Banquet Sous Chef (FT) ("Supervisor/a de Cocina de Banquetes")

Chula Vista, CA, USA|Onsite

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 a distinguished luxury resort located in La Jolla, California, offering guests an unparalleled experience with its classic craftsman charm and breathtaking views of the Pacific Ocean and the famous Torrey Pines Golf Course. This AAA Five Diamond rated resort features 170 elegant rooms and suites, two outstanding restaurants, a full-service spa, and versatile meeting spaces, all designed to provide a memorable and premium experience for guests. As part of Evans Hotels, LLC, a family-owned and operated business, The Lodge at Torrey Pines embodies a commitment to exceptional service, employee well-being, and community involvement. Evans... 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
Ability to attain a valid San Diego County Food Handler certification upon hire
Availability to work weekends and holidays
Basic computer skills
Ability to stand, kneel, squat for prolonged periods and lift up to 25 lbs
Ability to maintain a friendly, professional, team-oriented, positive demeanor under stress

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
Instructs the culinary team on established safety and emergency procedures
Keeps work areas neat and clean during preparation, service, and closing
Leads by example, projecting a positive, professional appearance and demeanor to guests and associates alike
Responds swiftly and professionally to guest feedback and kitchen-related concerns
Adheres to payroll and uniform protocols, and attends relevant department meetings
Performs additional duties and responsibilities as directed by the leadership team

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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