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. 
• Experien