AM Sous Chef

Dinah's Garden Hotel

Feb 05, 2018 - Palo Alto


Dinah’s Garden Hotel is a full service, boutique, independent hotel, voted number 2 on TripAdvisor out of 27 hotels in the Palo Alto area. The hotel is family owned and operated since 1957. Dinah’s is often described by our guests as unique oasis, historic, and describe our service as genuine, friendly, and family oriented.

Our mission is to provide consistently genuine hospitality to our guest’s while creating unique experiences in a professional, personalized way. We are committed to providing a vibrant brand of hospitality through teamwork, integrity, innovation, a sense of community and history, while making a strong commitment to our employees and guests.

Dinah's Garden Hotel operates the Poolside Restaurant located at the hotel. The Poolside Restaurant is looking for a Sous Chef mainly for the morning shifts.

The Sous Chef is responsible for assisting the Executive Chef with the supervision of the kitchen to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. Work hours/days vary as dictated by business needs and may include weekends and holidays.


  1. Directing Team Members
  • Supervise, guide and direct kitchen employees.
  • Direct staff to rectify any deficiencies.
  • Provide accurate feedback on performance to the Executive Chef.
  • Supervise food quality, production, sanitation, storage and handling procedures.
  • Work a line station / expedite line during breakfast / lunch service .
  • Execute special events breakfast / lunch.
  • Ensure all kitchen staff is trained on all aspects of the job.
  • Provide constructive feedback to employees to help them perform their jobs better.
  • Ensure that all staff report to work as scheduled; document any late or absent employees.
  • Work with the Executive Chef to ensure that employees have the necessary resources to effectively perform their jobs.
  • Develop, train and maintain a professional workforce.
  • Minimize waste and maintain control of labor costs as well as overseeing proper break policies.
  • Place orders for produce, meats, dry goods and fish as needed.
  • Assist on the tracking of the food cost and waste. Complete daily reports.
  1. Safety
  • Oversee the cleanliness of the restaurant kitchen and back-of-the house.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements. Inspect food and beverage outlets for proper storage, sanitation, security, neatness, and rotation of inventory.
  • Ensure a safe working environment and attitude for all kitchen staff.
  1. Miscellaneous
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Establish and maintain an effective communication and information system through logs, emails, weekly meetings and open communication with all departments.
  • Monitor and inspect any deliveries.
  • Ensure all kitchen employees are properly equipped with uniforms, supplies, and tools.

Perform other duties as directed, developed or assigned.


  • Lead cook, Line Cooks, Prep Cooks, Dishwashers


  • Ability to interact positively with management, coworkers, staff, and the guests to promote a team effort and maintain a positive and professional approach.
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
  • Ability to come to work regularly and on time, to follow directions, to get along with a wide variety of individuals and to foster a healthy workplace environment.


  • 2 years in a manager/supervisor position in restaurant kitchens


  • Ability to read and write English competently
  • The ability to speak Spanish is a plus.


  • Working knowledge of various computer software programs.


  • Ability to calculate figures and amounts such as discounts, proportions, and percentages.


  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, or schedule form.

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