Sous Chef – Beachfront Resort Kitchen Lead

Davidson Hospitality Group; Carlsbad, Northern (CA, KY); Hybrid; USD 66,000 - 80,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

Teledoc service

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

Cape Rey Carlsbad Beach, A Hilton Resort & Spa, in Carlsbad, CA, seeks a passionate Sous Chef to lead our culinary team. You will collaborate with the Executive Chef on planning, staffing, and procedures; handle daily requisitions and specials; and assist in hiring, training, and coaching the team for exceptional dining experiences.

The role emphasizes menu development, inventory control, and kitchen organization while upholding food safety standards in a high-volume hotel setting.

Qualifications

• College degree or certification in culinary field/hospitality preferred.
• Minimum of 2 years of experience in a high-volume kitchen, hotel or resort.
• Knowledge of diverse culinary techniques and cuisines.
• Strong leadership, communication, and team motivation.
• Inventory planning, ordering, and receiving proficiency.
• Ability to manage multiple tasks in a fast-paced setting.
• Understanding of food safety and sanitation guidelines.

Responsibilities

• Lead daily with the Executive Chef on planning, staffing, and procedures.
• Complete daily food requisitions and assist in menu development.
• Hire, train, and coach kitchen team; ensure dish quality and consistency.
• Manage inventory, maintain cleanliness, and ensure safety standards.

Skills

Kitchen leadership

Staffing & training

Food safety knowledge

Inventory management

Communication skills

Education

Culinary degree or certification preferred

Job description

Cape Rey Carlsbad Beach, A Hilton Resort & Spa, in Carlsbad, CA, seeks a passionate Sous Chef to lead our culinary team. You will collaborate with the Executive Chef on planning, staffing, and procedures; handle daily requisitions and specials; and assist in hiring, training, and coaching the team for exceptional dining experiences.

The role emphasizes menu development, inventory control, and kitchen organization while upholding food safety standards in a high-volume hotel setting.