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

LOCATIONDockside 1953Dockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953's extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner.The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.SUMMARYThe Chef de Cuisine (“Chef de Cocina”) manages and operates restaurant culinary operations while leading and directing its staff. Is responsible for preparation and service of restaurant menus ensuring that the highest level of quality is consistently achieved. Contributes to the overall organization and direction of all culinary operations.PAY & PERKSCompensation: $80,000 - $95,000 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 friendsFree Employee Parking and/or discounted MTS Pronto cardFree Meals & Refreshments during working shiftsCareer 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 DUTIESCoordinates all administration, production and service of restaurant operations from a culinary perspective.Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike.Ensures the kitchens and their related equipment and areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department as well as the hotel standards.Creates and develops recipes, special dishes, and menus.Maintains consistent quality of dishes at all times.Works closely with the Executive Chef in the drafting, designing and implementation of the menus.Recruit, interview, and train all kitchen staff, including overseeing the training of new chefs, cooks, and stewards, while motivating and promoting talent.Liaises with other operating departments to guarantee the quality of services rendered.Assists in the identification and procurement of specialty foodstuffs for restaurant and special menus.Instructs all department personnel in established safety and emergency standards.Assists in the oversight of all culinary operations, and manages these operations in the absence of the Executive Chef and Executive Sous Chef.Performs additional duties and responsibilities as directed by the leadership team.QUALIFICATIONSAt least 2-3 years of relevant experience and/or training.A combination of experience, education, and/or training may be substituted for either requirement.Previous similar position in a hotel, or similar business entity preferred.Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations.Availability to work on weekends and holidays is required.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 25 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. #J-18808-Ljbffr