Up to $900 RETENTION PROGRAM PAY and MORE, APPLY to FIND OUT!

Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!!

Come be a part of an AWARD-WINNING TEAM.

Hotel Valencia Santana Row is located in San Jose, California and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotels created for today’s passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond..

JOB SUMMARY:

As Sous Chef, you are to inspire and to mentor the employees from the food and beverage department. This includes coaching and counseling Kitchen employees on Planning, food preparation, consistency and operational need to achieve the hotel standards and the preferred hotel expectations. As manager you should comply with all hotel policies and ensure that all your employees follow and keep the discipline and hotel standards. As Sous Chef, you are to inspire and to mentor the kitchen associates by couching and counseling on food preparation, presentation and quality control. It’s important for the sous chef to be very familiar with all activities of the kitchen such as ordering, preparation and presentation of the food.

______________________________________________________________________________

Physical abilities:

• 
  Sitting: Occasionally. Sitting in a backed chair when doing paperwork
• Standing/Walking: Frequently. Walking up to three miles per day on cement, asphalt, tile, and carpet.
• Crouching (Bend at knees): Occasionally. Inspecting rooms.
• Handling /Grasping: Frequently. Performing inventories and handling documents.

• Climbing: Frequently. Climb stairs.
• Reaching (Overhead/extension): Occasionally. Inspecting rooms.
• Pushing/Pulling: Average weight occasionally 10 lbs. Maximum weight occasionally 30 lbs.
• Lifting/Carrying: Average weight frequently 10 lbs. Maximum weight occasionally 50 lbs.

____________

Working Environment:

• 
  All interior areas of the hotel.
• Exterior of hotel with exposure to weather conditions.
• Exposure to hazardous chemicals in a controlled environment.

____________

Expectations:

• As Sous Chef you will be taking full responsibility for the Banquet events and Restaurant Operation according to our reservation.
• You will be responsible to notify the Executive Chef of any Food needs to be ordered to meet guest expectations.
• The expectation is that as Sous Chef you lead by example, keeping stations clean, preparing foods properly, and cooperating with others.
• A Sous chef should have the respect for the Executive Chef and always values the chef’s decisions. Sous chef should offer suggestion or creativity ideas that can improve Kitchen performance, food service and food presentation.
• Any information release to the kitchen employee’s must be authorized by the food and Beverages Director with a prior revision from Human resources Office. Information that is considerate confidential should not be release under any circumstances.
• As a Sous chef you may also need to effectively discipline underperforming staff members, as well as provide incentives for staff member to go above and beyond the expectation of their particulars roles.
  
  Essential Duties & Functions

• Staffing / scheduling Kitchen staff for banquet operation.
• Close attention to the Hotel Restaurant, room service and Bar food preparation and presentation.
• Supervise opening and closing duties for all Kitchen positions.
• Establish supplies pars and order accordingly to ensure proper operations of Kitchen

• Inspect walking refrigerator and A.M / P.M. Monitor temperature log in a daily/monthly basis.
• Change menu items as needed. All changes need to be discussed with chef and presented to F&B director for review.
• Meet all Human Resources Department deadlines. Interview, reviews, Meeting, payroll and employees Time off Request.
• Maintain Banquet Kitchen conditions/standards
• Schedule Monthly meetings and send meeting minutes via e-mail to HR director and Director of F & B.
• Work with Executive chef to develop all Hotel menus
• Keep food costs to Hotel Standards.
• Supervise all closing duties in the banquet kitchen. Keep kitchen clean and within the standards required by the health department.