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 Match
Life insurance
Paid Time Off
Employee Discounts
Job Description
The Lodge at Torrey Pines is a luxury resort located in San Diego, California, renowned for its timeless craftsman charm and breathtaking views overlooking the world-famous Torrey Pines Golf Course and the Pacific Ocean. This AAA Five Diamond rated resort features 170 beautifully appointed rooms and suites, two distinguished restaurants, a full-service spa, versatile meeting spaces, and a commitment to delivering unparalleled guest service. Owned and operated by Evans Hotels, LLC, a family-owned business dedicated to supporting its employees professionally and personally, The Lodge offers a nurturing work environment. Evans Hotels invests in its workforce through comprehensive management and leadership... Show More
Job Requirements
- Bachelor's degree in culinary arts, hotel/restaurant management, business administration, or related field preferred
- At least 6 years progressive culinary leadership experience preferably in luxury or fine dining environments
- Experience as executive chef or senior culinary leadership role preferably in luxury hotel, boutique resort, or fine dining establishment
- Ability to attain valid San Diego County Food Handler certification upon hire
- RBS certification required
- Ability to work weekends and holidays
- Ability to stand, kneel, and squat for prolonged periods and lift up to 50 lbs
- Friendly, professional, team-oriented, positive demeanor and diplomatic attitude especially under stress or challenges
- Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook)
- Previous similar position in hotel or similar business preferred
- This position is filled in compliance 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 preferably in luxury or fine dining environments
- Experience as Executive Chef or in senior culinary leadership role preferably in 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 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 provides training at company expense
- RBS Certification required
- Ability to stand, kneel, squat for prolonged periods including entire shift and lift up to 50 lbs
- This position will be filled in accordance with 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 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 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 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
Browse restaurant and hotel jobs on OysterLink.
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