Sous Chef

Company Description Fairmont Grand Del Mar is a Forbes Five-Star luxury resort set within San Diego’s Los Peñasquitos Canyon Preserve, just a few miles from the Pacific coastline. The property combines the refined ambiance of a Mediterranean estate with contemporary amenities and personalized service. Team members support experiences that include championship golf, an award‑winning spa, and acclaimed dining, including Addison, Southern California’s only Three‑Michelin‑Star restaurant. The resort features heated pools, scenic trails, wellness offerings, and vibrant lounges, creating a setting focused on relaxation, discovery, and exceptional guest experiences. Working at Fairmont Grand Del Mar offers the opportunity to be part of a distinguished hospitality brand known for high standards and memorable stays. Role Description The Sous Chef is a full‑time, on‑site role based in San Diego, CA, supporting the daily culinary operations of the resort’s restaurants and banquet venues. This role assists the Executive Chef and Chef de Cuisine in planning menus, overseeing food preparation, and ensuring consistent quality and presentation in line with brand and restaurant standards. Daily responsibilities include supervising kitchen staff, managing stations during service, monitoring food safety and sanitation, and coordinating with front‑of‑house teams for smooth service. The Sous Chef participates in ordering and inventory management, helps control food costs, and contributes to training, mentoring, and scheduling team members. This role also supports the development of new dishes, seasonal menus, and special event offerings that reflect the resort’s high culinary standards. Qualifications Strong culinary skills in hot and cold kitchen production, sauce preparation, and plating, with proven experience in upscale or fine‑dining environments. Knowledge of food safety, sanitation standards, and HACCP procedures, with a commitment to maintaining a clean, organized, and safe kitchen. Leadership abilities in supervising kitchen teams, delegating tasks, training cooks, and fostering a respectful, collaborative work environment. Experience in menu execution and development, including understanding of flavor profiles, seasonal ingredients, and presentation standards. Competence in ordering, inventory control, and basic cost management to support food quality and profitability. Strong communication and interpersonal skills to coordinate effectively with culinary, service, and management teams. Ability to work flexible schedules, including evenings, weekends, and holidays, and to perform in a fast‑paced, high‑volume setting. Formal culinary education or equivalent professional experience; prior experience as a Sous Chef or senior line cook is highly beneficial. Familiarity with luxury resort or hotel operations and an understanding of Forbes and Michelin‑level service standards is an asset. #J-18808-Ljbffr