Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $150,000.00 - $185,000.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k with match
Life insurance
Paid sick time
Paid vacation time
discounted hotel rooms
free employee parking
Discounted transportation
Free meals and refreshments
Career advancement opportunities
Discounts on cell phone bills
Discounts on gym memberships
Employee Referral Bonuses
Job Description
The Lodge at Torrey Pines is a distinguished AAA Five Diamond rated luxury resort nestled overlooking the iconic Torrey Pines Golf Course with breathtaking views of the Pacific Ocean. This premier destination features 170 exquisite rooms and suites, two exceptional restaurants, a full-service spa, versatile meeting spaces, and a commitment to delivering an unparalleled guest experience. As part of the Evans Hotels family, a family-owned and operated business, The Lodge at Torrey Pines emphasizes nurturing its staff through comprehensive employee well-being programs, leadership training, and community involvement initiatives. By fostering a supportive and engaging work environment, Evans Hotels encourages professional... Show More
Job Requirements
- 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
- 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 position will be filled in accordance with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.
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 in luxury or fine dining environments
- experience as Executive Chef or senior culinary leadership role in luxury hotels, boutique resorts or fine dining establishments
- experience with menu development, kitchen operations and financial management
- strong leadership and team mentoring skills
- ability to manage budgets and control costs effectively
- excellent communication and collaboration abilities
- knowledge of health, safety and sanitation regulations
- proficiency in Microsoft Office
- ability to obtain San Diego County Food Handler certification and RBS Certification
- commitment to guest satisfaction and service excellence
- ability to maintain professionalism and a positive attitude under pressure
- willingness to work weekends and holidays
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 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 highlighting culinary excellence and local ingredients
- 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
- 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 and conducting regular safety audits
- collaborate with hotel engineering and housekeeping to address and resolve safety concerns promptly
- partner with the Hotel General Manager, Director of Food & Beverage, Restaurant General Managers, Banquet and Catering leaders, and 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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