Executive Sous Chef ("Supervisor Ejecutivo/a de Cocina")

LOCATION

Catamaran Resort Hotel & Spa
The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen.

The Catamaran Resort Hotel and Spa 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 Executive Sous Chef position (“Supervisor Ejecutivo/a 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: $95,000 - $110,000 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 the administration, production, and service of all culinary functions, including outlets and banquets.
• Projects a positive, professional image to guests and associates, reinforcing the organization’s reputation.
• Assists in managing food costs, labor expenses, and inventory levels.
• Attends all Food and Beverage Department meetings.
• Collaborates with the Executive Chef to develop, cost, and implement menus.
• Monitors food quality and presentation to ensure consistency and high standards.
• Trains and mentors' staff to deliver consistent quality and excellence.
• Provides ongoing team development through daily coaching, weekly check-ins, monthly skill training, quarterly refreshers, and annual performance reviews.
• Conducts and documents daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards as set by the San Diego Health Department and hotel policies.
• Instructs the culinary team in safety and emergency procedures.
• Manages Stewarding and Purchasing operations in compliance with company guidelines, while controlling department-specific expenses.
• Oversees all culinary operations in the absence of the Executive Chef.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• High school diploma or GED. Culinary degree is preferred but not required. 
• At least 2 to 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.
• Availability to work on weekends and holidays is required.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook). 
• 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.
• RBS Certification required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 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.