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

EVANS HOTELS LLC•San Diego, CA

1d•Onsite

About The Position

The Chef de Cuisine (“Chef de Cocina”) is the culinary leader of The Grill. This role is responsible for conceptualizing, developing, and executing an exceptional seasonal menu that showcases locally sourced, sustainable ingredients. The Chef de Cuisine will lead and inspire a high-performing kitchen team while ensuring operational excellence, culinary creativity, and consistency. This position works closely with hotel and culinary leadership to deliver a world-class dining experience aligned with the restaurant’s reputation for excellence.

Requirements

At least 5-7 years of progressive culinary leadership in a high-volume, upscale restaurant environment preferred.
A combination of experience, education, and/or training may be substituted for either requirement.
Availability to work on weekends and holidays is required.
Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook).
Must be able to attain a valid San Diego County Food Handler certification upon hire.
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 50 lbs.

Responsibilities

Lead and manage all aspects of The Grill in collaboration with the Executive Chef and F&B leadership team.
Direct menu development, ensuring seasonality, creativity, and alignment with the restaurant’s farm-to-table philosophy and luxury guest expectations.
Works closely with the sommelier on wine pairing for special menus.
Maintain a strong presence in the kitchen to ensure excellence in preparation, presentation, and flavor.
Cultivate partnerships with local farmers, purveyors, and artisans to source premium, sustainable ingredients.
Anticipate industry trends and guest preferences to drive culinary innovation and differentiation.
Elevate the restaurant’s reputation by delivering exceptional dining experiences for discerning guests.
Work closely with the Executive Chef and hotel leadership to ensure a seamless guest experience aligned with luxury standards.
Recruit, train, and mentor top culinary talent, fostering a positive, collaborative, and growth-oriented kitchen culture.
Develop and implement training programs and formal evaluations to build skills and promote career growth.
Provide clear communication and leadership through pre-shift meetings, coaching, and performance feedback.
Supervise and schedule Sous Chefs, Line Cooks, and Prep Cooks, ensuring consistency and accountability.
Oversee all aspects of kitchen operations, including prep, line execution, sanitation, and inventory management.
Ensure kitchens, equipment, and related areas are maintained at the highest standards of cleanliness and sanitation, exceeding Health Department regulations and hotel standards.
Manage food and labor costs to achieve financial goals while upholding the highest culinary standards.
Build strong vendor relationships to support menu innovation and cost control.
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!