Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $72,000.00 - $78,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k with match
Life insurance
Paid sick leave
Paid vacation
Employee Discounts
Free Meals
free employee parking
Job Description
The Lodge at Torrey Pines is a distinguished AAA Five Diamond rated resort located in one of California's most scenic destinations. Overlooking the prestigious Torrey Pines Golf Course with breathtaking views of the Pacific Ocean, this luxurious property offers 170 elegantly appointed rooms and suites, two top-tier restaurants, a full-service spa, versatile meeting spaces, and an unwavering commitment to exceptional service. The Lodge is renowned for its timeless craftsman charm and impeccable attention to detail, making it a favorite destination for guests seeking both relaxation and sophistication in a stunning natural setting.
Owned and operated by Evans Hotels, LLC, a... Show More
Owned and operated by Evans Hotels, LLC, a... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 2 years experience as Sous Chef or 5 years as lead line cook or supervisor
- Ability to work weekends and holidays
- Valid San Diego County Food Handler certification or ability to obtain upon hire
- Basic computer literacy
- Physical ability to stand, kneel, squat for entire shift and lift up to 25 lbs
- Strong leadership and communication skills
- Commitment to sanitation and safety standards
- Availability to work in accordance with California Labor Code and local municipal codes
Job Qualifications
- At least 5 years experience as a lead line cook or supervisor, or 2 years as a Sous Chef
- Combination of experience, education, or training may substitute requirements
- Prior experience in high-volume, upscale restaurant preferred
- Experience managing shifts including scheduling, performance management, problem-solving, guest service, and daily operations
- Availability to work weekends and holidays
- Basic computer skills and willingness to learn software
- Ability to attain valid San Diego County Food Handler certification upon hire
- Ability to maintain friendly, professional, team-oriented, positive demeanor especially under stress
- Ability to stand, kneel, squat for prolonged periods and lift up to 25 lbs
- Compliant with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et seq
Job Duties
- Work under guidance of Executive Chef, Chef de Cuisine, Executive Sous Chef, and Evans Hotels leadership
- Oversee all culinary operations of the hotel and manage kitchen staff, including in Chef de Cuisine's absence
- Coordinate administration, production, and service of culinary functions
- Assist Chef de Cuisine and Executive Sous Chef with staff training and menu development, costing, and implementation
- Oversee daily inventory and ordering with focus on waste reduction and food costing
- Adhere to recipes and techniques instructed by chefs
- Ensure kitchens meet sanitation standards prescribed by the San Diego Health Department and hotel policies
- Instruct culinary team on safety and emergency procedures
- Maintain cleanliness in work areas during preparation, service, and closing
- Lead by example with a positive, professional appearance and demeanor
- Respond promptly and professionally to guest feedback and kitchen-related concerns
- Adhere to payroll and uniform protocols and attend department meetings
- Perform additional duties as directed by leadership team
Restaurants and hotels use OysterLink to hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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