Executive Sous Chef ("Supervisor Ejecutivo/a de Cocina")

Evans Hotels • San Diego, CA

127d • $95,000 - $110,000

About The Position

The Executive Sous Chef position (“Supervisor Ejecutivo/a 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

• High school diploma or GED. Culinary degree is preferred but not required.
• At least 2 to 4 years of relevant experience and/or training.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Previous similar position in a hotel, or similar business entity preferred.
• Availability to work on weekends and holidays is required.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• 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 stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.

Responsibilities

• Coordinates the administration, production, and service of all culinary functions, including outlets and banquets.
• Projects a positive, professional image to guests and associates, reinforcing the organization's reputation.
• Assists in managing food costs, labor expenses, and inventory levels.
• Attends all Food and Beverage Department meetings.
• Collaborates with the Executive Chef to develop, cost, and implement menus.
• Monitors food quality and presentation to ensure consistency and high standards.
• Trains and mentors' staff to deliver consistent quality and excellence.
• Provides ongoing team development through daily coaching, weekly check-ins, monthly skill training, quarterly refreshers, and annual performance reviews.
• Conducts and documents daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards as set by the San Diego Health Department and hotel policies.
• Instructs the culinary team in safety and emergency procedures.
• Manages Stewarding and Purchasing operations in compliance with company guidelines, while controlling department-specific expenses.
• Oversees all culinary operations in the absence of the Executive Chef.
• Performs additional duties and responsibilities as directed by the leadership team.

Benefits

• Compensation: $95,000 - $110,000 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!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Industry: Accommodation
• Education Level: Bachelor's degree