JdV by Hyatt
Summary
Join our Michelin Star restaurant and award‑winning Chef Roberto Alcocer at Vallé, a Guadalupe Valley Kitchen. Using the traditions of Mexico’s renowned wine region and the bounty of local farms and seafood, we create bold cuisine paired with a selection of Mexican wine – best enjoyed on the seaside dining veranda in the Dining Room, which boasts beautiful ocean views. Guests can enjoy an intimate dining experience with a Chef’s tasting menu or a la carte, or a special celebratory evening for up to eight in our private dining room.
Organization & JDV Oceanside The goal of the Sous Chef is to manage a specific department and work with the Chef de Cuisine/Executive Chef to create, implement and maintain quality standards. In the absence of the Chef de Cuisine or Executive Chef, the Sous Chef may be responsible for the entire operation. The ideal Sous Chef monitors the daily functions of the culinary department, provides support and guidance to the culinary team, and ensures a positive guest experience.
Benefits
12 complimentary hotel room nights at Hyatt hotels worldwide
Unlimited discounted room rates for colleagues, friends and family at Hyatt hotels worldwide
Bereavement and jury duty pay
Vacation, sick, and new child leave
Medical, dental and vision insurance, discounted prescriptions, life and disability insurance, flexible spending account
Retirement savings plan option (401K) with employer match
Employee stock purchase plan
Complimentary employee meals
And so much more!
What You’ll Be Doing In This Role
Assist the Executive Chef in managing all aspects of culinary operations, including menu planning, food preparation, and service.
Oversee daily kitchen operations, ensuring the highest level of quality and presentation of all dishes.
Collaborate with the Executive Chef to create innovative menus that cater to a diverse range of guests.
Manage food costs and inventory, ensuring efficient use of resources and minimizing waste.
Train, supervise, and motivate a team of chefs and kitchen staff to maintain high standards of food preparation and presentation.
Maintain a safe and clean work environment, following all food safety and sanitation guidelines.
Work closely with other department heads to ensure a seamless and exceptional guest experience.
Keep up‑to‑date with industry trends and techniques, and implement new ideas to continually improve culinary offerings.
Understand the quality requirements and expectations of the restaurant.
Prioritize daily work schedules with fellow chefs and stages.
Ensure all necessary items are in the restaurant at the start of the shift through personal inspection.
Maintain an accurate recipe book and journal for techniques, ensuring it is current with the menu and company documentation procedures.
Collaborate when appropriate on menu changes and development.
Ensure all food and products are consistently prepared and served according to the company’s standards.
Organize and prioritize daily responsibilities to ensure timely completion.
Maintain a clean, sanitary, and safe work environment.
Work in tandem with the team to meet or exceed standards related to appearance, sanitation, and cleanliness.
Communicate effectively with all team members to ensure standards are achieved.
Take appropriate action to rectify any issues that arise.
Ensure equipment is kept clean and in excellent working condition.
Attend all scheduled employee meetings and contribute to ideation sessions.
In an Ideal World You Have
Michelin Star restaurant experience
Experience in Mexican cuisine
Minimum 5 years of fine dining restaurant and culinary experience
Commitment to quality, excellence, and genuine hospitality
Passion for creating unique guest experiences, food, and beverage
Highly organized and self‑motivated, able to manage multiple priorities under time constraints
Excellent listening, communication, and interpersonal skills
Commitment to continuous growth and professional development
Fluency in English (read, write, speak)
Basic math and computer skills
Punctual and reliable
Strong manual and gross motor skills, able to lift up to 50 pounds and perform tasks requiring standing, bending, stooping, kneeling, and climbing stairs
Qualifications All requested qualifications are solidified in the above sections. Candidates should exhibit strong culinary leadership, excellent organizational skills, and a passion for delivering exceptional dining experiences.
Environmental and Physical Requirements
Perform essential job functions consistently and safely according to federal, state, and local standards.
Lift and carry up to 50 pounds.
Stand and/or sit for prolonged periods.
Physically maneuver through work areas: bend, lift, carry, reach, extend arms and hands above shoulder height, climb stairs or steps, and move frequently in a constantly changing environment.
Key Competencies
Take responsibility and initiative to resolve issues; communicate clearly with leadership and team members.
Make decisive decisions, plan ahead, and develop contingency plans.
Active listening, provide verbal and non‑verbal feedback, and show respect and empathy.
Motivated and committed, continuously learning new skills to improve performance.
Flexible, respond quickly and positively to changing environments.
Maintain high team focus by cooperating and supporting other team members to achieve department goals.
EEO Statement All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Location and Compensation Carlsbad, CA – $80,000.00 – $90,000.00
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Organization & JDV Oceanside The goal of the Sous Chef is to manage a specific department and work with the Chef de Cuisine/Executive Chef to create, implement and maintain quality standards. In the absence of the Chef de Cuisine or Executive Chef, the Sous Chef may be responsible for the entire operation. The ideal Sous Chef monitors the daily functions of the culinary department, provides support and guidance to the culinary team, and ensures a positive guest experience.
Benefits
12 complimentary hotel room nights at Hyatt hotels worldwide
Unlimited discounted room rates for colleagues, friends and family at Hyatt hotels worldwide
Bereavement and jury duty pay
Vacation, sick, and new child leave
Medical, dental and vision insurance, discounted prescriptions, life and disability insurance, flexible spending account
Retirement savings plan option (401K) with employer match
Employee stock purchase plan
Complimentary employee meals
And so much more!
What You’ll Be Doing In This Role
Assist the Executive Chef in managing all aspects of culinary operations, including menu planning, food preparation, and service.
Oversee daily kitchen operations, ensuring the highest level of quality and presentation of all dishes.
Collaborate with the Executive Chef to create innovative menus that cater to a diverse range of guests.
Manage food costs and inventory, ensuring efficient use of resources and minimizing waste.
Train, supervise, and motivate a team of chefs and kitchen staff to maintain high standards of food preparation and presentation.
Maintain a safe and clean work environment, following all food safety and sanitation guidelines.
Work closely with other department heads to ensure a seamless and exceptional guest experience.
Keep up‑to‑date with industry trends and techniques, and implement new ideas to continually improve culinary offerings.
Understand the quality requirements and expectations of the restaurant.
Prioritize daily work schedules with fellow chefs and stages.
Ensure all necessary items are in the restaurant at the start of the shift through personal inspection.
Maintain an accurate recipe book and journal for techniques, ensuring it is current with the menu and company documentation procedures.
Collaborate when appropriate on menu changes and development.
Ensure all food and products are consistently prepared and served according to the company’s standards.
Organize and prioritize daily responsibilities to ensure timely completion.
Maintain a clean, sanitary, and safe work environment.
Work in tandem with the team to meet or exceed standards related to appearance, sanitation, and cleanliness.
Communicate effectively with all team members to ensure standards are achieved.
Take appropriate action to rectify any issues that arise.
Ensure equipment is kept clean and in excellent working condition.
Attend all scheduled employee meetings and contribute to ideation sessions.
In an Ideal World You Have
Michelin Star restaurant experience
Experience in Mexican cuisine
Minimum 5 years of fine dining restaurant and culinary experience
Commitment to quality, excellence, and genuine hospitality
Passion for creating unique guest experiences, food, and beverage
Highly organized and self‑motivated, able to manage multiple priorities under time constraints
Excellent listening, communication, and interpersonal skills
Commitment to continuous growth and professional development
Fluency in English (read, write, speak)
Basic math and computer skills
Punctual and reliable
Strong manual and gross motor skills, able to lift up to 50 pounds and perform tasks requiring standing, bending, stooping, kneeling, and climbing stairs
Qualifications All requested qualifications are solidified in the above sections. Candidates should exhibit strong culinary leadership, excellent organizational skills, and a passion for delivering exceptional dining experiences.
Environmental and Physical Requirements
Perform essential job functions consistently and safely according to federal, state, and local standards.
Lift and carry up to 50 pounds.
Stand and/or sit for prolonged periods.
Physically maneuver through work areas: bend, lift, carry, reach, extend arms and hands above shoulder height, climb stairs or steps, and move frequently in a constantly changing environment.
Key Competencies
Take responsibility and initiative to resolve issues; communicate clearly with leadership and team members.
Make decisive decisions, plan ahead, and develop contingency plans.
Active listening, provide verbal and non‑verbal feedback, and show respect and empathy.
Motivated and committed, continuously learning new skills to improve performance.
Flexible, respond quickly and positively to changing environments.
Maintain high team focus by cooperating and supporting other team members to achieve department goals.
EEO Statement All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Location and Compensation Carlsbad, CA – $80,000.00 – $90,000.00
#J-18808-Ljbffr