Sous Chef, Banquets - Hotel del Coronado, A Curio Collection by Hilton
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,000.00 - $71,600.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Discounted travel
career growth
Employee assistance program
recognition programs
Job Description
Hotel del Coronado is an iconic luxury beach resort located on Coronado Island, just minutes from Downtown San Diego. Established in 1888, it is one of the last surviving wooden Victorian beach resorts in the world and has recently undergone a $400 million renovation and expansion. The property now spans 28 acres and includes over 750 rooms, cottages, and villas, along with more than 65,000 square feet of banquet space. Guests enjoy ten diverse food and beverage outlets, including four restaurants, two bars, a food truck, marketplace, ice cream shop, and in-room dining, offering a variety of culinary experiences in... Show More
Job Requirements
- High school diploma or equivalent
- valid County of San Diego Food Handlers Card
- 2-3 years of kitchen leadership experience in banquet operations
- knowledge of health, safety and food safety regulations
- ability to work flexible hours including weekends and holidays
- strong organizational skills
- excellent communication and team leadership abilities
- experience with cost control and inventory management
Job Qualifications
- At least 2-3 years of kitchen leadership experience in a high-volume and hotel banquet operation
- prior union management experience is a plus
- strong leadership and team management skills
- excellent communication and interpersonal abilities
- ability to work under pressure in a fast-paced environment
- knowledge of food safety and sanitation standards
- experience in menu development and cost control
- proficiency in managing kitchen operations and staff training
Job Duties
- Manage all aspects of the kitchen including operational, quality and administrative functions
- manage the provision of food to food and beverage outlets and ensure compliance with current legislation
- assist in positive outcomes from guest queries in a timely and efficient manner
- ensure food stuffs are of good quality and stored correctly
- contribute to menu creation by responding and incorporating guest feedback
- ensure consistent production of high quality food through all hotel food outlets
- manage customer relations in the absence of the Executive Banquet Chef
- ensure resources support business needs through effective management of working rotations
- support brand standards through training and assessment of the team
- manage the kitchen brigade effectively to ensure a well-organized, motivated team
- control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- assist other departments wherever necessary and maintain good working relationships
- comply with hotel security, fire regulations and all health, safety and food safety legislation
- report maintenance, hygiene and hazard issues
- be environmentally aware
- maintain required County of San Diego Food Handlers Card
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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