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Description:
Join our Michelin Star restaurant and award-winning Chef Roberto Alcocer at Vallé, a Guadalupe Valley Kitchen as he draws on the traditions of Mexico’s renowned wine region and the bounty of local farms and sea food, to create Valle’s bold cuisine paired with a selection on Mexican wine, best enjoyed on the seaside dining veranda in the Dining Room which boasts beautiful ocean views. Guest can enjoy an intimate dining experience with a Chef's tasting menu or a la carte, or if is the case of a special celebratory evening up to eight in our private dining room.
The salary range for this position is $70,600 - $106,000. This is the pay range for this position that The Seabird Resort & Mission Pacific Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.
What you'll be doing in this role...
The goal of the Chef de Cuisine at Valle restaurant is to manage all aspects of the culinary team as a right-hand person to the Executive Chef, Roberto Alcocer. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and manager culinary staff. Valle is a one-star Michelin restaurant, and we are looking for a Chef de Cuisine that can help take Valle to the next level for a second star.
Responsibilities include:
Act as senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all dining room operations and culinary staff
Supervise the preparation and cooking of various food items
Develop and implement creative menu items within the restaurant concept
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis
Participate in marketing events directly related to their specific restaurant
Understand the quality requirements and expectations of the restaurant.
Prioritize daily work schedules with fellow Chefs and Stages.
Assure all necessary items are in the restaurant at the start of the shift through personal inspection.Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team.Communicate any discrepancies in a timely manner.
Assure all areas is finished and organized in a timely manner and to the standard of the restaurant.
Responsible for the efficient, consistent, accurate and organized production of requested by the Sous Chefs, Chef de Cuisine, and Executive Chef. Assist in training and mentoring of your team members to assist them in achieving the team’s vision. Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures.
Collaborate when appropriate in menu changes and development.
Ensure that all food and products are consistently prepared and served according to Valle’s recipes, portioning, preparation, serving and health standards.
Organize and prioritize daily responsibilities to ensure their timely completion.
Maintain a clean, sanitary, and safe work environment.Keep all areas clean and organized at all times.
Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
Communicate effectively with all team members to assure standards are achieved.
Take appropriate action to rectify any issues that may arise.
Ensure equipment is kept clean and in excellent working condition.
Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.
Provide mentorship to new and less experienced staff members.
Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates.
All other duties as assigned by supervisor.
Qualifications:
In an ideal world, you have:
Michelin star restaurant experience
Experience in Mexican Cuisine
Minimum 3 years of fine dining restaurant and culinary experience in a leadership role.
Commitment to quality, excellence, and genuine hospitality
Passion for creating unique guest experiences, food, and beverage
Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
Ability to listen, communicate, and make connections
Commitment to quality technique and continued refinement of skills.
Commitment to constant growth and professional development.
The ability to read, write, and speak English fluently.
Basic math and computer skills.
Punctual and reliable
Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Be able to work in a standing position for long periods of time.
Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Preferred bilingual, English / Spanish.
ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS
Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
Must be able to lift and carry up to 50 pounds
Ability to stand and/or sit for prolonged periods of time
Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment
KEY COMPETENCIES
To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
To be flexible, responding quickly and positively to changing environments
To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals
Hyatt is proud to be an Equal Employment Opportunity employer committed to an inclusive and diverse workplace. All qualified candidates will receive consideration for employment and will not be discriminated against based on race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, age, pregnancy, genetic information, creed, marital status or any other consideration prohibited by law or by contract.
Primary Location: US-CA-Oceanside
Organization: JDV Oceanside
Pay Basis: Yearly
Job Level: Full-time
Job: Culinary
Req ID: OCE001113
Hyatt is an equal employment opportunity and affirmative action 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.