Sous Chef (FT) (AM/PM)

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 Sous Chef (“Supervisor 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: $72,000 - $75,000 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, Executive Sous Chef, and other culinary leadership.
• Oversees daily culinary operations and provides leadership and direction to kitchen staff.
• Coordinates the administration, production, and service of culinary operations to ensure efficient and consistent execution.
• Recruits, trains, coaches, and mentors culinary team members, fostering a high-performing, service-oriented culture.
• Promotes teamwork and employee engagement, ensuring alignment with company values, standards, and expectations.
• Addresses performance issues promptly and constructively in accordance with HR and company policies.
• Assists culinary leadership with the development, costing, and implementation of menus.
• Oversees daily inventory and ordering with a strong focus on food cost, waste reduction, and appropriate inventory levels.
• Ensures recipes, preparation methods, and culinary techniques established by culinary leadership are consistently followed.
• Ensures kitchens, equipment, and surrounding areas are maintained at the highest standards of cleanliness and sanitation in accordance with Health Department, EcoSure, and hotel standards.
• Instructs and reinforces established safety, sanitation, and emergency procedures with the culinary team.
• Ensures work areas remain clean, organized, and properly maintained throughout preparation, service, and closing.
• Responds promptly and professionally to guest feedback and kitchen-related concerns.
• Performs additional duties and responsibilities as directed by the leadership team.