Sous Chef (FT) (AM/PM)

Paycom - ATS; San Diego (CA); On-site; USD 72,000 - 75,000; Full time

Benefits offered by this job

Health benefits (SIMNSA)

Employee meals

Free parking

401k with match

Job summary

Dockside 1953 at the Bahia Resort Hotel in San Diego is seeking a Sous Chef (Supervisor de Cocina) to oversee all culinary operations and lead a team of kitchen staff. You will ensure high-quality, value-driven outputs and contribute to the overall success of culinary operations.

The role requires 2-4 years of progressive supervisory experience in an upscale setting, with a focus on leadership, training, and cost control. Weekend and holiday availability is essential.

Qualifications

• 2-4 years of progressive culinary supervisory experience.
• Experience in upscale hotel/restaurant setting preferred.
• Availability to work weekends and holidays.
• San Diego County Food Handler certification or ability to obtain one.

Responsibilities

• Oversee daily culinary operations and lead kitchen staff.
• Coordinate administration, production, and service of culinary operations.
• Recruit, train, coach, and mentor culinary team.
• Ensure cleanliness, safety, and compliance with health standards.
• Respond to guest feedback with professionalism and urgency.

Skills

Culinary supervision

Team leadership

Scheduling & staffing

Guest service

Job description

Job Details

Level: Management, Job Location: Bahia - San Diego, CA, Position Type: Full Time, Salary Range: $72000.00 - $75000.00Salary/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.TheBahia 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

TheSous 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 - $75,000 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 & Refreshmentsduring 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 Sous 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 2-4 years of progressive culinary supervisory experience and/or training.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Previous similar position in an upscale hotel, restaurant, 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.