Job Description

LOCATON

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 Executive Sous Chef (“Supervisor Ejecutivo/a de Cocina”) position oversees all culinary operations in the hotel by managing and directing the kitchen’s associates. Ensures a product of high quality and value is consistently achieved. Contributes to the overall success of all culinary operations.

PAY & PERKS

• Compensation: $115,000 - $130,000 DOE**
• $1000 Sign-on Bonus
• Up to $1000 Referral Bonus for each hired referral
• 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

• Manage and supervise all aspects of culinary operations, including meal production for the hotel, maintaining high standards of food quality and presentation.
• Coordinates all administration, production and service of culinary functions.
• Recruit, interview, and train all kitchen staff, including overseeing the training of new chefs, cooks, and stewards, while motivating and promoting talent.
• 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 and their related equipment and areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department as well as the hotel standards.
• 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.

QUALIFICATIONS

• High school diploma or GED; culinary degree is preferred.
• Minimum of 2-4 years of relevant experience and/or training.
• 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.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• 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.
• RBS Certification required.
• Availability to work on weekends and holidays is required.
• 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.

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