Address
Form of work
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 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: $90,000 - $98,000 DOE**
- $1000 Sign-on Bonus
- 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 SIMSA), 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.
- Hires, trains, manages, and assesses staff
- Attends all Food and Beverage Department meetings.
- Prepares employee schedules in accordance with business levels and to keep accurate control of payroll.
- Works closely with the Executive Chef in developing, costing and implementing menus.
- Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
- Ensures the kitchens are maintained at the highest level of sanitation
- Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
- Instructs the culinary team in established safety and emergency procedures.
- Manages 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.
- At least 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.
- Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
- Current industry certifications required: Food Handlers Certification & RBS Certification
- Availability to work on weekends and holidays is required.
- 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.
