Sous Chef at La Bahia Hotel & Spa - San Jose, CA

La Bahia Hotel and Spa is a premier luxury destination located on the scenic Pacific Coast where Monterey Bay meets Santa Cruz's renowned Main Beach. Known for its stunning Spanish-Mediterranean architecture and breathtaking coastal views, La Bahia Hotel and Spa serves as a premier location for travelers and locals seeking the ultimate blend of relaxation, culinary excellence, and wellness. This establishment prides itself on offering an exceptional guest experience that reflects the rich agricultural bounty of the region, combined with the spirit of coastal culture. Guests at La Bahia enjoy access to globally inspired cuisine, innovative cocktails, and unique wellness rituals that draw from the natural surroundings and local traditions. The hotel has a range of distinctive dining venues: High Tide, the signature Pacific Rim-inspired restaurant offering an artistic and culturally inspired culinary journey; Low Tide Bar & Grill, known for its lively atmosphere, craft cocktails, and contemporary flavors; Pearl, an elegant London-inspired champagne bar providing personalized cocktails and a broad selection of wines and spirits; Plunge, an urban oasis located by the oceanfront pool featuring classic cocktails and poolside bites; and specialized private dining experiences. The Club at La Bahia Hotel & Spa extends exclusive services to private members in the clubhouse and beachfront areas, further enriching the luxurious environment. The role of Sous Chef at La Bahia Hotel and Spa is a critical position supporting the Chef de Cuisine in managing the daily operations of the kitchen. This position involves overseeing culinary activities across various outlets including High Tide, Low Tide, Private Dining, Plunge, and Pearl. The Sous Chef plays a key role in maintaining the highest standards of food quality, presentation, and sanitation to ensure that guests receive an outstanding dining experience every time. The Sous Chef will work closely with kitchen staff to mentor and train them in culinary techniques while fostering creativity and professional growth. Responsibilities also include assisting with inventory management, ordering, and cost control to maintain operational efficiency. The role demands strong collaboration with the Executive Chef and Chef de Cuisine in developing special menus and meeting specific customer requirements. Maintaining compliance with health and safety regulations and ensuring an organized and sanitary kitchen environment are also essential components of the job. This role requires a dynamic culinary professional capable of inspiring the kitchen team while being hands-on during peak service times to guarantee smooth kitchen operations. Physical demands include the ability to lift up to 50 pounds and the capacity to stand and walk for prolonged periods. This position is scheduled to begin on June 1, 2025, offering an exciting opportunity to be part of a renowned hospitality team dedicated to culinary excellence and guest satisfaction.

• High school diploma or equivalent
• Previous experience working in a professional kitchen environment
• Ability to lift up to 50 lbs
• Capacity to stand and walk for prolonged periods
• Knowledge of food safety standards and sanitation practices
• Ability to work flexible hours including evenings, weekends, and holidays
• Willingness to collaborate with a diverse team
• Strong organizational and time management skills