Evans Hotels
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Executive Sous Chef
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Evans Hotels Base pay range Base pay range
$95,000.00/hr - $110,000.00/hr LOCATION The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen. Evans Hotels, LLC is a family-owned and operated business committed to supporting and enhancing employee well-being through programs that nurture staff professionally and personally. Summary The Executive Sous Chef position ("Supervisor Ejecutivo/a 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: $95,000 - $110,000 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
Coordinates the administration, production, and service of all culinary functions, including outlets and banquets. Projects a positive, professional image to guests and associates, reinforcing the organization’s reputation. Assists in managing food costs, labor expenses, and inventory levels. Attends all Food and Beverage Department meetings. Collaborates with the Executive Chef to develop, cost, and implement menus. Monitors food quality and presentation to ensure consistency and high standards. Trains and mentors staff to deliver consistent quality and excellence. Provides ongoing team development through daily coaching, weekly check-ins, monthly skill training, quarterly refreshers, and annual performance reviews. Conducts and documents daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards. Instructs the culinary team in safety and emergency procedures. Manages stewarding and purchasing operations in compliance with company guidelines, while controlling department-specific expenses. Oversees all culinary operations in the absence of the Executive Chef. Performs additional duties as directed by the leadership team. Qualifications
High school diploma or GED. Culinary degree is preferred but not required. At least 2 to 4 years of relevant experience and/or training. A combination of experience, education, and/or training may be substituted for either requirement. Previous similar position in a hotel, or similar business entity preferred. Availability to work on weekends and holidays is required. Ability to maintain a friendly, professional, team-oriented, positive demeanor under stress. Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook). Must be able to attain a valid San Diego County Food Handler certification upon hire; Evans Hotels will provide training. RBS Certification required. Ability to stand, kneel, and lift up to 50 lbs; extend to prolonged periods. The pay scale and compensation may include additional types of compensation; actual offer may fluctuate based on qualifications and experience. Additional job details
Seniority level: Director Employment type: Full-time Job function: Production Industries: Hotels and Motels For more information about Evans Hotels, visit https://culinaryagents.com/entities/396505-Evans-Hotels
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Executive Sous Chef
role at
Evans Hotels Base pay range Base pay range
$95,000.00/hr - $110,000.00/hr LOCATION The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen. Evans Hotels, LLC is a family-owned and operated business committed to supporting and enhancing employee well-being through programs that nurture staff professionally and personally. Summary The Executive Sous Chef position ("Supervisor Ejecutivo/a 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: $95,000 - $110,000 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
Coordinates the administration, production, and service of all culinary functions, including outlets and banquets. Projects a positive, professional image to guests and associates, reinforcing the organization’s reputation. Assists in managing food costs, labor expenses, and inventory levels. Attends all Food and Beverage Department meetings. Collaborates with the Executive Chef to develop, cost, and implement menus. Monitors food quality and presentation to ensure consistency and high standards. Trains and mentors staff to deliver consistent quality and excellence. Provides ongoing team development through daily coaching, weekly check-ins, monthly skill training, quarterly refreshers, and annual performance reviews. Conducts and documents daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards. Instructs the culinary team in safety and emergency procedures. Manages stewarding and purchasing operations in compliance with company guidelines, while controlling department-specific expenses. Oversees all culinary operations in the absence of the Executive Chef. Performs additional duties as directed by the leadership team. Qualifications
High school diploma or GED. Culinary degree is preferred but not required. At least 2 to 4 years of relevant experience and/or training. A combination of experience, education, and/or training may be substituted for either requirement. Previous similar position in a hotel, or similar business entity preferred. Availability to work on weekends and holidays is required. Ability to maintain a friendly, professional, team-oriented, positive demeanor under stress. Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook). Must be able to attain a valid San Diego County Food Handler certification upon hire; Evans Hotels will provide training. RBS Certification required. Ability to stand, kneel, and lift up to 50 lbs; extend to prolonged periods. The pay scale and compensation may include additional types of compensation; actual offer may fluctuate based on qualifications and experience. Additional job details
Seniority level: Director Employment type: Full-time Job function: Production Industries: Hotels and Motels For more information about Evans Hotels, visit https://culinaryagents.com/entities/396505-Evans-Hotels
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