Job Overview
Compensation
Salary
Range $80,000.00 - $85,000.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
Retirement Plan
Employee Discounts
Employee assistance program
Complimentary Meals
Job Description
Sheraton San Diego Resort is a prominent downtown waterfront resort located in San Diego, offering guests breathtaking views of the city skyline and the serene San Diego Bay. As part of the distinguished Marriott International family, Sheraton San Diego Resort combines luxury with comfort, providing guests an elevated and memorable stay experience. The resort’s commitment to quality and excellence is evident through its comprehensive amenities, exceptional service, and stunning environment that appeals to both leisure and business travelers alike. The resort fosters a culture that values both guest satisfaction and associate well-being, emphasizing a balanced workplace where employees are valued and empowered to deliver outstanding service. This supportive environment contributes significantly to the resort’s reputation as a desirable destination for visitors and a great employer for hospitality professionals.
The Senior Restaurant Chef position at Sheraton San Diego Resort is a dynamic leadership role that is integral to the resort’s culinary operations. This role involves managing the daily culinary functions of the resort’s restaurant outlets, ensuring that every dish served meets the highest standards of quality, creativity, and consistency aligned with Marriott and Sheraton brand expectations. The Senior Restaurant Chef is responsible not only for culinary excellence but also for operational management, including sanitation compliance, labor control, menu development, food costing, and inventory management. This role is crucial in maintaining the resort’s high-volume luxury standards in a fast-paced and guest-focused environment.
Ideal candidates for this position are seasoned culinary professionals with at least five years of leadership experience in upscale hotels, resorts, or restaurants. Candidates should bring a passion for hospitality excellence, a strong command of culinary techniques, and the ability to inspire and develop diverse kitchen teams. The role demands excellent communication, organizational, and time-management skills, coupled with physical stamina to work in demanding kitchen conditions. The salary range for this position is competitive, from $80,000 to $85,000 annually, reflecting the seniority and responsibilities involved. Work hours are flexible and include holidays, evenings, nights, weekends, and special events, requiring adaptability and commitment.
Joining Sheraton San Diego Resort means becoming part of a team that values professionalism, innovation, and teamwork. The resort provides a comprehensive benefits package which includes medical, dental, vision, and life insurance; paid time off; retirement plans; employee discounts; an employee assistance program; and complimentary meals. This robust package supports employees’ health, well-being, and work-life balance. The resort’s reputation for excellent guest experiences and dedication to associate satisfaction creates a work environment where employees can thrive and build rewarding careers in the hospitality industry. This position is ideal for culinary leaders who are eager to make a significant impact in a renowned luxury resort setting while enjoying the vibrant culture and amenities of beautiful San Diego, California.
The Senior Restaurant Chef position at Sheraton San Diego Resort is a dynamic leadership role that is integral to the resort’s culinary operations. This role involves managing the daily culinary functions of the resort’s restaurant outlets, ensuring that every dish served meets the highest standards of quality, creativity, and consistency aligned with Marriott and Sheraton brand expectations. The Senior Restaurant Chef is responsible not only for culinary excellence but also for operational management, including sanitation compliance, labor control, menu development, food costing, and inventory management. This role is crucial in maintaining the resort’s high-volume luxury standards in a fast-paced and guest-focused environment.
Ideal candidates for this position are seasoned culinary professionals with at least five years of leadership experience in upscale hotels, resorts, or restaurants. Candidates should bring a passion for hospitality excellence, a strong command of culinary techniques, and the ability to inspire and develop diverse kitchen teams. The role demands excellent communication, organizational, and time-management skills, coupled with physical stamina to work in demanding kitchen conditions. The salary range for this position is competitive, from $80,000 to $85,000 annually, reflecting the seniority and responsibilities involved. Work hours are flexible and include holidays, evenings, nights, weekends, and special events, requiring adaptability and commitment.
Joining Sheraton San Diego Resort means becoming part of a team that values professionalism, innovation, and teamwork. The resort provides a comprehensive benefits package which includes medical, dental, vision, and life insurance; paid time off; retirement plans; employee discounts; an employee assistance program; and complimentary meals. This robust package supports employees’ health, well-being, and work-life balance. The resort’s reputation for excellent guest experiences and dedication to associate satisfaction creates a work environment where employees can thrive and build rewarding careers in the hospitality industry. This position is ideal for culinary leaders who are eager to make a significant impact in a renowned luxury resort setting while enjoying the vibrant culture and amenities of beautiful San Diego, California.
Job Requirements
- Minimum of 5 years of culinary leadership experience in hotels, resorts, or upscale restaurants required
- previous luxury hospitality or high-volume resort experience preferred
- culinary degree or equivalent professional experience preferred
- ServSafe Certification or equivalent food safety certification preferred
- strong knowledge of culinary techniques, food safety standards, sanitation practices, and kitchen operations
- ability to lead, motivate, and develop diverse culinary teams in a fast-paced environment
- must possess excellent communication, organization, leadership, and time-management skills
- must be detail-oriented and able to multi-task effectively
- ability to maintain professionalism and composure in high-pressure situations
- must be able to push, pull, bend, squat, and lift up to 50 pounds regularly
- ability to stand and work for extended periods in hot, noisy, and fast-paced kitchen environments
- ability to work cohesively with co-workers and all departments as part of a team
- Marriott brand experience preferred
- banquet and multi-outlet restaurant experience preferred
- experience with menu development, food costing, inventory management, and purchasing practices preferred
Job Qualifications
- Minimum of 5 years of culinary leadership experience in hotels, resorts, or upscale restaurants
- culinary degree or equivalent professional experience preferred
- strong knowledge of culinary techniques, food safety standards, sanitation practices, and kitchen operations
- ability to lead, motivate, and develop diverse culinary teams in a fast-paced environment
- excellent communication, organization, leadership, and time-management skills
- detail-oriented and able to multi-task effectively
- ability to maintain professionalism and composure in high-pressure situations
- ability to work cohesively with co-workers and all departments as part of a team
- Marriott brand experience preferred
- banquet and multi-outlet restaurant experience preferred
- experience with menu development, food costing, inventory management, and purchasing practices preferred
Job Duties
- Lead day-to-day culinary execution for assigned restaurant outlets and special events
- ensure consistency, quality, presentation, and portion standards for all menu items
- maintain cleanliness, organization, and sanitation standards in compliance with Marriott standards and local health regulations
- assist with developing seasonal menus, specials, and promotional offerings
- monitor food production levels and minimize waste to maximize profitability
- supervise, coach, and mentor sous chefs, cooks, and stewarding staff
- foster a positive, professional, and collaborative kitchen culture
- conduct training on recipes, plating standards, culinary techniques, and safety procedures
- support recruitment, onboarding, scheduling, and performance management efforts
- assist with labor management and scheduling to achieve productivity goals
- monitor food costs, inventory levels, purchasing practices, and cost-control initiatives
- participate in monthly inventory processes and operational budgeting efforts
- maintain exceptional culinary presentation and guest satisfaction standards at all times
- collaborate with front-of-house leadership to ensure seamless service execution
- respond professionally and efficiently to guest feedback and operational challenges
- support banquet operations and resort-wide culinary initiatives as needed
- follow all company safety, sanitation, and security procedures
- follow Marriott brand standards, resort policies, and standard operating procedures
- adhere to attendance, reliability, and professionalism standards
- perform all additional duties as assigned by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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