Job Description
Executive Sous Chef ("Supervisor Ejecutivo/a de Cocina") at EVANS HOTELS LLC summary:
The Executive Sous Chef oversees all culinary operations at the Catamaran Resort Hotel & Spa, managing kitchen staff and ensuring high-quality food production. They assist in menu development, control food costs, and maintain compliance with health and safety standards. The role also involves staff training, operational management during Executive Chef absences, and contributing to overall culinary success.
Job Details Level Management
Job Location Catamaran - San Diego , CA
Position Type Full Time
Education Level 4 Year Degree
Salary Range $ - $ Salary/year
Job Shift Exempt
Job Category Management and Supervisory
Description LOCATION
Catamaran Resort Hotel & Spa The
Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen.
The
Catamaran Resort Hotel and Spa is owned by
Evans Hotels , LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.
SUMMARY The
Executive Sous Chef position ("Supervisor Ejecutivo/a de Cocina") oversees all culinary operations in the hotel by managing and directing the kitchen's employees. Ensures a product of high quality and value is consistently achieved. Contributes to the overall success of all culinary operations.
PAY & PERKS - Compensation: $95,000 - $110,000 DOE**
- Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles. for each hiredreferralat any Evans Hotels property.
- Discounted Hotel Rooms for you, family and friends.
- Free Employee Parking and/or discounted MTS Pronto card.
- Free Meals & Refreshments during working shifts.
- Career advancement opportunities!
- Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
- Discounts on cell phone bills, shoes, gym memberships, and more!
ESSENTIAL DUTIES - Coordinates the administration, production, and service of all culinary functions, including outlets and banquets.
- Projects a positive, professional image to guests and associates, reinforcing the organization's reputation.
- Assists in managing food costs, labor expenses, and inventory levels.
- Attends all Food and Beverage Department meetings.
- Collaborates with the Executive Chef to develop, cost, and implement menus.
- Monitors food quality and presentation to ensure consistency and high standards.
- Trains and mentors' staff to deliver consistent quality and excellence.
- Provides ongoing team development through daily coaching, weekly check-ins, monthly skill training, quarterly refreshers, and annual performance reviews.
- Conducts and documents daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards as set by the San Diego Health Department and hotel policies.
- Instructs the culinary team in safety and emergency procedures.
- Manages Stewarding and Purchasing operations in compliance with company guidelines, while controlling department-specific expenses.
- Oversees all culinary operations in the absence of the Executive Chef.
- Performs additional duties and responsibilities as directed by the leadership team.
Qualifications QUALIFICATIONS - High school diploma or GED. Culinary degree is preferred but not required.
- At least 2 to 4 years of relevant experience and/or training.
- A combination of experience, education, and/or training may be substituted for either requirement.
- Previous similar position in a hotel, or similar business entity preferred.
- Availability to work on weekends and holidays is required.
- Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
- Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense.
- RBS Certification required.
- Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.
- The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code et. seq.
**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.
Keywords:
executive sous chef, culinary management, kitchen supervision, food quality control, menu development, staff training, hotel restaurant, food safety compliance, banquet coordination, cost control
Job Tags
Hourly pay, Full time, Shift work, Weekend work,