Sous Chef (FT) ("Supervisor/a de Cocina")

**LOCATION** **The Lodge at Torrey Pines** Step into the timeless craftsman charm of **The Lodge at Torrey Pines**. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service. **The Lodge at Torrey Pines** 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”)** position 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: $74,000 - $78,000 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** - Works under the guidance of the Executive Chef, Chef de Cuisine, Executive Sous Chef, and other Evans Hotels leadership. - Oversees all culinary operations of the hotel and manages kitchen staff, including in the Chef de Cuisine’s absence. - Coordinates administration, production, and service of culinary functions. - Assists the Chef de Cuisine and Executive Sous Chef with staff training, and in developing, costing, and implementing menus. - Oversees daily inventory and ordering with a keen focus on waste reduction and food costing. - Adheres to recipes and techniques instructed by chefs. - Ensures kitchens are maintained at the highest level of sanitation as prescribed by the San Diego Health Department and hotel standards. - Instructs the culinary team on established safety and emergency procedures. - Keeps work areas neat and clean during preparation, service, and closing. - Leads by example, projecting a positive, professional appearance and demeanor to guests and associates alike. - Responds swiftly and professionally to guest feedback and kitchen-related concerns. - Adheres to payroll and uniform protocols, and attends relevant department meetings. - Performs additional duties and responsibilities as directed by the leadership team. **QUALIFICATIONS** - At least 5 years of experience as a lead line cook or supervisor, or 2 years of experience as a Sous Chef. - A combination of experience, education, and/or training may be substituted for the above requirements. - Prior experience in a high-volume, upscale, or fine dining restaurant environment preferred. - Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations. - Availability to work weekends and holidays is required. - Basic computer skills and willingness to learn common software programs as needed. - Must be able to attain a valid San Diego County Food Handler certification upon hire; Evans Hotels will provide training at company expense. - Ability to 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, th…