Sous Chef
Courtyard Mission Valley - Mission Valley, CA

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About Evolution Hospitality
Headquartered in Orange County, CA, Evolution Hospitality is one of the top privately-owned hotel management companies in the US. Evolution Hospitality has a well-defined vision, a strong sense of values and guiding principles, and a long-range, quality-minded approach to business. From unassuming beginnings with a single property, today Evolution Hospitality is recognized as a first-class operator of hotels.
We are proud to offer candidates a dynamic career, personal growth, a strong tradition of mutual trust, integrity and an opportunity to make an impact on the business. Simply put, it means that it feels a bit different to work here. We are universally driven by our fundamental values and beliefs. At Evolution Hospitality, all associates are selected and evaluated on two criteria equally: results and culture. Honesty and humility are equally important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. Superstars are those individuals that not only create value for the company but also genuinely embrace and live Evolution Hospitality’s unique culture.
Are you ready to evolve? If you are interested in establishing a solid career and taking giant strides in personal growth, Evolution Hospitality is just the family you’re looking for.
The Opportunity
We are currently looking for a Sous Chef to join our team at our Courtyard by Marriott Mission Valley. The Sous Chef will assist the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality.
Job Responsibilities
Key responsibilities of a Sous Chef include:
-Ensuring employees follow safety, sanitation and security procedures
-Supervise day-to-day operations of restaurant culinary areas
-Maintain positive relationships with associates, customers and vendors
-Responsible for food preparation and line staff productivity.

Job Requirements
The minimum qualifications for this position are:
-Minimum of 2 years of experience as a Lead Line Cook or Sous Chef in a high volume culinary operation.
-Experience should include some banquet production with an emphasis on presentation
-Ability to follow and ensure line staff compliance in standard recipes and proper preparation
-Ability to make staffing adjustments to ensure proper payroll and production control
-High school education required
-CPR and/or First Aid training preferred
-Ability to obtain any governmental required licenses or certificates. For example, Serve --Safe certification or any other Food Handler's permit required in state where employed
-Must possess strong communication and listening skills, excellent speaking, reading and writing
-Multiple language abilities preferred, fluency in English required and Spanish desired
Equal Opportunity Employer