Sous Chef (FT) ("Supervisor/a de Cocina")

Sous Chef (FT) ("Supervisor de Cocina")

The Lodge at Torrey Pines, La Jolla, CA 92037

Overview

Salary Range $70,304.00 - $78,000.00 Salary/year Level Experienced Position Type Full Time Job Shift Exempt Category Restaurant - Food Service - Non Supervisory

Description

The Lodge at Torrey Pines Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service. The Lodge at Torrey Pines 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.

The Sous Chef ("Supervisor de Cocina") position oversees all culinary operations in the hotel by managing and directing the kitchen's employees. Ensures a product of high quality and value is consistently achieved. Contributes to the overall success of all culinary operations. PAY & PERKS

• Compensation: $70,304 - $78,000 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

• Works under the guidance of the Executive Chef, Chef de Cuisine, Executive Sous Chef, and other Evans Hotels leadership.
• Oversees all culinary operations of the hotel and manages kitchen staff, including in the Chef de Cuisine's absence.
• Coordinates administration, production, and service of culinary functions.
• Assists the Chef de Cuisine and Executive Sous Chef with staff training, and in developing, costing, and implementing menus.
• Oversees daily inventory and ordering with a keen focus on waste reduction and food costing.
• Adheres to recipes and techniques instructed by chefs.
• Ensures kitchens are maintained at the highest level of sanitation as prescribed by the San Diego Health Department and hotel standards.
• Instructs the culinary team on established safety and emergency procedures.
• Keeps work areas neat and clean during preparation, service, and closing.
• Leads by example, projecting a positive, professional appearance and demeanor to guests and associates alike.
• Responds swiftly and professionally to guest feedback and kitchen-related concerns.
• Adheres to payroll and uniform protocols, and attends relevant department meetings.
• Performs additional duties and responsibilities as directed by the leadership team.

Qualifications

• At least 5 years of experience as a lead line cook or supervisor, or 2 years of experience as a Sous Chef.
• A combination of experience, education, and/or training may be substituted for the above requirements.
• Prior experience in a upscale restaurant environment preferred.
• Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations.
• Availability to work weekends and holidays is required.
• Basic computer skills and willingness to learn common software programs as needed.
• Must be able to attain a valid San Diego County Food Handler certification upon hire; Evans Hotels will provide training at company expense.
• Ability to 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.
• This position will be filled in accordance with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et seq.