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”) 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: $74,000 - $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!
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.
