Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $150,000.00 - $185,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k
Life insurance
Paid sick time
Paid vacation time
Employee Discounts
Free Meals
Free parking
Job Description
The Lodge at Torrey Pines is a distinguished AAA Five Diamond rated resort located in La Jolla, California, renowned for its stunning views of the Pacific Ocean and the world-famous Torrey Pines Golf Course. This luxurious property features 170 elegantly appointed rooms and suites, along with two acclaimed restaurants, a full-service spa, versatile meeting spaces, and a commitment to unparalleled guest service. Owned and operated by Evans Hotels, LLC, a family-owned business devoted to fostering employee well-being and professional growth, The Lodge combines a timeless craftsman design with modern luxury, creating an extraordinary hospitality experience. Evans Hotels places a strong... Show More
Job Requirements
- Bachelor's degree in culinary arts, hotel/restaurant management, business administration, or related field preferred
- Minimum of 6 years progressive culinary leadership experience preferably in luxury or fine dining environments
- Experience as executive chef or senior culinary leader in luxury hotel, boutique resort, or fine dining establishment
- Must have availability to work weekends and holidays
- Ability to maintain professional and positive demeanor under stress
- Must have or be able to obtain valid San Diego County Food Handler certification
- RBS certification required
- Ability to stand, kneel, squat for prolonged periods and lift up to 50 lbs
- Experience with Microsoft Office suite
- Previous similar hotel or business experience preferred
- Position to be filled in accordance with California labor and municipal codes
Job Qualifications
- Bachelor's degree in Culinary Arts, Hotel/Restaurant Management, Business Administration, or a related field preferred
- At least 6 years of progressive culinary leadership experience, preferably in luxury or fine dining environments
- Experience as Executive Chef or in a senior culinary leadership role, preferably in a luxury hotel, boutique resort, or fine dining establishment
- 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
- Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges
- Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook)
- Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense
- RBS Certification required
- Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs
- The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.
Job Duties
- Lead and manage all culinary and stewarding operations across the resort including The Grill, A.R. Valentien, banquets, in-room dining, in-room amenities, poolside, and golf F&B outlets
- Lead the team in achieving guest satisfaction goals and upholding Five-Star and AAA Five Diamond standards
- Maintain a hands-on approach to kitchen management, ensuring excellence in preparation, presentation, and taste
- Work with the chefs to coordinate kitchen and front-of-house operations, ensuring smooth service flow and excellent guest experiences
- Attend pre-shift and stand-up meetings throughout the culinary division
- Direct menu development across all outlets, ensuring seasonality, creativity, consistency, and alignment with the hotel’s vision and luxury guest expectations
- Collaborate with catering and banquet teams to design and execute seasonal event menus that highlight culinary excellence and local ingredients, supporting revenue and brand differentiation
- Stay ahead of industry trends and guest preferences to drive innovation and differentiation
- Ensure the highest standard of food quality, cleanliness, and consistency across all service periods and outlets
- Lead departmental planning and budgeting, controlling labor, food, and operating costs to achieve or exceed revenue goals and profit margins
- Drive efficiencies and productivity across all back-of-house operations
- Participate in long-range planning and executive-level decision-making to support the property’s overall business goals
- Lead and mentor a diverse, high-performing culinary team through daily coaching, cross-training, and performance evaluations
- Foster a positive, collaborative work environment with a strong sense of accountability and pride in hospitality
- Partner with Human Resources to recruit, train, coach, and retain top culinary talent across the division
- Respond to guest feedback, continuously improving food offerings and service delivery
- Conduct and document daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards as set by the San Diego Health Department and hotel policies
- Implement Evans Hotels' associate safety SOPs, ensuring a robust safety culture throughout the food and beverage division
- Maintain a safe work environment for staff and guests by enforcing safety protocols, conducting regular safety audits, and ensuring all equipment and facilities are in proper working order
- Collaborate with hotel engineering and housekeeping departments to address and resolve any safety concerns promptly
- Partner with the Hotel General Manager, Director of Food & Beverage, Restaurant General Managers, Banquet and Catering leaders, and the culinary leadership team to align culinary experiences, seasonal menus, service flow, and programming with guest expectations, brand standards, and the hotel’s culinary vision
- Ensure all departmental policies, procedures, and SOPs are documented, updated, and consistently followed
- Perform additional duties and responsibilities as directed by the leadership team
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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