LOCATON

Oceana Coastal Kitchen
Oceana Coastal Kitchen is the signature restaurant at the Catamaran Resort Hotel and Spa and is ranked as one of the top three restaurants on TripAdvisor. With beachfront dining that offers inspiring views of Mission Bay as well as delicious chef-driven cuisine and a modern, ocean-inspired design, the restaurant offers a memorable dining experience for breakfast, lunch, and dinner.

The Catamaran Resort Hotel and Spa is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY
The Chef de Cuisine (“Chef de Cocina”) manages and operates restaurant culinary operations while leading and directing its staff. Is responsible for preparation and service of restaurant menus ensuring that the highest level of quality is consistently achieved. Contributes to the overall organization and direction of all culinary operations.

PAY & PERKS

• **Compensation: $70,000 - $85,000 DOE
• 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 SIMSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!
  

ESSENTIAL DUTIES

• Coordinates all administration, production and service of restaurant operations from a culinary perspective.
• Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike.
• Works closely with the Executive Chef in the drafting, designing and implementation of the menus.
• Trains staff to ensure the highest level of quality on a consistent basis.
• Liaises with other operating departments to guarantee the quality of services rendered.
• Assists in the identification and procurement of specialty foodstuffs for restaurant and special menus.
• Ensures that the kitchens are maintained at the highest level of sanitation as prescribed by the San Diego Health Department and the hotel standards.
• Instructs all department personnel in established safety and emergency standards.
• Assists in the oversight of all culinary operations, and manages these operations in the absence of the Executive Chef and Executive Sous Chef.
• Performs additional duties and responsibilities as directed by the leadership team.
  

QUALIFICATIONS

• High school diploma or GED.
• At least 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.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Current industry certifications required: Food Handlers Certification & RBS Certification
• Availability to work on weekends and holidays is required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.
  

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.