Lux Resort Sous Chef: Creative Menu Lead

management-davidsonhospitality; Carlsbad (CA); On-site; USD 63,000 - 89,000; Full time

Benefits offered by this job

Hotel Discounts

Tuition Reimbursement

401K Match

Paid Time Off

Job summary

Cape Rey Carlsbad Beach, A Hilton Resort & Spa in Carlsbad, CA, is seeking a Sous Chef to join our culinary team. You row with the Executive Chef on planning, staffing, and internal procedures, while leading a high-volume kitchen to deliver exceptional dining experiences.

The ideal candidate brings strong leadership, excellent communication, and a keen eye for detail, with a focus on inventory management, menu development, and a pristine kitchen environment.

Qualifications

• College degree or culinary/hospitality certification preferred.
• Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication skills, both verbal and written.
• Ability to manage inventory, including ordering and receiving products.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Collaborate with the Executive Chef for planning, staffing, and internal procedures.
• Complete daily food requisitions and daily specials.
• Assist in hiring, training, and coaching of the team.

Skills

Leadership

Communication

Inventory management

Multitasking

Food safety

High-volume kitchen

Education

Culinary/hospitality degree/certification

Job description

Cape Rey Carlsbad Beach, A Hilton Resort & Spa in Carlsbad, CA, is seeking a Sous Chef to join our culinary team. You row with the Executive Chef on planning, staffing, and internal procedures, while leading a high-volume kitchen to deliver exceptional dining experiences.

The ideal candidate brings strong leadership, excellent communication, and a keen eye for detail, with a focus on inventory management, menu development, and a pristine kitchen environment.