Sous Chef

San Diego Mission Bay Resort•San Diego, CA

5m•$72,000 - $75,000•Onsite

About The Position

San Diego Mission Bay Resort is seeking a Sous Chef to join their culinary team. This role involves supporting the creation of food and beverage experiences across multiple dining operations, including four restaurants (Solrisa, Plaza Del Sol, Covewood, Mission Joe) and banquets/catering for events up to 500 guests. The Sous Chef will work closely with the Executive Chef and contribute to the resort's reputation as a premier Southern California destination.

Requirements

Proven experience as a Sous Chef or similar role in a professional kitchen.
Strong culinary knowledge and passion for food.
Excellent leadership, communication, and organizational skills.
Ability to thrive in a fast-paced, high-pressure environment.
Understanding of inventory management, food costing, and waste reduction.
Flexibility to work evenings, weekends, and holidays.

Nice To Haves

Expertise gained from luxury hotels, independent resorts, and fine restaurants.
Highly organized.
Well-versed in multiple culinary styles.
Proven experience in union environments.
Experience in menu development.
Experience in cost management.
Culinary degree or equivalent training preferred.
Food safety and sanitation certification a plus.

Responsibilities

Assist the Executive Chef in planning, preparing, and executing high-quality meals.
Supervise and train kitchen staff, providing guidance and support in food preparation and presentation.
Ensure compliance with food safety, sanitation, and health regulations.
Oversee daily kitchen operations, including inventory control, ordering supplies, and minimizing food waste.
Maintain high standards of food quality, taste, and consistency.
Monitor portion control and cost management to meet budget goals.
Foster a positive, efficient, and team-oriented work environment.