LOCATION

Catamaran Resort Hotel & Spa
Since opening in 1958, the Catamaran Resort Hotel & Spa has been a hospitality leader in San Diego. Our 311-room Polynesian-themed resort offers casual elegance with palm trees, lush vegetation, tiki torches, koi ponds, waterfalls, and exotic birds that like to strike up conversations with guests. With Mission Bay as our backyard and the Pacific Ocean across the street, there's no better choice among Pacific Beach San Diego hotels.

The Catamaran Resort Hotel & 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 Executive Chef (“Chef Ejecutivo/a”) operates and directs the kitchen and kitchen personnel to achieve complete customer satisfaction through the production for the highest quality of food and to achieve and acceptable level of profit. Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

PAY & PERKS

• **Compensation: $110,000 - $130,000 DOE
• $1000 Sign-on Bonus
• 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

• Carries out all administrative functions pertaining to recruiting employee evaluations and record keeping regular and predictable attendance for scheduled shifts
• Manages food inventory and purchasing
• Develops and reviews budget
• Creates and develops recipes, special dishes, and menus
• Prepares employee schedules in accordance with business levels and keeps accurate control of payroll
• Controls food cost through coordination of purchases with the purchasing agent, requisitioning and production control based on house count and banquets, and consistent utilization of food surplus
• Sets up and continuously evaluates a control system, which will assure the quality and consistency of the product
• Trains all staff in their respective positions, motivates and promotes personnel with potential
• Meets with catering personnel to review daily functions and oversee banquet food production and presentation
• Participates with the director of food and beverage in the development of exciting and attractive restaurant and banquet menus
• Plans or participates in planning menus and utilization of food surpluses and leftovers, considering the probable number of guests, marketing conditions, the popularity of various dishes, and the regency of the menu
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
• Directs food apportionment policy to control costs
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner
• Familiarizes newly hired Chefs and Cooks with the practices of kitchen and oversees the training of Cook Apprentices

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.