Chef de Cuisine (FT) ("Chef de Cocina")

Chef de Cuisine (FT) ("Chef de Cocina")

Salary Range $95,000.00 - $110,000.00 Salary/year Level Experienced Position Type Full Time Job Shift Day / Evening Category Management and Supervisory

Location

The Grill at Torrey Pines Located at The Lodge at Torrey Pines in La Jolla, The Grill embraces the nostalgia of cooking over an open fire. Guests can savor the smoky flavors of dishes from the restaurant's custom-built wood-burning rotisserie and cozy up for a leisurely meal complete with sweeping views of the iconic Torrey Pines Golf Course. The Grill's welcoming ambiance and exceptional service promise a memorable experience for breakfast, lunch, and dinner.

Summary

The Chef de Cuisine ("Chef de Cocina" ) is the culinary leader of The Grill. This role is responsible for conceptualizing, developing, and executing an exceptional seasonal menu that showcases locally sourced, sustainable ingredients. The Chef de Cuisine will lead and inspire a high-performing kitchen team while ensuring operational excellence, culinary creativity, and consistency. This position works closely with hotel and culinary leadership to deliver a world-class dining experience aligned with the restaurant's reputation for excellence.

Pay & Perks

Compensation: $95,000 - $110,000 DOE**

Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.

Discounted Hotel Rooms for you, family and friends.

Free Employee Parking and/or discounted MTS Pronto card

Free Meals & Refreshments during working shifts

Career advancement opportunities!

Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.

Discounts on cell phone bills, shoes, gym memberships, and more!

Essential Duties

• Lead and manage all aspects of The Grill in collaboration with the Executive Chef and F&B leadership team.
• Direct menu development, ensuring seasonality, creativity, and alignment with the restaurant's farm-to-table philosophy and luxury guest expectations.
• Works closely with the sommelier on wine pairing for special menus.
• Maintain a strong presence in the kitchen to ensure excellence in preparation, presentation, and flavor.
• Cultivate partnerships with local farmers, purveyors, and artisans to source premium, sustainable ingredients.
• Anticipate industry trends and guest preferences to drive culinary innovation and differentiation.
• Elevate the restaurant's reputation by delivering exceptional dining experiences for discerning guests.
• Work closely with the Executive Chef and hotel leadership to ensure a seamless guest experience aligned with luxury standards.
• Recruit, train, and mentor top culinary talent, fostering a positive, collaborative, and growth-oriented kitchen culture.
• Develop and implement training programs and formal evaluations to build skills and promote career growth.
• Provide clear communication and leadership through pre-shift meetings, coaching, and performance feedback.
• Supervise and schedule Sous Chefs, Line Cooks, and Prep Cooks, ensuring consistency and accountability.
• Oversee all aspects of kitchen operations, including prep, line execution, sanitation, and inventory management.
• Ensure kitchens, equipment, and related areas are maintained at the highest standards of cleanliness and sanitation, exceeding Health Department regulations and hotel standards.
• Manage food and labor costs to achieve financial goals while upholding the highest culinary standards.
• Build strong vendor relationships to support menu innovation and cost control.
• Performs additional duties and responsibilities as directed by the leadership team.

Qualifications

• At least 5-7 years of progressive culinary leadership in a high-volume, upscale restaurant environment preferred.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Availability to work on weekends and holidays is required.
• Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook).
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense.
• RBS Certification required.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.