Job Description

Job Location: Hotel Valencia Santana Row - San Jose, CA 95128
Position Type: Part Time
Salary Range: $22.00 - $22.00 Hourly

JOB SUMMARY:
The execution of the policies and procedures at Hotel Valencia Santana Row, ensuring that all services provided achieve the established standards, to advise the Executive Chef and Sous Chefs on all matters relating to the Kitchen operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.  To inspire and mentor employees from the kitchen area.
Responsible to oversee operations to include but not limited to the following:
- Meet Santa Clara health department standards in serving food and beverage.
- Keep all equipment in the kitchen clean at all the time
- Maintain kitchen conditions in exceptional presentation.
- Report any issues with equipment to the Executive and Sous Chefs d
- Consistent presence in the kitchen assisting chefs when in service and run the service smoothly
- Bring Specials and new menu ideas for the Hotel Outlets
- Pre-service line checks
- Ensure of the food quality delivered to the guest
- Ensure Mise & place levels according to the business level
- Assessing the quality of delivered food supplies to ensure quality and correct order received
- Ensuring that all cooking stations are adequately stocked with the necessary ingredients
- Adhering to FIFO practices to reduce food wastage and minimize the risk of contamination
- Maintain back of house signs and areas are efficient and up to date
- Ensure Cleanliness of kitchen
- Maintain operation hours and prepare for each shift
- Training and coaching of exceptional staff
- Menu knowledge
- Respect the employees, code of conduct, professionalism, and morale.
- Implement Hotel rules and regulations and follow all Standards of Procedures
- Inspect facilities for safety and quality control
- Ensure safety of the kitchen
- Always properly uniformed and ready to work
- Assist in management and maintaining food inventories according to the business level
- All inventory is properly labeled and stocked for usage by law and guidelines
- Maintain a safe, clean operating environment, ensuring compliance with all local health codes and regulations.
- Ensuring ticket times are managed to benefit the guest experience.
- Investigate and resolve any service issues properly addressing the reasons and reporting to the Executive Chef and Sous Chefs
- Work in Omelet or other Stations when required.
- Assist Banquet team and preparation when required
- Shift handovers when opening and closing shift
- PM shift availability including weekends
Basics:
- Attend required meetings.
- Conduct a professional manner in all areas of correspondence
- Keep work areas clean, sanitized, and organized.
- Be extremely courteous to all customers and fellow employees.
- Report unsafe conditions to your supervisor immediately.
- Maintain hotel equipment in proper working conditions.
- Any other duties assigned by your immediate supervisor.
Knowledge and skills:
- Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
- Holds self and others accountable for achieving results.
- Addresses conflict in a timely manner.
- Contributes to team results.
- Deals with change effectively.
- Makes decisions, including employees/team and commits to a course of action with available information.
- Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice
Relationship Skills:
- Always apply the principles of trust, honesty, respect, integrity, and commitment.
- Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.
- Report unsafe conditions

QualificationsJOB SUMMARY:
The execution of the policies and procedures at Hotel Valencia Santana Row, ensuring that all services provided achieve the established standards, to advise the Executive Chef and Sous Chefs on all matters relating to the Kitchen operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.  To inspire and mentor employees from the kitchen area.
Responsible to oversee operations to include but not limited to the following:
- Meet Santa Clara health department standards in serving food and beverage.
- Keep all equipment in the kitchen clean at all the time
- Maintain kitchen conditions in exceptional presentation.
- Report any issues with equipment to the Executive and Sous Chefs d
- Consistent presence in the kitchen assisting chefs when in service and run the service smoothly
- Bring Specials and new menu ideas for the Hotel Outlets
- Pre-service line checks
- Ensure of the food quality delivered to the guest
- Ensure Mise & place levels according to the business level
- Assessing the quality of delivered food supplies to ensure quality and correct order received
- Ensuring that all cooking stations are adequately stocked with the necessary ingredients
- Adhering to FIFO practices to reduce food wastage and minimize the risk of contamination
- Maintain back of house signs and areas are efficient and up to date
- Ensure Cleanliness of kitchen
- Maintain operation hours and prepare for each shift
- Training and coaching of exceptional staff
- Menu knowledge
- Respect the employees, code of conduct, professionalism, and morale.
- Implement Hotel rules and regulations and follow all Standards of Procedures
- Inspect facilities for safety and quality control
- Ensure safety of the kitchen
- Always properly uniformed and ready to work
- Assist in management and maintaining food inventories according to the business level
- All inventory is properly labeled and stocked for usage by law and guidelines
- Maintain a safe, clean operating environment, ensuring compliance with all local health codes and regulations.
- Ensuring ticket times are managed to benefit the guest experience.
- Investigate and resolve any service issues properly addressing the reasons and reporting to the Executive Chef and Sous Chefs
- Work in Omelet or other Stations when required.
- Assist Banquet team and preparation when required
- Shift handovers when opening and closing shift
- PM shift availability including weekends
Basics:
- Attend required meetings.
- Conduct a professional manner in all areas of correspondence
- Keep work areas clean, sanitized, and organized.
- Be extremely courteous to all customers and fellow employees.
- Report unsafe conditions to your supervisor immediately.
- Maintain hotel equipment in proper working conditions.
- Any other duties assigned by your immediate supervisor.
Knowledge and skills:
- Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
- Holds self and others accountable for achieving results.
- Addresses conflict in a timely manner.
- Contributes to team results.
- Deals with change effectively.
- Makes decisions, including employees/team and commits to a course of action with available information.
- Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice
Relationship Skills:
- Always apply the principles of trust, honesty, respect, integrity, and commitment.
- Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.
- Report unsafe conditions