The iconic Hotel del Coronado is looking for a Banquet Sous Chef to join the Culinary Team! Join one of the last surviving wooden Victorian beach resorts in the world and after a $400M renovation and expansion, the resort is more stunning than ever – to include additional banquet space and other exciting F&B enhancements.
Located on Coronado Island just minutes from Downtown San Diego, this 28-acre property was built in 1888 and has over 750 rooms (to include cottages and villas), 65,000 square feet of banquet space, and 10 food and beverage outlets. This includes 4 restaurants, 2 bars, food truck, marketplace, ice cream shop, and in-room dining.
In this role, you will assist the Executive Banquet Chef in overseeing all banquet culinary operations managing a team of 30-35.
The ideal candidate will be a driven leader with a passion for delivering exceptional experiences and a talent for training and developing others. At least 2-3 years of kitchen leadership experience in a high-volume and hotel banquet operation is required. Prior union management experience is a plus.
Want to learn more? Hotel Website, Facebook, Instagram, Pinterest
What will I be doing?
A Banquet Sous Chef will work closely with the Executive Banquet Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. You will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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