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

EVANS HOTELS LLC•San Diego, CA

7d•$75,000 - $75,000•Onsite

About The Position

The Sous Chef (“Supervisor de Cocina”) 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.

Requirements

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 high-volume, 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.

Responsibilities

Works under the guidance of the Executive Chef, Chef de Cuisine, Executive Banquet Chef, and other Evans Hotels leadership.
Oversees daily culinary operations and provides leadership and direction to kitchen staff.
Coordinates the administration, production, and service of culinary operations to ensure efficient and consistent execution.
Recruits, trains, coaches, and mentors culinary team members, fostering a high-performing, service-oriented culture.
Promotes teamwork and employee engagement, ensuring alignment with company values, standards, and expectations.
Addresses performance issues promptly and constructively in accordance with HR and company policies.
Assists culinary leadership with the development, costing, and implementation of menus.
Oversees daily inventory and ordering with a strong focus on food cost, waste reduction, and appropriate inventory levels.
Ensures recipes, preparation methods, and culinary techniques established by culinary leadership are consistently followed.
Ensures kitchens, equipment, and surrounding areas are maintained at the highest standards of cleanliness and sanitation in accordance with Health Department, EcoSure, and hotel standards.
Instructs and reinforces established safety, sanitation, and emergency procedures with the culinary team.
Ensures work areas remain clean, organized, and properly maintained throughout preparation, service, and closing.
Responds promptly and professionally to guest feedback and kitchen-related concerns.
Performs additional duties and responsibilities as directed by the leadership team.

Benefits

Hands-on manager and leadership training
Employee appreciation days
Staff awards and recognition
Company-wide beach clean-ups and volunteer opportunities
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!