Executive Sous Chef - Quick Hire!

Rancho Bernardo Inn is a highly awarded destination resort nestled in the picturesque Rancho Bernardo Community in San Diego, California. As part of JC Resorts, a leader in the management and operation of golf and resort properties since 1971, Rancho Bernardo Inn offers guests a luxurious and memorable experience. The resort boasts an 18-hole championship golf course, a nationally acclaimed spa, and landscaped gardens connected by lantern-lit pathways and serene fountain courtyards. These beautiful outdoor spaces provide a natural oasis for both guests and employees, enhancing the resort's welcoming, nature-inspired environment. Recognized with numerous prestigious accolades such as Conde Nast Traveler's Readers' Choice Awards, Top Southern California Resorts rankings, US News & World Report's Top San Diego Hotels, Preferred Hotels & Resorts membership, and the AAA Four Diamond award for over 40 years, Rancho Bernardo Inn stands as a premier destination in the region. As a family-owned business, the inn emphasizes a personal touch, treating employees like family and fostering a culture of warmth and hospitality. The resort is committed to hiring passionate professionals who are driven to create "wow" moments and lasting memories for every guest on every visit. The Executive Sous Chef position at Rancho Bernardo Inn is a celebrated and integral role within the resort’s culinary operations. This position offers the opportunity to lead a talented culinary team in crafting exceptional dining experiences that reflect the resort's reputation for excellence and innovative cuisine. Working closely with the Executive Chef, the Executive Sous Chef is responsible for managing kitchen operations, ensuring food quality and safety, and developing menu items that delight guests. This role demands creativity, leadership, and a dedication to culinary artistry, with an emphasis on delivering superior guest satisfaction. Employees at Rancho Bernardo Inn enjoy competitive and progressive benefits, including complimentary meals and various employee discount programs. The resort values an inclusive and diverse work environment and is an equal opportunity employer committed to maintaining a drug-free workplace. The position offers a competitive base wage range from $65,200 to $167,600 annually, with potential eligibility for additional compensation based on company policies. Situated in beautiful San Diego, this role provides a unique opportunity to advance a career in the hospitality industry while enjoying a supportive and inspiring workplace culture.

• high school diploma or equivalent
• minimum of 3 years experience in a professional kitchen
• strong understanding of kitchen equipment and inventory management
• ability to work flexible hours including weekends and holidays
• passion for hospitality and culinary excellence
• legal authorization to work in the united states