Executive Sous Chef - Hotel del Coronado, A Curio Collection by Hilton

The iconic Hotel del Coronado is looking for an Executive Sous Chef to join the team! Join one of the last surviving wooden Victorian beach resorts in the world and after a $400M renovation and expansion, the resort is more stunning than ever.
Located on Coronado Island just minutes from Downtown San Diego, this 28-acre property was built in 1888 and has over 750 rooms, cottages, and villas with 65,000 square feet of banquet space, and 10 food and beverage outlets. This includes 4 restaurants, 2 bars, a food truck, marketplace, ice cream shop, and in-room dining.
In this role, you will oversee operations in banquets and seasonal outlets (seasonal pop-ups, F&B activations, etc.). This position will oversee 7 Chef Managers and a team of 30-40 cooks. This role will report to the Executive Chef, but have a dotted line/work closely with the Executive Banquet Chef.
For more information on the property, please visit:
https://hoteldel.com/
https://www.instagram.com/delcoronado/
Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
The ideal candidate will have strong banquet experience, experience with recipe development/menu R&D and has experience leading other leaders.
Here's what you'll do during a typical day:
Assist in overseeing day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
Enhance menu offerings: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors
Delight our guests: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements that enhance the dining experience
Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Work arrangement
No