Base: $80,000 - $90,000; bonus/equity: not specifi...
On-site
Oversight of culinary and stewarding operations
High standards of sanitation and cleanliness
Control labor and operating expenses
The Executive Sous Chef position at Pechanga Arena San Diego requires a candidate with a culinary degree and 3-5 years of management experience in high-volume venues. The role involves overseeing culinary operations, menu planning, and maintaining high standards of sanitation while providing exceptional dining experiences
Job Summary
The Executive Sous Chef will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 3-5 years of management experience in high-volume venues or the contract food service industry for a sports and entertainment venue.
Competitive salary range of $80,000 - $90,000 commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.
Matching Summary
Match Score: 85
The Executive Sous Chef position at Pechanga Arena San Diego requires a candidate with a culinary degree and 3-5 years of management experience in high-volume venues. The role involves overseeing culinary operations, menu planning, and maintaining high standards of sanitation while providing exceptional dining experiences.
Salary
Base: $80,000 - $90,000; Bonus/Equity: Not specified; Benefits: Medical, dental, vision, life and disability insurance, paid vacation, and 401k plan
Skills & Requirements
Must-have
Oversight of culinary and stewarding operations
High standards of sanitation and cleanliness
Control labor and operating expenses
Maintain consistent food quality
Proficiency in Microsoft Word and Excel
Strong leadership skills
Nice-to-have
Delight guests at every turn
Creative cuisine
Warm welcome at every turn
Key Requirements
Culinary degree or certified apprenticeship program
3-5 years of management experience
High-volume venues or contract food service experience
Excellent written and verbal communication skills
Ability to multi-task and prioritize
Customer service oriented
Flexible to work extended hours, including late nights, weekends, and holidays
Ability to work in a team environment
High level of attention to detail and organization