The Executive Sous Chef at Hotel del Coronado oversees culinary operations for banquets and seasonal outlets, including seasonal pop-ups and food-and-beverage activations. The role oversees seven Chef Managers and a team of 30–40 cooks, reports to the Executive Chef, and works closely with the Executive Banquet Chef through a dotted-line relationship. The position supports memorable guest experiences by helping direct and administer hotel culinary operations.
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Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed