Banquet Sous Chef (FT) ("Supervisor/a de Cocina de Banquetes")
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,000.00 - $78,000.00
Work Schedule
Day Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k
Life insurance
Paid Time Off
Employee Discounts
Job Description
The Lodge at Torrey Pines is an exquisite AAA Five Diamond rated resort nestled in La Jolla, California, renowned for its timeless craftsman charm and stunning views overlooking the world-famous Torrey Pines Golf Course and the Pacific Ocean. This beautiful resort features 170 elegant rooms and suites, two upscale restaurants, a full-service spa, versatile meeting spaces, and an unmatched commitment to exceptional guest service. Owned by Evans Hotels, LLC, a family-owned and operated business, the lodge thrives on fostering an environment where employee well-being is prioritized. Evans Hotels offers comprehensive support to its staff through a variety of programs that... Show More
Job Requirements
- At least 5 years of experience as a lead line cook or supervisor, or 2 years of experience as a Sous Chef
- Prior experience in a high-volume, upscale restaurant environment preferred
- Availability to work weekends and holidays is required
- Must be able to attain a valid San Diego County Food Handler certification upon hire
- Ability to maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude
- Ability to stand, kneel, squat for prolonged periods of time and lift up to 25 lbs
- Basic computer skills
- This position will be filled in accordance with California labor laws
Job Qualifications
- At least 5 years of experience as a lead line cook or supervisor, or 2 years of experience as a Sous Chef
- A combination of experience, education, and/or training may be substituted for the above requirements
- Prior experience in a high-volume, upscale restaurant environment preferred
- Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations
- Availability to work weekends and holidays is required
- Basic computer skills and willingness to learn common software programs as needed
- Must be able to attain a valid San Diego County Food Handler certification upon hire
- Ability to maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges
- Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs
- This position will be filled in accordance with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et seq.
Job Duties
- Works under the guidance of the Executive Chef, Chef de Cuisine, Executive Sous Chef, and other Evans Hotels leadership
- Oversees all culinary operations of the hotel and manages kitchen staff, including in the Chef de Cuisine's absence
- Coordinates administration, production, and service of culinary functions
- Assists the Chef de Cuisine and Executive Sous Chef with staff training, and in developing, costing, and implementing menus
- Oversees daily inventory and ordering with a keen focus on waste reduction and food costing
- Adheres to recipes and techniques instructed by chefs
- Ensures kitchens are maintained at the highest level of sanitation as prescribed by the San Diego Health Department and hotel standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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