Executive Sous Chef - Luxury Hotel Culinary Leader

Estancia La Jolla, A Noble House Hotel; San Diego (CA); On-site; USD 75,000 - 105,000; Full time

Benefits offered by this job

Health insurance

Staff discounts

401(k) matching

On-demand pay

PTO

Complimentary meals

Job summary

Estancia La Jolla, A Noble House Hotel in San Diego invites you to join as Executive Sous Chef, partnering with the Executive Chef to oversee all culinary operations, menu planning, production, quality and presentation, while ensuring safety and profitability.

The ideal candidate will have at least two years in high‑level culinary management, a culinary program or apprenticeship completion, and a degree preferred; strong leadership and guest-service focus are essential.

Qualifications

• Completion of an approved Culinary Program or Apprenticeship.
• Associates or Bachelor's degree in Culinary Arts preferred.
• At least two years of experience in culinary management as Executive Sous Chef (or comparable position).
• Solid knowledge of high-quality culinary operations and guest service standards.
• Ability to lead and train staff in a high-volume environment.
• Strong communication and interpersonal skills; commitment to guest satisfaction.

Responsibilities

• Direct and oversee culinary operations in collaboration with the Executive Chef.
• Plan, prepare, produce, and present food meeting quality and presentation standards.
• Ensure compliance with safety, sanitation, and health regulations.
• Lead and develop managers and staff; interview, hire, train, and evaluate personnel.
• Manage budgets, forecasting, and profitability across culinary areas.
• Monitor guest satisfaction and address concerns to improve service.

Job description

Estancia La Jolla, A Noble House Hotel in San Diego invites you to join as Executive Sous Chef, partnering with the Executive Chef to oversee all culinary operations, menu planning, production, quality and presentation, while ensuring safety and profitability.

The ideal candidate will have at least two years in high‑level culinary management, a culinary program or apprenticeship completion, and a degree preferred; strong leadership and guest-service focus are essential.