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
Discounted travel
Career Development
Employee assistance program
recognition programs
Job Description
Hotel del Coronado is a renowned and iconic Victorian beach resort located on Coronado Island, just minutes from Downtown San Diego. With a history dating back to 1888, this exquisite 28-acre property has undergone a $400 million renovation and expansion, enhancing its grandeur and facilities. The resort boasts over 750 rooms, cottages, and villas, complemented by 65,000 square feet of banquet space. Guests can enjoy a diverse range of dining options, including 4 restaurants, 2 bars, a food truck, a marketplace, an ice cream shop, and in-room dining services. This blend of historic charm and modern luxury makes Hotel del... Show More
Job Requirements
- Bachelor's degree or equivalent experience
- Minimum 5 years of experience in culinary management
- Strong banquet experience
- Proven leadership skills
- Knowledge of health and safety regulations
- Ability to work flexible hours including weekends and holidays
- Strong organizational and multitasking abilities
Job Qualifications
- Bachelor's degree in culinary arts or related field preferred
- Extensive experience in banquet operations and culinary management
- Proven ability to lead and develop a team of managers
- Strong knowledge of food safety and sanitation standards
- Experience in recipe development and menu research and development
- Excellent communication and interpersonal skills
- Ability to work in a fast-paced and dynamic environment
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations, to include preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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 to include providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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