Senior Sous Chef

The iconic Hotel del Coronado is looking for a Senior 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 oversee hourly unionized team members, report to the Executive Chef and will be head of the kitchens for Veranda, B & S Bar, and ENO.

The ideal candidate will possess a background in luxury hotels, experience in operating day to day operations in multiple outlets and preferably have experience leading a unionized team.

Want to learn more? Hotel Website, Facebook, Instagram, Pinterest

What will I be doing?

The Senior Sous Chef serves as the operational leader and is responsible for overseeing all culinary functions, ensuring exceptional food quality, driving menu innovation, managing costs, and building high-performing teams. The Senior Sous Chef partners closely with restaurant leadership to deliver memorable dining experiences while maintaining the highest standards of safety, consistency, and efficiency.

• Provide strategic and hands-on leadership for all kitchen operations across Veranda, B & S Bar, and ENO.
• Develop, engineer, and execute innovative menus aligned with each outlet’s concept and guest expectations.
• Manage food and labor costs through effective forecasting, purchasing, inventory control, and waste reduction.
• Lead full-cycle recruitment efforts including hiring, onboarding, training, coaching, and performance management.
• Create and manage team member schedules to ensure optimal staffing levels while controlling labor expenses.
• Establish and maintain standardized recipes, preparation methods, and plating presentations to ensure consistency.
• Ensure strict compliance with health, sanitation, and food safety regulations.
• Foster a culture of accountability, collaboration, and continuous improvement within the culinary team.
• Partner with front-of-house leaders to enhance service flow, guest satisfaction, and overall restaurant performance.https://jobs.hilton.com/apac/en/job/HOT0CBXK/Senior-Sous-Chef-Hotel-del-Coronado-A-Curio-Collection-by-Hilton