Sous Chef (FT) ("Supervisor/a de Cocina de Banquetes")

LOCATION

The Lodge at Torrey Pines
Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.

The Lodge at Torrey Pines 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 Sous Chef (“Supervisor de Cocina de Banquetes”) position 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.

PAY & PERKS

• Compensation: $72,000 - $78,000 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!

ESSENTIAL DUTIES

• Works under the guidance of the Executive Chef, Chef de Cuisine, Executive Sous Chef, and other Evans Hotels leadership.
• Oversees all culinary operations of the hotel and manages kitchen staff, including in the Chef de Cuisine’s absence.
• Coordinates administration, production, and service of culinary functions.
• Assists the Chef de Cuisine and Executive Sous Chef with staff training, and in developing, costing, and implementing menus.
• Oversees daily inventory and ordering with a keen focus on waste reduction and food costing.
• Adheres to recipes and techniques instructed by chefs.
• Ensures kitchens are maintained at the highest level of sanitation as prescribed by the San Diego Health Department and hotel standards.
• Instructs the culinary team on established safety and emergency procedures.
• Keeps work areas neat and clean during preparation, service, and closing.
• Leads by example, projecting a positive, professional appearance and demeanor to guests and associates alike.
• Responds swiftly and professionally to guest feedback and kitchen-related concerns.
• Adheres to payroll and uniform protocols, and attends relevant department meetings.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• At least 5 years of experience as a lead line cook or supervisor, or 2 years of experience as a Sous Chef.
• A combination of experience, education, and/or training may be substituted for the above requirements.
• Prior experience in a high-volume, upscale restaurant environment preferred.
• Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations.
• Availability to work weekends and holidays is required.
• Basic computer skills and willingness to learn common software programs as needed.
• Must be able to attain a valid San Diego County Food Handler certification upon hire; Evans Hotels will provide training at company expense.
• Ability to maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.
• This position will be filled in accordance with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.