Sous Chef - $72000 to $74000 per YEAR

San Diego Mission Bay Resort is a premier waterfront destination located in the heart of Southern California, offering a unique blend of lush greenery, white sand beaches, and breathtaking views of Mission Bay. This sprawling 357-room resort is renowned for its expansive grounds and diverse culinary offerings, creating an unforgettable experience for guests seeking relaxation, adventure, and top-tier hospitality. The property boasts multiple dining venues, each offering distinct culinary styles and atmospheres designed to cater to a wide range of tastes and preferences. With its recently renovated pool and a family-friendly kids pool, the resort is the ideal getaway for families, couples, and business travelers alike. The addition of cozy fire pits and stunning outdoor spaces further enhances the resort's ambiance, making it a preferred venue for events, celebrations, and corporate gatherings. The role of the Sous Chef at San Diego Mission Bay Resort is a dynamic and pivotal position within the culinary team, perfectly suited for a passionate and skilled culinary professional. In this role, the Sous Chef will collaborate closely with the Executive Chef and kitchen staff to craft exceptional food and beverage experiences that reflect the resort's commitment to quality and creativity. This position offers an exciting opportunity to influence the culinary landscape across the resort's four distinct restaurants: Solrisa, known for its vibrant Mexican cuisine and poolside vibe; Plaza Del Sol, which features craft cocktails and shareable small plates in a tropical garden setting; Covewood, offering an intimate indoor and outdoor dining experience with Pacific coast influences; and Mission Joe, a casual spot for local favorites like acai bowls and classic cappuccinos. Beyond the restaurants, the Sous Chef will also support banquet and catering operations, helping to produce seamless and memorable events ranging from intimate waterfront weddings to large-scale corporate meetings hosting over 500 guests. This role requires a leader who thrives in a fast-paced, high-volume hospitality environment and who is adept at menu development, staff mentorship, food safety compliance, and cost control. The Sous Chef will play a crucial role in maintaining the highest standards of food quality, taste, and presentation while fostering a positive and collaborative work environment within the culinary team. Joining San Diego Mission Bay Resort means becoming part of the Noble House Hotels & Resorts family, a collection of unique hotels dedicated to authentic hospitality and inclusivity. This role embraces diversity, equity, inclusion, and accessibility, encouraging team members to bring their authentic selves to work and contribute their unique perspectives to the vibrant company culture.

• Education in culinary arts or equivalent experience
• Proven experience in high-volume kitchen environments
• Experience working in luxury hotels, independent resorts, or fine dining establishments
• Ability to mentor and lead kitchen staff effectively
• Knowledge of union kitchen environments preferred
• Strong organizational and multitasking skills
• Familiarity with menu development and cost management practices