Sous Chef

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


* 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

Hourly Rate
$27.00

Summary

Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking food products.

Follows AAA 4 Diamond service standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES:



* Assumes responsibility of kitchen in absence of Chef De Cuisine or Executive Chef (i.e.

staff performance, food quality, and sanitation, etc.).


* Is well trained in all areas and stations of the kitchen. 


* Trains, works, and oversees employees engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.


* Instructs kitchen staff in various cooking methods and techniques as needed.


* Maintains high level of food quality, freshness, and consistency at all times including presentation, taste, hot food hot and cold food cold.

etc.


* Requisitions supplies and places food orders (ie.

vegetables, meats, poultry, dairy, etc.) under the Chef de Cuisine’s guideline.


* 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 minut...