Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $31.00
Work Schedule
Day Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k with match
Life insurance
Paid Time Off
discounted hotel rooms
Free Meals
Career advancement opportunities
Job Description
Dockside 1953 is the premier nautical-inspired restaurant located within the esteemed Bahia Resort Hotel in San Diego, California. Renowned for its stunning setting on a picturesque peninsula that juts out into Mission Bay, Dockside 1953 offers a unique dining experience with its extensive outdoor patio equipped with cozy fire pits, breathtaking views of the marina, and a covered trellis that shelters guests from the sun and rain. The restaurant proudly ranks among the top three dining destinations on TripAdvisor for the San Diego area, highlighting its reputation for exceptional cuisine and guest experience. The menu features fresh California fare designed... Show More
Job Requirements
- High school diploma or equivalent
- minimum 3 years of culinary experience preferably in a hotel or similar setting
- ability to work flexible shifts including weekends and holidays
- must obtain valid San Diego County Food Handler certification
- physical ability to stand and perform manual tasks for entire shift
- excellent communication and leadership skills
- must be able to work in a fast-paced environment
- reliable and punctual
Job Qualifications
- At least 3 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
- must be able to attain a valid San Diego County Food Handler certification upon hire
- ability to always 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 50 lbs
Job Duties
- Rotates to kitchens based on need including cafeteria, banquets, outlets, acts as the Executive Chef or head chef of a kitchen in their absence or as supplemental to the executive chef
- coordinates daily activities of the kitchen with key departments such as banquets, front of house teams, stewarding and maintenance
- ensures all production by the line staff is done correctly and in a timely manner
- supervises cooking and other kitchen personnel
- coordinates their assignments to ensure economical and timely food production
- trains and motivates all hourly staff and some managers in their respective positions
- lead pre-shift, standup meetings and periodic trainings in the kitchen
- ensures safety meetings happen in accordance with company standards
- assists in the evaluation of candidates/hires
- makes recommendations for hiring
- run stages
- monitors attendance and performance and logs deficiencies as well as successes
- manages food inventory and purchasing
- controls food cost through coordination of purchases and requisitioning and production control
- continuously monitors and evaluates quality, consistency, and timing of the product utilizing company standards
- assists the Exec Chef in the execution/roll-out of new recipes and menu items
- inspects and ensures equipment is maintained in working order and appropriate personnel and/or vendors are notified as needed to repair
- attends meetings with catering personnel to review daily functions and oversee banquet food production and presentation
- performs additional duties as directed by leadership team
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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