Position: Sous Chef

Location: La Jolla, Ca

Rate: Salaried position + tip sharing + benefits

Reports to: Chef De Cuisine

Work Schedule: Average of 50 - 55 hours per week

BTS Hospitality + Destiny Coast Company Overview:

This position is with a large well-established hospitality company; a progressive and diverse company that has been serving the corporate, social, and production catering, hospitality, concession, and

restaurant industry for over 35 years. The company is headquartered in San Diego, California and services large corporations, private clients, major sports and news broadcast companies, venues,

concert tours, PGA golf events, corporate marketing tours, and major sporting events throughout San Diego and across the globe.

However, the key to our success is summed up in one word, “Flexibility.” We understand that in today’s world the best-laid plans will change. We pride ourselves on our experienced and well-trained staff that can manage changes while still providing outstanding service. This flexibility allows our kitchen staff to make almost any special request the guests may have. In corporate catering and event management this is essential. Our experience within the catering and food service industry is extensive and sought after.

Our company is committed to providing creative and enjoyable dining experience to each guest. This is why our menus are specially selected to accommodate the most discriminating palate. We use only the freshest ingredients in every menu item.

Destiny Coast, La Jolla's premier coastal dining destination, under the leadership of visionary Executive Chef Melissa Chickerneo. You'll help craft an unforgettable dining experience that celebrates the intersection of Mediterranean and Southern California cuisines.

Responsibilities:

Menu Execution and Quality:

• Assist the Chef De Cuisine with planning and execution of menu offering.
• Oversee preparation, cooking, and plating of all dishes, ensuring adherence to recipes and presentation standards.
• Maintain consistency and high-quality standards across all menu items.

Team Leadership and Training:

• Supervise, train, and mentor kitchen staff to uphold operational and culinary standards.
• Manage daily kitchen operations, including station assignment and task delegation.
• Foster efficient and collaborative work environment.
• Demonstrate excellent customer service and work ethic as an example to staff.

Operations and Inventory Management:

• Monitor inventory levels, food ordering, supplies, and kitchen equipment.
• Maintain organized storage and rotation of goods to ensure freshness and minimize waste.
• Work with Chef De Cuisine to implement cost control measures, including waste reduction and portion management.

Safety and Compliance:

• Maintain a clean, safe, and organized kitchen environment.
• Ensure compliance and health, sanitation, and safety regulations.
• Ensure kitchen staff adheres to opening and closing tasks.
• Serve as the kitchen lead during the absence of the Chef De Cuisine.