Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $26.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
retirement plans
Employee Discounts
Employee assistance program
complimentary parking
Complimentary Meals
Job Description
Sheraton San Diego Resort is a prominent downtown waterfront resort located in the heart of San Diego, offering spectacular views of both downtown and the San Diego Bay. Known for its commitment to excellent guest experiences, Sheraton San Diego Resort blends the comfort of upscale accommodations with the dynamic pulse of the city. The resort appeals to business travelers and tourists alike, providing a blend of luxury, convenience, and a vibrant social atmosphere. With its breathtaking location, the resort is a popular destination for conventions, weddings, and leisure stays, making it a hub of activity and hospitality excellence. The resort's... Show More
Job Requirements
- Understand the mission, vision, and goals of the hotel
- able to prioritize and work efficiently with limited supervision
- detail-oriented and able to multi-task
- must speak and understand the primary workplace language
- excellent communication and organizational skills
- ability to push, pull, bend, squat, and lift regularly
- use PPE as required
- perform duties with attention to detail, speed, and accuracy
- remain calm and resolve problems using good judgment
- follow directions thoroughly
- understand guests' service needs
- work well under pressure
- able to transport goods to the workstation
- work in hot, noisy, and close conditions
- use all senses to ensure quality standards
- comprehend and follow recipes
Job Qualifications
- Minimum of 3 years experience in a culinary supervisory role
- culinary degree preferred or equivalent combination of education and experience
- strong leadership and communication skills
- knowledge of all kitchen stations including banquets and a la carte
- food safety certification
- ability to train and supervise staff
Job Duties
- Run the cooking line
- supervise the preparation of sauces
- supervise cooks
- take charge of the kitchen in the absence of the Sous Chef
- maintain highest standards of food quality and presentation
- liaise with banquet and restaurant managers
- minimize overproduction and food waste
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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