Job Overview
Compensation
Type:
Salary
Rate:
Exact $65,200.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
employee discount
Complimentary Meals
Retirement Plan
Professional Development
Job Description
Rancho Bernardo Inn is a highly awarded destination resort and a proud member of JC Resorts, a distinguished leader in the management and operation of golf and resort properties since 1971. Nestled in the scenic Rancho Bernardo Community, this resort offers an 18-hole championship golf course, a nationally acclaimed spa, and is conveniently located near all major San Diego attractions. The property features sprawling lantern-lit pathways surrounded by beautiful gardens and fountain courtyards, providing both guests and employees with a serene environment punctuated by the tranquility of nature. Rancho Bernardo Inn has consistently been recognized for excellence, including honors like... Show More
Job Requirements
- culinary degree or equivalent professional training
- minimum 3 years of experience in a sous chef or similar role
- ability to lead and manage kitchen staff effectively
- excellent communication skills
- capacity to work flexible hours including weekends and holidays
- knowledge of food safety and sanitation standards
- physical ability to stand for long periods and perform kitchen tasks
Job Qualifications
- proven experience as a sous chef or in a similar culinary leadership role
- culinary degree or equivalent professional training
- strong knowledge of various cooking methods, ingredients, and kitchen equipment
- excellent leadership and interpersonal skills
- ability to work under pressure and maintain high standards in a fast-paced environment
- strong organizational and time-management skills
- knowledge of food safety regulations and procedures
Job Duties
- oversee daily kitchen operations to ensure high standards of food quality and safety
- assist in menu planning and development to create innovative and seasonal dishes
- manage culinary staff including training, scheduling, and performance evaluations
- monitor inventory and order supplies to maintain efficiency and minimize waste
- ensure compliance with health and safety regulations and maintain cleanliness standards
- collaborate with other departments to coordinate banquet and event catering
- contribute to budgeting and cost control to maximize profitability
Job Location
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