Executive Sous Chef

The place to stay, the place to work. 

Treating people well is what we do. Come work with us.

Bernardus Lodge & Spa is nestled in sunny Carmel Valley on the famed Monterey Peninsula.  We are a Forbes triple-four-star hotel, one of only five hotels in California and eleven in the country with this rating. Not far from the bustle of the city, escape to our near-perfect climate, tranquil setting and rich sense of place within one of Northern California's most artistic towns, surrounded by the picturesque Santa Lucia Mountains.

We are looking for exceptional individuals looking for a challenging and exciting opportunity. We offer competitive pay and industry perks for all employees. Full-time employees are eligible for medical benefits, paid holidays and 401k saving retirement plan with an employer match.

Join our award-winning team. Conde Nast's #1 resort in Northern California wants you to work with us. 

SUMMARY:Oversees and coordinates daily activities and leads the operations of cooks engaged in preparing and cooking for restaurant patrons, room service, pool, bar and banquet events; maintains the quality, presentation, professional attitude and sanitation of the kitchen.

DUTIES AND RESPONSIBILITIES:

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Ensures that level of quality, portion control and plate presentation is consistently adhered to BLAS standards.
• Prepares a variety of cuisine utilizing skill and creativity.
• Coordinates with wait staff to ensure guest expectations are met or exceeded.

• Assists Executive and Sous Chef, pastry and garde manger as needed.
• Maintains a clean, organized and safe kitchen; ensures all sanitation procedures are being followed; adherence to all health and safety regulations and procedures.
• Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
• Establishes and maintains effective revenue management techniques to maximize profitability and control costs.

• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.

• Establishes procedures, prepares and coordinates schedules and expedites workflow.

• Perform month-end inventories, ensures all necessary reports and forms are completed daily.

• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.

• Supervises, motivates, and develops kitchen staff.

• Provides day-to-day guidance and oversight of direct reports; actively works to promote and recognize performance.

• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Prepare weekly schedule for all cooks in accordance with business needs, avoiding over staffing and overtime.
• Management may assign or reassign duties and responsibilities to this job.

QUALIFICATIONS:

• Commitment to excellence and high standards.

• Five to six years’ experience in fine dining or equivalent.
• Current knowledge of regional and national trends with food preparation, techniques and styles.

• Demonstrated proficiency in supervising, motivating and managing priorities and workflow.
• Good judgement with the ability to make timely and sound decisions
• Candidate is required to have at least 4 years previous culinary management experience in a high volume, full service hotel restaurant and banquet kitchen.  Experience must include supervision of culinary management.

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace, effectively communicate with people at all levels and various backgrounds.

• Passion, enthusiastic, focus, creativity and a positive outlook.

• Versatility, flexibility, and a willingness to work within constantly changing priorities.
• Ability to use personal computers helpful.

• Strong organizational, problem-solving, and analytical skills.
• Must provide valid document(s) to work in the US.
• Experience in hotel/resort setting is a plus, including but not limited to banquets, employee dining room, restaurant

EDUCATION

• Graduate of an accredited culinary program or apprenticeship preferred but not required.
• Certification by the American Culinary Federation preferred. 
• High school diploma or equal to a GED.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions.

• Must be able to lift 25 lbs.
• Must be able to stand and walk for long periods of time.

LANGUAGE SKILLS:  

• Must speak and communicate in English.
• Bilingual skills a plus.

CERTIFICATES & LICENSES:

• Food Handler Certificate.
• Must have valid driver’s license.

WORK ENVIRONMENT:
The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

GROOMING & UNIFORM:

Employee must wear uniform at all times during scheduled hours. Uniforms are the property of Bernardus Lodge & Spa. Uniforms that have been tampered or destroyed will be the responsibility of the employee and disciplinary action will apply.

• Hair must be clean and kept at a reasonable length.
• All Food Servers, Culinary and Spa personnel must wear their hair tied back.
• No extreme dying or bleaching of hair is permitted.
• Fingernails must be clean and well-trimmed at all times.
• Antiperspirant or deodorant must be worn.
• Any self-inflicted marking (tattoo) on the body cannot be observed by the public.
• Cologne or perfume may be worn at a minimum.
• Nametags must always be worn, unless your department has a specific policy to the contrary.