Sous Chef

Pacifica Hotels is actively searching for a professional, hands on Sous Chef at Seacliff Inn, a Tapestry Collection by Hilton! The Sous Chef will assist the Executive Chef to provide qualify food to all restaurant patrons. The Sous Chef will work closely with the team to prepare all food and make sure the taste and presentation is at its best.

• Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to restaurant and hotel guests.
• Communicate effectively with guests and fellow team members.
• Plan menus, cost them out, set up line requirements and staffing. Review work schedules and plan/forecast accordingly with staffing needs and food production.
• Estimate food requirements and order food from suppliers.
• Maintain quality of food for both guests and employer:
  Instruct cooking team members on the fine points of cooking; inspect and taste all foods prepared before serving and adjust flavors and presentation as needed.
• Equipment operation and maintenance:
  Inspect the kitchen and walk‑ins for satisfactory cleaning and equipment in need of repair. Maintain sanitation standards through knowledge of health department standards and regulations.
• Directly responsible for impacting food cost; maintain food costs in line with budget; accountable for the department P/L.
• Attend all required meetings and communicate all information daily.
• Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.
• Perform other duties as assigned, requested or deemed necessary by management.

Medical, Dental and Vision Insurance, 401k, Vacation and Sick Leave are offered with this position along with a Team Member Travel Program, encouraging each team member to visit sister properties and enjoy exclusive team member rates for rest and relaxation. We also encourage quarterly team building and giving back to the communities in which we work through regular volunteering, and select charity promotions throughout the year.

$70,304–$80,000/year

Required

Preferred

• Experience in hiring, training, supervision, forecasting, budgeting and cost control in food and labor.
• Two years of culinary school preferred.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.