Sous Chef (Float)

Mission Pacific Hotel and The Seabird Resort are award-winning resorts recognized by Travel & Leisure World's Best Awards 2024. Mission Pacific holds the prestigious #1 hotel ranking in California and the Continental U.S., while The Seabird is ranked #3 in California. These establishments are known for their luxury hospitality, exceptional guest experiences, and commitment to quality and excellence. Both resorts focus on providing authentic and memorable experiences to their guests through outstanding service, exquisite culinary offerings, and a unique ambiance that captures the spirit of their coastal locations. The resorts operate with a strong emphasis on collaboration, continuous professional development, and maintaining a positive, productive work environment for all employees. Joining this team means becoming part of a celebrated and dynamic hospitality group that values innovation, dedication, and genuine hospitality.

We are currently seeking an experienced culinary leader to join our culinary team in a key management role. This position offers a competitive salary range of $70,304 to $86,600 and provides an excellent opportunity for professional growth within a luxury hospitality environment. The role involves managing daily kitchen operations, supervising and mentoring culinary staff, developing creative menu items, and ensuring that all food preparation meets the highest standards of quality and consistency. The successful candidate will act as a liaison between dining room operations and culinary staff, coordinate special events and holiday functions, and participate in marketing initiatives related to the restaurant. This leadership role requires strong organizational skills, a commitment to excellence, and the ability to inspire a team to deliver exceptional guest service. Responsibilities include managing payroll, scheduling, food costing, maintaining a sanitary work environment, and ensuring all equipment is kept in excellent condition. The role also demands flexibility to work varying shifts, including evenings, weekends, holidays, and overtime as needed. Additionally, the culinary leader will provide mentorship and coaching to both new and experienced staff and contribute to the continuous improvement of culinary techniques and guest experiences at these renowned resorts.