Jr. Sous Chef

Perched four blocks above the Santa Monica shoreline, Hyatt Centric Delfina Santa Monica offers a superior access point to Los Angeles. Hyatt Centric Delfina Santa Monica is conveniently located just a few blocks from downtown Santa Monica’s engaging collection of shops, entertainment and restaurants and less than eight miles from Los Angeles International Airport. The area’s main leisure attractions, including the Santa Monica Pier, Third Street Promenade, Getty Museum, Getty Villa and Venice Beach are all within steps of Santa Monica Beach.

To assist the Area Excecutive Chef in the coordination, planning and supervision of the production and presentation of food served in all Hotel outlets including Coastal Harvest ar and Kitchen, In-Room Dining, and all banquet events as part of the hotel's continuing effort to deliver outstanding guest service and financial profitability.

• Support senior leadership by developing and assuming key management responsibilities 
• Assist in the development and implementation of creative menu items
• Assist in the planning, coordination, and implementation of special events and holiday functions 
• Manage hourly kitchen employees through scheduling, training, coaching, evaluation and hiring 
• Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
• Ensure proper food Handling and storing practices are being met
• Ensure proper safety and sanitation of all kitchen facilities and equipment is met. 
• Assist in the organization and facilitation departmental meetings, training and goals setting
• Lead the daily preparation and production of Garde Marge 
• Coordinate proper preparation lead time for Banquet events 
• Inspect daily mise en place of all stations and perform line checks
• Perform other related duties as required.
• Report to work for scheduled shift on time and in uniform in accordance with company policy.
• Know and comply with all company policies and procedures pertaining to this position and its duties.
• Quality assurance of recipe execution and menu items and coach line staff on opportunities for improvement

Job Requirements:

• Strong written and verbal communication skills
• Strong food preparation skills & menu knowledge
• Strong knowledge of local and state and company health and sanitation standards 
• The ability to train on technical skills: Knife skills, sanitation, food handling, proper cooking temperatures, etc. 

Physical Requirements:

• Must be able to lift up to 75 lbs. 
• Must be able to bend, stoop, squat and stretch.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, listening and hearing ability and visual acuity.
• Must be able to walk and stand for extended periods of time up to five (5) hours at a time

Qualification Standards:

Education: Culinary Certificate preferred. 

Experience: Minimum of 2-4 years of experience as a line cook in a fast paced/high production Restaurant or Hotel. Previous Culinary Leadership experience desired.

Grooming: All colleagues must maintain a neat, and well groomed appearance (specific standards will be provided)