LOCATION
Dockside 1953
Dockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953's extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner.
The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.
SUMMARY
The Chef Tournant (“Chef de Turno”) will provide leadership as assigned by the Executive Chef(s) at various company kitchens. This position will step into various aspects of the kitchen operation as needed, providing valuable supervisory support and leadership and kitchen oversight. This position requires a wide range of kitchen experience, managing in banquets and outlets; and will be comfortable changing assignments on a regular basis. The Chef Tournant will be the kitchen manager-on-duty and perform other tasks and projects as assigned.
PAY & PERKS
- Compensation: Earn up to $32.80 ($30.65**/hr. + an avg. of $2.15/hr. via 3% outlets’ revenue kitchen appreciation bonus!) Varies per business levels paycheck to paycheck.
- 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 your, family, and friends.
- 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!
ESSENTIAL DUTIES
- Rotates to kitchens based on need to include: cafeteria, banquets, outlets, acts as the Executive Chef or “head chef” of a kitchen in their absence or as supplemental to the executive chef.
- Coordinates daily activities of the kitchen with key departments such as banquets, front of house teams, stewarding and maintenance.
- Ensures all production by the line staff is done correctly and in a timely manner.
- Supervises cooking and other kitchen personnel; coordinates their assignments to ensure economical and timely food production.
- Trains and motivates all hourly staff and some managers in their respective positions.
- Lead pre-shift, standup meetings and periodic trainings in the kitchen. Ensures Safety meetings happen in accordance with company standards. Ensures a culture of continuous training and development is maintained in the kitchen.
- Assists in the evaluation of candidates/hires. Make recommendations for hiring. Run “stages”.
- Monitor attendance and performance and log deficiencies as well as successes. Ensures feedback is delivered and regularly consults with Executive Chef and other leaders to address performance.
- Manages food inventory and purchasing; estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies; makes and executes plans to address food surpluses and leftovers, ensuring food cost is optimized.
- Controls food cost through coordination of purchases with purchasing agent, requisitioning and production control based on business levels, and consistent utilization of food surplus; provides budgeting and forecasting assistance to the Executive as needed.
- Continuously monitors and evaluates quality, consistency, and timing of the product utilizing company standards; observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in a prescribed manner.
- Assists the Exec Chef in the execution/roll-out of new recipes and menu items, makes adjustments in response to daily needs and inventory challenges, and may also advise as needed on new menu items.
- Inspects and ensures equipment is maintained in working order and appropriate personnel and/or vendors are notified as needed to repair. Ensure inventory of equipment and utensils is completed regularly and recommendations for acquisition is made.
- Attends meetings with catering personnel to review daily functions and oversee banquet food production and presentation.
- Performs additional duties and responsibilities as directed by the leadership team.
