Sr. Sous Chef - JR100210

Join the dynamic and diverse team at La Jolla Beach & Tennis Club, Inc., where tradition meets opportunity. Our family of properties includes the iconic La Jolla Beach & Tennis Club, a private oceanfront club with world-class tennis courts and direct beach access; the inviting La Jolla Shores Hotel, a beachfront getaway beloved for its relaxed coastal charm; and the internationally acclaimed Marine Room, celebrated for its fine dining and dramatic surfside views. 
 
  
 
These landmark destinations are cherished La Jolla institutions, built on a legacy of family values, exceptional service, and a deep commitment to our community. As part of our team, you’ll enjoy a supportive and collaborative work environment, competitive pay, outstanding benefits, and the chance to grow your career in a setting as inspiring as the coastline we call home. Whether you’re starting your career or ready to take it to the next level, we’re passionate about helping our employees thrive in one of California’s most beautiful destinations. 
 

 
What we offer:
 
Free daily meal and salad bar
        Free parking
        Benefits including: Medical, Dental, Vision, 401K (based on employment status)
        Paid vacation, sick, and holiday time
        Dining discounts for employees (and up to 6 guests) at the Marine Room, The Shores Restaurant, and our Club Dining!
        Property retail shop and hotel discounts
        $500 referral bonus for referring new employees to The La Jolla Beach & Tennis Club
 

 
What we ask:
 
Consistently provide professional, attentive, and genuinely friendly service
        Promote and follow LJBTC, Inc's Signature Service standards and requirements to ensure a lasting impression of exemplary service resulting in satisfied and loyal members and guests
 

 

 
Summary
 

Supports the Restaurant Chef in the daily operations of the Club Kitchen, including menu design, training, cost control, banquet events, beach hut and restaurant operations. Salary Range: $80k-$85k

 
ESSENTIAL DUTIES AND RESPONSIBILITIES:
 
Trains and oversees employees engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and portion sizes are as prescribed.
         Responsible for kitchen operation in the absence of Restaurant Chef and/or Executive Chef (i.e. staff performance, food quality, sanitation, etc.).
         Instructs kitchen staff in various cooking methods and techniques as needed under Restaurant Chef and/or Executive Chef’s guidelines.
         Supervises sanitation procedures to exceed California State Health Codes requirements. Assures cleanliness of overall kitchen by carrying out tasks and delegating duties as necessary.
         Review daily banquet events for proper timing, staffing, ordering and execution of food preparation.
         Oversee the high level of food quality, freshness, and consistency at all times including presentation, taste, hot food hot and cold food cold. etc.
         Supervise staff to ensure maximum productivity.
         Oversee and help execute beach hut operations, beach BBQ events and make sure all to go orders are executed in a timely manner.
         Collaborates with Restaurant Chef in proper recipe documentation including recipe book and pictures.
         Requisitions supplies and places food orders (i.e. vegetables, meats, poultry, dairy, etc.).
         Reviews daily pricing sheets and maintains knowledge of competitive pricing.
         Ensures that all employees stations are setup with complete mise en place for all menu and related special items ten minutes prior to service.
         Maintains a high level of communication with Executive Chef, Restaurant Chef, Dining Room Manager, kitchen staff and wait staff.
         Establishes and maintains proper safety procedures with the Restaurant Chef and/or Executive Chef for all kitchen areas.
         Enforces the company’s guidelines and standards for personal presentation and professional environment to ensure that staff adheres to standards.
         Monitors kitchen employees to assure that correct closing procedures are followed.
         Participate in the performance management process, including supervising team members, providing ongoing coaching and feedback, conducting performance discussions, and completing performance documentation.
         Review and approve employee time records, monitoring attendance, review PTO requests, and submit employee timecards for payroll, ensuring accuracy and timely processing.
         Attends regularly scheduled kitchen meetings including food and beverage and Manager’s Meeting.
         Must obtain and maintain a San Diego County Food Handlers card.
         Other duties may be assigned.
 

 
Qualification Requirements:
 
Must have a minimum of 3 years of management experience in a culinary setting
 

 
LJBTC INC. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.