Executive Sous Chef - Hotel del Coronado, A Curio Collection by Hilton
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $120,000.00 - $140,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel program
Career growth and development
Recognition and rewards programs
Employee assistance program
Job Description
Hotel del Coronado is an iconic and historic resort located on Coronado Island, just minutes from Downtown San Diego. Known as one of the last surviving wooden Victorian beach resorts in the world, this grand establishment was originally built in 1888 and has since become a landmark of grandeur and luxury. Recently, the resort underwent a $400 million renovation and expansion, enhancing its stunning presence and the quality of its amenities. Spanning over 28 acres, the property features more than 750 rooms, cottages, and villas, complemented by 65,000 square feet of banquet space. Guests can enjoy a variety of dining... Show More
Job Requirements
- Bachelor's degree in Culinary Arts or related field preferred
- Minimum 5 years of experience in a senior culinary leadership role preferably in luxury hotels or resorts
- Strong knowledge of health, safety, and sanitation regulations
- Ability to lead and mentor a team of managers
- Exceptional organizational and multitasking skills
- Flexibility to work varied schedules including weekends and holidays
Job Qualifications
- Proven experience in banquet operations management
- Strong leadership and team management skills
- Expertise in recipe development and menu research and development
- Ability to maintain high food quality and safety standards
- Excellent communication and interpersonal skills
- Experience in cost control and profitability management
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations including preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
- Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Monitor and develop team member performance including supervision, counseling, evaluations, training, scheduling, assigning work and recognition
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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