JOB DESCRIPTION
The iconic Hotel del Coronado is looking for an Executive Sous Chef to join the 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.
Located on Coronado Island just minutes from Downtown San Diego, this 28-acre property was built in 1888 and has over 750 rooms, cottages, and villas with 65,000 square feet of banquet space, and 10 food and beverage outlets. This includes 4 restaurants, 2 bars, a food truck, marketplace, ice cream shop, and in-room dining.
In this role, you will oversee operations in banquets and seasonal outlets (seasonal pop-ups, F&B activations, etc.). This position will oversee 7 Chef Managers and a team of 30-40 cooks. This role will report to the Executive Chef, but have a dotted line/work closely with the Executive Banquet Chef.
The ideal candidate will have strong banquet experience, experience with recipe development/menu R&D and has experience leading other leaders.
For more information on the property, please visit:
What will I be doing?
As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would 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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