Executive Sous Chef

San Diego, CA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $96,000.00 - $98,000.00

Benefits

competitive pay

Health Insurance

Dental Insurance

Matching 401k

Paid Time Off

Complementary parking

meals

Job Description

Estancia La Jolla is a distinguished AAA Four Diamond boutique hotel nestled in Southern California, celebrated for its unique hacienda-style architecture, lush gardens, and curated artwork. The property reflects a rich history dating back to the late 1800s when it was originally a ranch, blending historical charm with contemporary elegance in its 210 casually sophisticated rooms and suites. As a part of Noble House Hotels and Resorts, Estancia La Jolla offers a luxurious yet welcoming escape for both leisure and business travelers, emphasizing exceptional guest experiences, impeccable service, and a refined atmosphere. Recognized as a TOP Workplace in San Diego from 2022 to 2025 and nationwide from 2023 to 2026, the hotel fosters a work culture built around core values of teamwork, professionalism, and fun, striving to create an environment where employees thrive and guests receive unparalleled hospitality.

The Executive Sous Chef role at Estancia La Jolla is pivotal to the hotel's culinary success, responsible for supporting the Executive Chef in overseeing all culinary operations across the property. This includes the planning, preparation, production, and presentation of food while ensuring the highest standards of quality, safety, and guest satisfaction are consistently met or exceeded. The Executive Sous Chef plays a leadership role in managing and mentoring culinary staff, coordinating between different teams, and implementing innovative food trends that reflect regional tastes and preferences. Key responsibilities encompass directing the day-to-day culinary functions, maintaining budgetary controls, and applying analytical tools to maximize financial performance without compromising quality or guest experience.

This position requires a strategic mindset combined with hands-on culinary expertise, as well as strong interpersonal skills to engage with guests and team members alike. The Executive Sous Chef is expected to uphold the company’s commitment to safety and sanitation regulations, foster a positive work environment, and contribute to the hotel’s reputation as a preferred destination for luxury and comfort. Candidates must demonstrate a passion for quality food production, an ability to efficiently manage both personnel and resources, and a dedication to delivering outstanding results. This leadership opportunity offers the chance to work at a celebrated hotel known for its historical significance, award-winning team, and generous employee benefits that support career growth, wellness, and work-life balance.

Job Requirements

completion of an approved culinary program or apprenticeship
associates or bachelors degree in culinary arts preferred
at least two years of experience in culinary management as Executive Sous Chef or similar role
solid knowledge of culinary operations and service standards
ability to lead and coordinate staff effectively
ability to provide mentorship and training
knowledge of marketing plans, safety, labor relations, budgeting, and quality assurance
ability to complete required training
ability to monitor labor and meet labor cost objectives
strong guest service and communication skills
ability to work varied shifts including weekends and holidays
ability to stand for long periods
positive attitude and professional demeanor

Job Qualifications

completion of an approved culinary program or apprenticeship
associates or bachelors degree in culinary arts preferred
at least two years of experience with increasing responsibility in culinary management as Executive Sous Chef or comparable position
solid knowledge of high-quality culinary operations and management
ability to lead and coordinate staff in high volume and time-sensitive environments
ability to mentor and train staff to meet or exceed guest expectations
knowledge of marketing plans, safety programs, labor relations, business plans, budgeting, quality assurance, hospitality law, and long-range planning
strong communication and interpersonal skills
excellent customer service skills

Job Duties

support the Executive Chef with directing and overseeing all culinary operations
plan, prepare, produce, and present food ensuring high-quality and safety standards
manage subordinate managers, supervisors, and team members in culinary areas
interview, hire, and train culinary team members
monitor day-to-day culinary operations and take corrective actions as needed
achieve budgeted revenues and control expenses to maximize profitability
interact with guests to monitor satisfaction, address complaints, and improve food offerings