Sous Chef

Join our outstanding Food & Beverage team at The Quail as Sous Chef, where you will oversee efficient and effective day-to-day kitchen operations, ensure exceptional food quality, manage food requisitions, and maintain cleanliness and sanitation standards. Enjoy the opportunity to work at a highly prestigious hotel in beautiful Carmel Valley, California. Advance your career and develop your skills within a dynamic and supportive hospitality environment. Receive exceptional medical benefits, along with exclusive employee discounts on lodging, golf, and dining services. Key Accountabilities Assist the Executive Chef with the day-to-day kitchen operations and be responsible for the overall quality of cuisine. Estimate food consumption, requisitions, and purchase of food products. Ensure staff maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Stay current with culinary trends by attending industry trade shows or tasting events as required. General Requirements Minimum of 3 years of culinary experience preferred Minimum of 3 years supervisory experience preferred Available to work weekends, evenings, and holidays Hotel and/or fine dining/catering experience preferred All local food handlers permit must be current Solid knowledge across a wide range of cuisines Bilingual in English and Spanish preferred, but not required Salary: $75,000.00 - $85,000.00 per year DOE #J-18808-Ljbffr