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: $75,000.00 - $80,000.00 per year DOE

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