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

LOCATION The Lodge at Torrey Pines is located in La Jolla, CA. It features a timeless craftsman charm, overlooking the Torrey Pines Golf Course and the Pacific Ocean. The AAA Five Diamond rated resort has 170 rooms and suites, two restaurants, a full‑service spa, versatile meeting spaces, and extensive service facilities. SUMMARY The Sous Chef ("Supervisor de Cocina") oversees all culinary operations in the hotel by managing and directing the kitchen staff. The role ensures a high quality and value product, contributing to the overall success of the hotel’s culinary operations. PAY & PERKS Compensation: $74,000 – $78,000, DOE Earn $1,000 for Culinary, Engineering, and Housekeeping roles, 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 and 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 Work under the guidance of the Executive Chef, Chef de Cuisine, Executive Banquet Chef, and other Evans Hotels leadership. Provide support for banquet and restaurant operations, ensuring consistent execution, food quality, and guest satisfaction. Oversee culinary operations and manage kitchen staff in the absence of other culinary leaders. Coordinate the administration, production, and service of culinary functions. Assist with recruiting, onboarding, training, coaching, and developing culinary associates. Oversee daily inventory, ordering, and product rotation with a focus on waste reduction, proper inventory controls, and food cost management. Maintain recipe adherence and portion control to ensure consistent quality and cost efficiency. Ensure kitchens are maintained at the highest level of sanitation per San Diego Health Department and hotel standards. Instruct the culinary team on established safety and emergency procedures. Keep work areas neat and clean during preparation, service, and closing. Lead by example, projecting a positive, professional appearance and demeanor to guests and associates. Respond swiftly and professionally to guest feedback and kitchen‑related concerns. Adhere to payroll and uniform protocols, and attend relevant department meetings. Perform 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 substitute for the above requirements. Prior experience in an upscale restaurant or banquet 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; training will be provided at company expense. Must maintain a friendly, professional, team‑oriented, positive demeanor and diplomatic attitude, especially under stress or challenges. Must be able to stand, kneel, squat for prolonged periods, 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. 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 Evans Hotels