Sous Chef

About: Casetta is a hospitality brand personalizing the boutique leisure experience with elevated service and design. We are a team of hotel lovers with the common goal of breathing new life into storied properties by embracing a localized, timeless design and art focused approach. We balance restoration and renovation, preserving historic integrity while designing with the future in mind. Through curated partnerships and programs, our hotels have unique personalities that engage both locals and guests, creating a memorable experience.

We create and operate hotels in places we love to visit! Our portfolio includes Casa Cody in the heart of iconic Palm Springs, The Pearl Hotel in San Diego, Hotel Marina Riviera in Big Bear Lake as well as The Surfrider in Malibu. Coming later this year we will open Hotel Willa in Taos, New Mexico, and Hotel Lucille in the heart of Los Angeles in the neighborhood of Silverlake. A project in upstate New York in the town of Hudson kicks off this summer. The portfolio is expanding at an intentional yet fast pace.

Reporting to: Executive Chef / Restaurant General Manager

Summary of Position: The Sous Chef is second in command in the kitchen, following and enforcing the Executive Chef’s requirements and guidelines. The Sous Chef responsibilities include recruiting new employees, responding to customer issues, and developing new menu options.

Responsibilities:

• Develop new menu options based on seasonal changes and customer demand.
  
• Assist with the preparation and planning of meal designs.
  
• Ensure that kitchen activities operate in a timely manner.
  
• Resolve customer problems and concerns personally.
  
• Monitor and record inventory, and if necessary, order new supplies.
  
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
  
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
  
• Create schedules for kitchen employees and evaluate their performance.
  
• Adhere to and implement sanitation regulations and safety regulations.
  
• Manage the kitchen team in the executive chef's absence.
  

Requirements:

• Bachelor�s degree in culinary science or relevant field.
  
• A minimum of 1 years� experience in a similar role.
  
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
  
• Good understanding of MS Office and restaurant software programs.
  
• Teamwork-oriented with outstanding leadership abilities.
  
• Excellent communication and interpersonal skills
  

Physical Requirements:

• Prolonged periods standing.
  
• Must be able to lift, bend, stoop, climb, reach, and lift up to 50 pounds at a time.
  

Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.

The job description will also include any other tasks as directed by the Company.

Job Type: Full-time

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• 401(k)
  
• Dental insurance
  
• Health insurance
  
• Paid time off
  
• Vision insurance
  

Work Location: In person