Communicates daily and effectively with Restaurant Managers, Food & Beverage Operations Managers, Catering, and the Executive Chef.

• Implements and maintains food quality standards in compliance with California State Health Codes and exceeds sanitation requirements.

• Confers with Restaurant Manager on customer counts, reservations, and VIP activities, to discuss daily specials (including preparation and presentation) and other relevant business items.

• Monitors kitchen equipment to make sure it is in good operating condition.

• Keeps Executive Chef informed of all pertinent kitchen matters. Immediately reports any concerns or issues to Executive Chef, Food and Beverage Manager, or General Manager which may be detrimental to the smooth operation of the business (i.e. fire, food poisoning, staffing).

Management, Supervisory Tasks, and Procedures

• Trains line employees engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instruction to cooking personnel in fine points of cooking as needed.

• Maintains adequate staffing levels in accordance with business volume.

• Prepares staff schedules and promptly posts on a weekly basis; ensures scheduled staff is on duty.

• Supervises and coaches employees through a working day to improve performances.

• At the end of shifts, discusses any problems that occurred during service and also praises employees for jobs performed well.

• Plans, coordinates, and conducts monthly department meetings.

• Provides additional training programs in response to changes in industry standards.

• Promptly evaluates employee performance at designated times (i.e. 90 day and annual reviews).

Cost Control and Planning

• Develops kitchen organization by planning, budgeting, and forecasting.

• Develops recipe cards and purchasing specifications for kitchen outlets with Executive Chef.

• Conducts yield test to monitor more accurate food costs.

• Reevaluates menus in conjunction with Executive Chef according to trends.

• Establishes guidelines for purchasing foods, requisitions supplies as necessary, and ensures that only the best quality foods products are bought.

• Reviews and updates purchasing list.

• Establishes kitchen reports and sets new objectives and goals.

• Other duties may be assigned.

OUTCOME

The Chef de Cuisine has ultimate responsibility for the quality, consistency, preparation, and presentation of all foods.

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

Manages subordinates and directly supervises all kitchen employees. Is responsible for the overall direction, coordination and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Additional responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and 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.

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 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.