Sous Chef for Banquets, Catering, and Events at Hard Rock Hotel San Diego

Coury Hospitality•San Diego, CA

2d•Onsite

About The Position

At Hard Rock Hotel San Diego, we don’t just serve meals, we create unforgettable moments. We’re seeking a dynamic Sous Chef with a passion for high-volume, high-touch banquets and events to help deliver bold, elevated culinary experiences that wow our guests and clients. This role is ideal for a hands-on culinary leader who thrives in a fast-paced luxury environment, brings creativity to large-scale events, and partners seamlessly with sales and catering teams to exceed expectations.

Requirements

2+ years of culinary leadership experience, preferably within luxury hotels or high-end banquet operations.
Culinary degree or equivalent combination of education and professional experience.
Proven ability to execute large-scale events while maintaining elevated presentation and flavor.
Strong organizational, communication, and interpersonal skills with the ability to influence and motivate teams.
Financial acumen, including inventory management, cost controls, and forecasting.
Comfort working with hotel and culinary systems (e.g., Microsoft Office and hotel POS/operations platforms).
A collaborative mindset with the confidence to lead cross-functional partnerships.
Flexibility to work evenings, weekends, and holidays as business demands.
Ability to stand, walk, bend, and move throughout the kitchen and event spaces for extended periods.
Capability to lift and carry up to 50 pounds.
Comfortable working in a fast-paced, high-energy kitchen environment with exposure to heat, noise, and equipment.

Nice To Haves

Passion for lifestyle hospitality, premium dining, and—bonus points—music and culture.

Responsibilities

Lead the execution of world-class banquets, catering, and special events, ensuring exceptional food quality, consistency, and presentation.
Collaborate with Sales, Catering, and Food & Beverage leadership to design event-specific menus aligned with client vision and Hard Rock brand standards.
Oversee daily banquet kitchen operations, including production, plating, staffing, and execution during peak service.
Maintain strong financial discipline through inventory control, cost management, forecasting, and labor optimization.
Support business planning and operational strategies that drive revenue, profitability, and guest satisfaction.
Train, coach, and inspire culinary team members—building bench strength, engagement, and retention.
Ensure compliance with food safety, sanitation, health, and safety standards at all times.
Actively participate in quality assurance, guest feedback review, and continuous improvement efforts.
Maintain a visible leadership presence during major events and high-volume periods.
Uphold and protect the Hard Rock brand, culture, and values in every interaction.