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

GRAND REOPENING & BRAND NEW KITCHEN: JOIN US AS SOUS CHEF AT A.R. VALENTIEN!

A.R. Valentien at The Lodge at Torrey Pines is reopening with a brand-new kitchen, and we’re looking for an experienced Sous Chef to help lead our culinary team in crafting exceptional, California-inspired dishes. In this vital role, you'll collaborate with the culinary leadership

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”) 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: $70,000 - $78,000 DOE**
• $1000 Sign-on Bonus
• 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

• Coordinates all administration, production and service of culinary functions.
• Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike.
• Attends all Food and Beverage Department meetings.
• Works closely with the culinary leadership team in developing, costing and implementing menus.
• Trains staff to ensure the highest level of quality on a consistent basis.
• Ensures the kitchens are maintained at the highest level of sanitation as prescribed by the San Diego Health Department and the hotel standards.
• Instructs the culinary team in established safety and emergency procedures.
• Manages all culinary operations in the absence of senior culinary leadership.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• At least 2-4 years of relevant experience and/or training.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Prior experience in a fine dining restaurant environment preferred. 
• Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations. 
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• Ability to always 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.
• The following position will be filled in accordance with the process set forth in 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.