L'Auberge Del Mar
Description
About US:
Located in the heart of Del Mar, L’Auberge is an award winning, luxury resort overlooking the Pacific Ocean from one of Southern California’s most picturesque coastal Villages. Estate‑style guest rooms and suites, a full‑service spa, dreamy dining options, tennis courts and an inviting ocean‑view pool are just a few reasons why you would be proud to work here!
The JOB: The Banquet Sous Chef is a key part of the leadership team driving excellence at L’Auberge Del Mar – a luxury seaside hotel offering the perfect balance of beach casual and upscale chic. This role is responsible for ensuring a sensational culinary experience for our guests and team members by creating culinary masterpieces. The Banquet Sous Chef supports the Executive Chef with leading a team of culinarians that deliver a fresh and authentic experience showcasing local produce and sustainable seafood. This position includes oversight of all food production for Banquets.
YOU: To be successful in this position, we’re looking for someone who has experience in creating culinary masterpieces, inter‑departmental collaboration, health and safety codes and employee relations. This role requires good communication and organizations skills, the ability to motivate and inspire teams and a desire to take care of others.
Our CULTURE: The Noble House Hotels & Resorts philosophy emphasizes “location, distinction and soul.” Our properties are not a ‘one‑size fits all’. And neither are our team members. What makes L’Auberge Del Mar so special lies within our Team. We are a group of individuals that share a passion for hospitality. People who best fit are sharp, trustworthy team players. We let our personalities shine and we enjoy having fun!
The OFFER: Our Team Members are our most important asset and that’s reflected in our benefits. L’Auberge Del Mar is proud to offer a variety of benefits to support team members and their families including:
A comprehensive Health Benefits Package to include Medical/Dental/Vision (including a MediExcel Plan)
Supplemental benefits to select from such as Short‑term Disability, Life Insurance, Hospitality Indemnity, Pet Insurance
401K Plan with Employer Match
Paid Holiday/Vacation/Sick
Onsite Complimentary Parking
Free Meals in EDR
Team Member/Family/Friend hotel and restaurant discounts within Noble House Hotels & Resorts
Career growth opportunities and recognition programs
Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.
Requirements
Previous supervisor responsibility is required.
Must have knowledge of Culinary preparation techniques, health department rules and regulations.
Ability to stand for long periods of time.
Ability to consistently lift, pull and push a moderate weight.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
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Located in the heart of Del Mar, L’Auberge is an award winning, luxury resort overlooking the Pacific Ocean from one of Southern California’s most picturesque coastal Villages. Estate‑style guest rooms and suites, a full‑service spa, dreamy dining options, tennis courts and an inviting ocean‑view pool are just a few reasons why you would be proud to work here!
The JOB: The Banquet Sous Chef is a key part of the leadership team driving excellence at L’Auberge Del Mar – a luxury seaside hotel offering the perfect balance of beach casual and upscale chic. This role is responsible for ensuring a sensational culinary experience for our guests and team members by creating culinary masterpieces. The Banquet Sous Chef supports the Executive Chef with leading a team of culinarians that deliver a fresh and authentic experience showcasing local produce and sustainable seafood. This position includes oversight of all food production for Banquets.
YOU: To be successful in this position, we’re looking for someone who has experience in creating culinary masterpieces, inter‑departmental collaboration, health and safety codes and employee relations. This role requires good communication and organizations skills, the ability to motivate and inspire teams and a desire to take care of others.
Our CULTURE: The Noble House Hotels & Resorts philosophy emphasizes “location, distinction and soul.” Our properties are not a ‘one‑size fits all’. And neither are our team members. What makes L’Auberge Del Mar so special lies within our Team. We are a group of individuals that share a passion for hospitality. People who best fit are sharp, trustworthy team players. We let our personalities shine and we enjoy having fun!
The OFFER: Our Team Members are our most important asset and that’s reflected in our benefits. L’Auberge Del Mar is proud to offer a variety of benefits to support team members and their families including:
A comprehensive Health Benefits Package to include Medical/Dental/Vision (including a MediExcel Plan)
Supplemental benefits to select from such as Short‑term Disability, Life Insurance, Hospitality Indemnity, Pet Insurance
401K Plan with Employer Match
Paid Holiday/Vacation/Sick
Onsite Complimentary Parking
Free Meals in EDR
Team Member/Family/Friend hotel and restaurant discounts within Noble House Hotels & Resorts
Career growth opportunities and recognition programs
Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.
Requirements
Previous supervisor responsibility is required.
Must have knowledge of Culinary preparation techniques, health department rules and regulations.
Ability to stand for long periods of time.
Ability to consistently lift, pull and push a moderate weight.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
#J-18808-Ljbffr