Sous Chef (FT)

Evans Hotels; San Diego (CA); On-site; USD 72,000 - 80,000; Full time

Benefits offered by this job

Health insurance

401k with match

Discounted hotel rooms

Free meals during shifts

Employee parking

Referral bonuses

Job summary

Evans Hotels' Bahia Resort Hotel in San Diego is seeking an experienced Sous Chef to oversee all culinary operations at Dockside 1953. You will manage kitchen staff, develop menus with the culinary leadership team, and ensure high quality and consistent value across breakfast, lunch and dinner.

The role requires 2–4 years of relevant experience, weekend availability, and the ability to lead shifts, schedule, and maintain sanitation standards in line with local health codes.

Qualifications

• 2–4 years of relevant experience and/or training.
• Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day‑to‑day operations.
• Previous similar position in a hotel, or similar business entity preferred.
• Availability to work on weekends and holidays is required.
• San Diego County Food Handler certification is required upon hire (training provided).

Responsibilities

• Coordinates all administration, production and service of culinary functions.
• Conveys a favorable image of the organization by projecting a positive, professional appearance to guests and associates.
• 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.
• Maintains sanitation in the kitchen as prescribed by the San Diego Health Department and hotel standards.
• Instructs the culinary team in established safety and emergency procedures.
• Manages all culinary operations in the absence of senior culinary leadership.

Skills

Shift management

Scheduling

Performance management

Problem solving

Guest service

Operations management

Job description

Job DetailsLevel: Experienced

Job Location: Bahia - San Diego, CA 92109

Position Type: Full Time

Salary Range: $72,000.00 - $80,000.00 Salary/year

Job Shift: Exempt

Job Category: Management and Supervisory

LOCATION

Dockside 1953
Dockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953's extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner.

The Bahia Resort Hotel 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: $72,000 - $80,000 DOE**
• 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.
• Previous similar position in a hotel, or similar business entity preferred.
• Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day‑to‑day operations.
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• Ability to always 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.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**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.**