Job Overview
Employment Type
Full-time
Compensation
Salary
Range $53,100.00 - $71,700.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
wellness programs
Job Description
Fairmont Grand Del Mar is a prestigious Forbes Five-Star luxury resort located in the scenic Los Peñasquitos Canyon Preserve in San Diego, California. Known for its Mediterranean-style estate ambiance paired with contemporary amenities and personalized service, this resort offers guests an unforgettable experience through its championship golf course, award-winning spa, and exceptional dining venues, including Addison, Southern California's only Three-Michelin-Star restaurant. The resort's heated pools, scenic trails, wellness programs, and vibrant lounges contribute to a setting designed for relaxation, discovery, and exemplary guest experiences. Team members at Fairmont Grand Del Mar are part of an elite hospitality brand that values excellence, high standards, and creating memorable stays for its discerning clientele.
The role of Sous Chef at Fairmont Grand Del Mar is a full-time, on-site position based in San Diego, CA, with responsibilities centered around supporting the culinary operations of the resort's diverse restaurants and banquet venues. This position works under the guidance of the Executive Chef and Chef de Cuisine, assisting in planning menus that meet the brand’s high culinary standards, overseeing the preparation of food, and ensuring quality and presentation are consistently maintained. Core duties include supervising kitchen staff, managing various stations during service periods, and upholding strict food safety and sanitation protocols. The Sous Chef also coordinates closely with front-of-house teams to facilitate smooth and seamless service.
In addition to managing the kitchen environment, the Sous Chef plays a crucial role in inventory management, ordering supplies, and controlling food costs, contributing to the financial health of the culinary department. The role demands a commitment to training and mentoring junior kitchen staff, fostering a positive and collaborative work environment, and assisting with staff scheduling. Moreover, the Sous Chef is actively involved in the creative culinary process, helping develop new dishes, seasonal menus, and special event offerings that reflect the resort's prestigious reputation and guest expectations. This position offers an excellent opportunity for culinary professionals to advance their careers within an esteemed luxury resort setting, gaining exposure to fine dining and large-scale banquet service in a dynamic and fast-paced environment.
The role of Sous Chef at Fairmont Grand Del Mar is a full-time, on-site position based in San Diego, CA, with responsibilities centered around supporting the culinary operations of the resort's diverse restaurants and banquet venues. This position works under the guidance of the Executive Chef and Chef de Cuisine, assisting in planning menus that meet the brand’s high culinary standards, overseeing the preparation of food, and ensuring quality and presentation are consistently maintained. Core duties include supervising kitchen staff, managing various stations during service periods, and upholding strict food safety and sanitation protocols. The Sous Chef also coordinates closely with front-of-house teams to facilitate smooth and seamless service.
In addition to managing the kitchen environment, the Sous Chef plays a crucial role in inventory management, ordering supplies, and controlling food costs, contributing to the financial health of the culinary department. The role demands a commitment to training and mentoring junior kitchen staff, fostering a positive and collaborative work environment, and assisting with staff scheduling. Moreover, the Sous Chef is actively involved in the creative culinary process, helping develop new dishes, seasonal menus, and special event offerings that reflect the resort's prestigious reputation and guest expectations. This position offers an excellent opportunity for culinary professionals to advance their careers within an esteemed luxury resort setting, gaining exposure to fine dining and large-scale banquet service in a dynamic and fast-paced environment.
Job Requirements
- Formal culinary education or equivalent professional experience
- prior experience as a Sous Chef or senior line cook
- knowledge of food safety, sanitation standards, and HACCP procedures
- ability to work flexible schedules including evenings, weekends, and holidays
- strong leadership and communication skills
- experience in upscale or fine-dining culinary environments
- familiarity with luxury resort or hotel operations
Job Qualifications
- Strong culinary skills in hot and cold kitchen production
- knowledge of food safety and sanitation standards
- leadership abilities in supervising kitchen teams
- experience in menu execution and development
- competence in ordering and inventory control
- strong communication and interpersonal skills
- ability to work flexible schedules
- formal culinary education or equivalent experience
- familiarity with luxury resort or hotel operations
- prior experience as a Sous Chef or senior line cook
Job Duties
- Assist in planning menus
- oversee food preparation and presentation
- supervise kitchen staff
- manage kitchen stations during service
- monitor food safety and sanitation
- coordinate with front-of-house teams
- participate in ordering and inventory management
- help control food costs
- contribute to training and mentoring team members
- support development of new dishes and seasonal menus
Job Criteria
Experience
No experience required
Job Location
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