Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,900.00 - $104,600.00
Work Schedule
Standard Hours
Job Description
DoubleTree San Diego Del Mar is a distinguished luxury hotel located in the picturesque coastal area of San Diego. As part of the renowned DoubleTree brand, known globally for its commitment to premium hospitality, the San Diego Del Mar location blends exceptional guest experiences with a stunning seaside ambiance. The hotel offers a wide range of amenities including elegant guest rooms, multiple dining outlets, banquet and event facilities, and in-room dining services, making it a preferred destination for both leisure and business travelers. DoubleTree's core values focus on delivering quality and personalized service, leveraging the strength of its global brand... Show More
Job Requirements
- Successful completion of a background check is required prior to employment
- minimum of 8 years of culinary experience including at least 2 years in an Exec Sous Chef or Sous Chef role
- at least 2 years in a supervisory kitchen leadership position
- minimum 1 year of lead line cook experience
- valid and current food safety certification such as ServSafe or local equivalent
- graduate of an accredited culinary institution or equivalent formal training
- proficient in hospitality software and Microsoft Office Suite
- familiarity with payroll and labor platforms
Job Qualifications
- Minimum of 8 years of culinary experience including at least 2 years in an Exec Sous Chef or Sous Chef role demonstrating progressive leadership and oversight of daily kitchen operations
- at least 2 years in a supervisory kitchen leadership position
- minimum 1 year of lead line cook experience
- deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- valid and current food safety certification ServSafe or local equivalent
- graduate of an accredited culinary institution with certification in professional culinary arts or equivalent formal training
- proficient in industry-standard hospitality software including MICROS POS Oracle hospitality systems and BirchStreet for procurement and cost control
- experienced in using Microsoft Office Suite Excel Outlook Word for inventory management scheduling budgeting and communication at an executive level
- familiarity with payroll and labor platforms such as Paychex
Job Duties
- Lead all aspects of culinary staffing including hiring training performance evaluation and team development fostering a high-performing and engaged kitchen culture
- strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines
- oversee all cooking operations ensuring proper techniques consistent portioning and visually compelling plate presentation that reflects brand standards
- drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
- partner with the GM AGM Director of Food & Beverage and Sales to plan and execute exceptional banquets VIP functions custom events and special events
- implement and maintain rigorous guidelines and control procedures for purchasing receiving and inventory management ensuring quality and cost-efficiency
- requisition food equipment and supplies clearly specifying quality quantity and vendor expectations to support seamless kitchen operations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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