Sous Chef, Sun Deck - Hotel del Coronado, A Curio Collection by Hilton
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $72,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel program
career growth
Employee assistance program
recognition programs
Job Description
The iconic Hotel del Coronado is a historic and legendary beach resort located on Coronado Island, just minutes from Downtown San Diego. Established in 1888, this stunning 28-acre property is one of the last surviving wooden Victorian beach resorts in the world. Following a $400 million renovation and expansion, the resort now boasts over 750 rooms, cottages, and villas along with 65,000 square feet of banquet space. Unique dining experiences are part of the appeal with 10 food and beverage outlets, including four restaurants, two bars, a food truck, a marketplace, an ice cream shop, and in-room dining options. With... Show More
Job Requirements
- High school diploma or equivalent
- Culinary degree or certification preferred
- Minimum of 3 years culinary experience in a supervisory or sous chef role
- Availability to work weekdays, weekends and holidays
- Ability to work in a fast-paced, high-volume kitchen environment
- Knowledge of food safety standards and regulations
- Strong interpersonal and leadership skills
Job Qualifications
- Proven experience in a culinary leadership role
- Knowledge of food safety and sanitation regulations
- Ability to supervise and train kitchen staff
- Strong creativity and menu development skills
- Excellent organizational and multitasking abilities
- Effective communication and team leadership skills
- Passion for delivering exceptional guest experiences
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations
- Assist with preparation and production of all hotel meals
- Ensure food quality and presentation meet high standards
- Maintain compliance with safety and sanitation standards and regulations
- Manage team member productivity and performance including supervision, training, scheduling, and evaluations
- Implement policies and procedures to control costs and enhance profitability
- Create and implement menu selections for special banquet themes and events
- Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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