AM Sous Chef

OPPORTUNITY: AM Sous Chef 

As a member of the Kitchen Management team, the AM Sous Chef will help lead the culinary operations & dish conceptions to ensure an elevated guest experience that directly evokes a sense of place. Core responsibilities include, supervision of the kitchen staff to ensure optimal department efficiency, productivity & quality standards; keeping all menus & outlets up to date on culinary trends, best practices & creative opportunities for growth; document & record all recipes & procedures in an easily accessible & timely manner; be responsible & in charge of kitchen when Executive Chef or Culinary management team are off-property or occupied with special events or projects. 

POTENTIAL CAREER PATH: 

Chef de Cuisine – Executive Chef 

ESSENTIAL JOB FUNCTIONS: 

• Coordinate menu item tastings with the Executive Chef & culinary management team.
• Update menu recipes, dish guides, & ensure consistency of execution. 
• Develop pairings & special off menu items, when appropriate. 
• Assist in managing scheduled banquet services with the culinary management team, making sure orders are filled, food is prepped, & staff is trained for each event. 
• Assisting in managing the all day IRD program as well as any other menu & its development.
• Oversee proper & efficient preparation of food for all PM meal periods, employee meals, special events, IRD, & banquets ensuring that quality & quantity standards are being met. 
• Assist purchasing supervisor with maintaining pars, orders, & monitoring pricing for all items as directed by the Executive chef. 
• Ensure kitchen storage areas & walk-in’s are stocked & organized, impressing set standards to the team with leading by example. 
•  Follow all specified procedures to close the kitchen using Opening & Closing Checklists. 
• Assist, as directed, to train, schedule, support, supervise, review, & discipline Kitchen employees, to maintain highest possible levels of employee morale & department productivity. 
• Promote & comply with all employee handbook policies & procedures. 
• Ensure safe work practices of all Kitchen staff, including compliance with company & departmental safety rules & regulations & the proper use & handling of all relevant equipment. 
• Maintain the cleanliness & safety of work areas at all times. Make sure that all employees are practicing safe & sanitary food guidelines.  
• Document & report all suspicious occurrences, incidents, injuries, & hazardous conditions. 
• Practice safe work habits at all times, to avoid injury to self & others. 

ESSENTIAL WORK SKILLS & POSITION REQUIREMENTS: 

• Effective verbal & written communication skills; provides & receives constructive criticism. 
• Basic computer skills & knowledge of Microsoft Office programs, such as Word & Excel.
• Ability to make impactful & effective decisions regarding profitability, service, details, waste control, & safe working environment standards. 
• Strong personnel development & coaching skills. 
• Work flexible schedule; is able to adjust to the needs of the guests & staff.
• Well-groomed, professional image. 
• Self-motivated, organized, detail oriented & composed. 
• Must have a High School diploma & college education or culinary school apprentice experience preferred. 
• Must have at least 2 years of managerial kitchen experience.
• Must have or be able to obtain within 30 days of hire a valid CA Food Handler Card. 
• Must have a valid driver’s license & clean driving record. 
• Ability to work weekends & holidays.
• Ability to use repetitive hand & body motions during computer usage, stocking, cooking & various other required job duties. 
• Ability to stand & walk for extended periods of time at varying structure levels & stairways. ● Ability to be exposed to varying temperatures & moistures (indoors, outdoors, refrigerator, storage room, hot ranges, etc.)
• Ability to lift up to 50 lbs. from ground to overhead for moderate distances.
• Ability to push & pull forces of up to 50 lbs. 

WHAT WE BELIEVE: 

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It 

The current team at Saltwood is determined to consistently create a thoughtfully nuanced experience throughout a variety of hospitality offerings. We ask all of our team members to participate in knowledgeable & respectful communication with guests & each other, coming to work with a desire to learn & work together. Each position in our team requires teamwork, a flexible schedule, an ability to stay calm within a busy environment, most of all the ability to multitask & stay organized. desire to learn and work together. Each position in our team requires teamwork, a flexible schedule, an ability to stay calm within a busy environment, most of all the ability to multitask and stay organized.

Salt Wood Kitchen & Oysterette - the culinary destination of the Monterey area. Salt Wood features three distinct dining environments - a full-service dining room, lively bar and lounge and al fresco dining patio. Our experiential oyster bar and central live-fire kitchen act as the heart and hearth of the restaurant. From cocktails on the patio to large group parties held in our multifunctional meeting space and private dining rooms, Salt Wood offers an experience like no other.

HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.

To see other opportunities at this location, click here.