Chef de Cuisine (FT) ("Chef de Cocina")
$80,000–$92,000 year
On-site · San Diego, California, United States
Job Summary
Coordinates all administration, production and service of restaurant operations from a culinary perspective; leads and directs kitchen staff to ensure high-quality, consistent dishes; collaborates with the Executive Chef on menu design and implementation; recruits, interviews, and trains kitchen staff; ensures cleanliness and sanitation per Health Department and hotel standards; oversees safety, supports cross-department liaison, and handles special menus and procurement as needed; expected to work weekends/holidays and maintain professional demeanor in a fast-paced hotel kitchen environment.
Required Qualifications
- At least 2-3 years of relevant experience and/or training.
- Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations.
- 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.
- Availability to work on weekends and holidays is required.
- Ability to stand, kneel, squat for prolonged periods up to the entire shift and lift up to 25 lbs.
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