Working alongside the amazing team at The Quail, we are seeking a Sous Chef to support our Food & Beverage Department.

In this role you will:

Work for a highly prestigious hotel located in sunny Carmel Valley, California. Learn and grow within a strong hospitality operation. Be provided exceptional medical benefits and employee discounts on lodge, golf, and dining services.

Key Accountabilities

Assist the Executive Chef with the day-to-day kitchen operations and be responsible for the overall quality of cuisine. Estimate food consumption, requisitions, and purchase of food products. Ensure staff maintain a high standard of cleanliness and sanitation in and around all culinary work areas Stay current with culinary trends by attending industry trade shows or tasting events as required

General Requirements

Minimum of 3 years of culinary experience preferred Minimum of 3 years supervisory experience preferred Available to work weekends, evenings, and holidays Hotel and/or fine dining/catering experience preferred All local food handlers permit must be current Solid knowledge across a wide range of cuisines Bilingual in English and Spanish preferred, but not required

 

Salary: $75,000 - $80,000 per year

 

Benefits We Offer:

10 vacation days per year 5 sick days per year 1 personal day per year 9 holidays days per year Complimentary employee meals Complimentary parking Complimentary dry cleaning of business attire Discounted and complimentary room nights at The Peninsula Hotels 25% restaurant discount 40% discount on retail Complimentary use of golf course 80% company-paid medical, dental and vision coverage Complimentary life insurance Complimentary long-term disability Retirement plan with 5% company match

 

 

Set in California’s picturesque Carmel Valley, The Quail hosts the well-known annual motorsports event, The Quail: A Motorsports Gathering. A haven within the temperate climate of Santa Lucia Mountains, each of the 93 guestrooms features a private deck or patio that overlooks the Lodge’s lakes, golf course and expertly-manicured gardens. Along with verdant greens and lush landscapes, The Quail is home to Edgar’s, a farm-to-table restaurant that highlights fresh local produce and adheres to the Monterey Bay Aquarium Seafood Watch guidelines of sustainability.