Sous Chef

Del Mar is Fabio Trabocchi’s celebration of Spanish seafood cuisine on the waterfront of the Wharf. The restaurant was entirely designed in Spain and assembled by a team of Spanish artisans to celebrate Spanish craftmanship and lifestyle. The menu offers a range of traditional and seasonal Tapas, Catalan-Style Charcoal Grilled Entrees, as well as the must-have Signature Paella.

If you would like to be a part of a growing restaurant group and work with some of the best hospitality and culinary professionals in the city, we would love to meet you!

Essential Duties and Responsibilities: 

• Maintains complete knowledge of and complies with all departmental policies/service procedures/standards.  
• Maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.  
• Anticipates guests’ needs, responds promptly and acknowledges all guests, however busy and whatever the time of day.  
• Maintains positive guest-relations at all times.  
• Monitors and maintains cleanliness, sanitation and organization of assigned work areas.  

• Maintains and strictly abides by sanitation/health regulations and restaurant requirements.  
• Meets with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.  
• Sets up work-station with required mis-en-place, tools, equipment and supplies.  
• Inspects the cleanliness and working condition of all tools, equipment and supplies. 
• Checks production schedule and pars.  

• Establishes priority items for the day.  
• Informs the Chef of any supplies that need to be requisitioned for the day’s tasks.  
• Transports supplies from the Storeroom/Walk-in and stock in designated areas.  
• Prepares all menu items following recipes and yield guide.  
• Maintains proper storage procedures as specified by Health Department and restaurant SOP’s.  

• Minimizes waste and maintains controls to attain forecasted food cost.  
• Expected hours: 60 per week.  Two days off guaranteed.  
• Performs additional duties at the direction of management.

Qualifications:

• At least 3 years of back-of-house experience in fine dining or upscale casual restaurant kitchens, minimum 2 years in a supervisory capacity.  
• An appetite for providing memorable cuisine and hospitality.  
• Curious intelligence to continue learning in the position. 
• Open availability and a professional culinary career mentality.  
• Excellent emotional self-awareness under pressure.  
• Must be at least 18 years of age.  
• Must be able to communicate in and understand English.  
• Must be friendly, outgoing and possess good communication skills.  
• Must be able to work in a standing position for long periods of time. 
• Must be able to reach, bend, stoop and frequently lift at least 50 pounds.  
• Must be able to work independently and in a team environment. 

Benefits Offered:

• Fabio Trabocchi Restaurants offers full-time employees company subsidized health insurance.  A full-time employee must work on average 30 hours per week to qualify for health insurance benefits.  Coverage begins on the first of the month after the 60th day of employment.  The insurance enrollment period is between 30 and 90 days of employment.  
• Competitive Pay
• Top Rated Earnings
• Excellent Training & Development Opportunities
• Complimentary Employee Meals

All interested candidates who meet the above qualifications are encouraged to reply to this posting with a copy of your resume.

For a list of all open positions, visit our restaurant websites at: www.fabiotrabocchi.com