Banquet Sous Chef (FT) (\"Supervisor de Cocina\")

Evans Hotels Llc; San Diego (CA); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Hotel room discounts

Free employee parking

Free meals on shift

Health insurance

Job summary

The Lodge at Torrey Pines is seeking an experienced Sous Chef to oversee all culinary operations in the hotel, guiding kitchen staff to deliver high-quality dishes. This exempt role requires strong leadership and a focus on consistency and value across menus.

Reporting to culinary leadership, you will manage daily kitchen activity, cost control, and mentorship while maintaining the highest cleanliness and safety standards in a luxury resort setting.

Qualifications

• 5+ years of experience as a lead line cook or supervisor.
• 2 years of experience as Sous Chef.

Responsibilities

• Oversee daily culinary operations and provide leadership to kitchen staff.
• Coordinate administration, production, and service of culinary operations for efficiency.
• Recruit, train, coach, and mentor culinary team members to foster a high-performing culture.
• Promote teamwork and alignment with company values and standards.
• Address performance issues promptly following HR and company policies.

Skills

Lead line cook

Supervisor

Sous Chef

Job description

Job Details

Level: Experienced
Job Location: Lodge - La Jolla , CA 92037
Position Type: Full Time
Salary Range: $75,000.00 - $75,000.00 Salary
Job Shift: Exempt
Job Category: Restaurant - Food Service - Non Supervisory

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”)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: $75,000 - $78,000 DOE**
• Earn $1000for Culinary, Engineering, Housekeeping, and$350for all other roles foreachhired 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!

**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.

ESSENTIAL DUTIES

• Works under the guidance of the Executive Chef, Executive Banquet Chef, and other culinaryleadership.
• Oversees daily culinary operations and provides leadership and direction to kitchen staff.
• Coordinates the administration, production, and service of culinary operations to ensure efficient and consistent execution.
• Recruits, trains, coaches, and mentors culinary team members, fostering a high-performing, service-oriented culture.
• Promotes teamwork and employee engagement, ensuring alignment with company values, standards, and expectations.
• Addresses performance issues promptly and constructively in accordance with HR and company policies.
• Assists culinary leadership with the development, costing, and implementation of menus.
• Oversees daily inventory and ordering with a strong focus on food cost, waste reduction, and appropriate inventory levels.
• Ensures recipes, preparation methods, and culinary techniques established by culinary leadership are consistently followed.
• Ensures kitchens, equipment, and surrounding areas are maintained at the highest standards of cleanliness and sanitation in accordance with Health Department, EcoSure, and hotel standards.
• Instructs and reinforces established safety, sanitation, and emergency procedures with the culinary team.
• Ensures work areas remain clean, organized, and properly maintained throughout preparation, service, and closing.
• Responds promptly and professionally to guest feedback and kitchen-related concerns.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• At least 5 years of experience as a lead line cook or supervisor, or 2 years of experience as a Sous Chef.
• A combination of experience, education, and/or training may be substituted for the above requirements.
• Prior experience in a high-volume, upscalerestaurant environment preferred.
• Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations.
• Availability to work weekends and holidays is required.
• Basic computer skills and willingness to learn common software programs as needed.
• Must be able to attain a valid San Diego County Food Handler certification upon hire; Evans Hotels will provide training at company expense.
• Ability to 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.
• This position will be filled in accordance with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et seq.