Sous Chef — Lead Kitchen & Menu Innovation

Cape Rey Carlsbad Beach, A Hilton Resort & Spa; Carlsbad (CA); On-site; USD 66,000 - 80,000; Full time

Benefits offered by this job

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

Cape Rey Carlsbad Beach, A Hilton Resort & Spa in Carlsbad, CA is seeking a Sous Chef to lead daily operations in a high-volume kitchen, collaborate with the culinary team, and help deliver exceptional dining experiences for guests.

The ideal candidate has leadership, strong communication, inventory management, and food safety knowledge, with at least two years in hotels or resorts, and a culinary degree or certification.

Qualifications

• College degree or certification in culinary or hospitality field.
• Minimum of 2 years of experience in a high-volume kitchen, hotel or resort.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership and ability to motivate a team.
• Excellent verbal and written communication skills.
• Ability to manage inventory including ordering and receiving.
• Ability to work in a fast-paced environment and multitask.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Collaborate with the culinary team to deliver exceptional dining experiences.
• Communicate daily with the Executive Chef regarding planning, staffing, and procedures.
• Complete daily food requisitions and daily specials.
• Assist in hiring, training, and coaching of the team.
• Contribute to menu development, manage inventory, and ensure kitchen cleanliness and organization.

Skills

Leadership

Communication

Inventory management

Food safety knowledge

Multitasking

Culinary techniques knowledge

Education

College degree or certification in culinary field/hospitality field

Job description

Cape Rey Carlsbad Beach, A Hilton Resort & Spa in Carlsbad, CA is seeking a Sous Chef to lead daily operations in a high-volume kitchen, collaborate with the culinary team, and help deliver exceptional dining experiences for guests.

The ideal candidate has leadership, strong communication, inventory management, and food safety knowledge, with at least two years in hotels or resorts, and a culinary degree or certification.