LOCATION
Bahia Resort Hotel
Since opening in 1953, the Bahia Resort Hotel has been a hospitality leader in San Diego. Tucked away on a fourteen-acre peninsula in Mission Bay, the 314-room resort is a beachside escape for experiencing the best of America’s Finest City.
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 Executive Sous Chef position (“Supervisor Ejecutivo/a de Cocina”) 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: $95,000 - $105,000 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!
Coordinates all administration, production and service of culinary functions.
Hires, trains, manages, and assesses staff
Attends all Food and Beverage Department meetings.
Prepares employee schedules in accordance with business levels and to keep accurate control of payroll.
Works closely with the Executive Chef in developing, costing and implementing menus.
Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
Ensures the kitchens are maintained at the highest level of sanitation
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Instructs the culinary team in established safety and emergency procedures.
Manages all culinary operations in the absence of the Executive Chef.
Performs additional duties and responsibilities as directed by the leadership team.
At least 4 years of progressive culinary leadership experience, preferably in an Executive Sous Chef, Banquet Chef, or comparable leadership role within an upscale hotel or resort environment.
A combination of experience, education, and/or training may be substituted for either requirement.
Previous similar position in a hotel, or similar business entity 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.
Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook).
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 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.
