Culinary Kitchen Supervisor (FT) (AM) ("Supervisor de Cocina Culinaria")

LOCATION

Dockside 1953
Dockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953's extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner.

The Bahia Resort Hotel 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 Kitchen Supervisor oversees the daily operations of the kitchen, ensuring food is prepared safely, efficiently, and to the highest quality standards. This role involves supervising kitchen staff, enforcing food safety protocols, managing inventory, and assisting in menu execution. The Kitchen Supervisor acts as a bridge between kitchen staff and upper management to maintain a smooth, productive kitchen environment.

PAY & PERKS

• Compensation: Earn up to $28.20 ($26.05/hr. + an avg. of $2.15/hr. via 3% outlets’ revenue kitchen appreciation bonus!) Varies per business levels paycheck to paycheck
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles. for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for all employees and friends & family
• Free Employee Parking and/or discounted MTS Pronto Card
• Free Meals & Refreshments during working shifts
• Career advancements opportunities!
• Health (including SIMSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more!

ESSENTIAL DUTIES

• Supervise the kitchen staff, including line cooks, cafeteria cooks, pastry cooks and prep cooks.
• Responsible for supervising and overseeing the efficient operation of the kitchen, grab n’ go, and cafeteria areas within the establishment.
• Assign tasks and ensure the kitchen is adequately staffed for service.
• Participate in food preparation and cooking activities, demonstrating proper culinary techniques and maintaining high standards of taste and presentation per the Executive Chef’s direction.
• Train, coach, and mentor kitchen staff to ensure skill development and adherence to standard operating procedures.
• Oversee the preparation of various dishes, including appetizers, entrees, desserts, and special dishes.
• Monitor food quality, consistency, and portion control to meet and exceed customer expectations.
• Manage kitchen inventory, including ordering ingredients and supplies, tracking inventory levels, and minimizing waste for daily usage.
• Ensure ingredient storage, rotation, daily temperature checks, and logs to minimize waste.
• Enforce safety, cleanliness, and sanitation standards, training and overseeing staff for a safe work environment.
• Communicate regularly, effectively and directly with Chef de Cuisine, Executive Sous Chef and Executive Chef.
• Foster effective communication within the kitchen team and collaborate with front-of-house staff and management to ensure smooth service and resolve any issues promptly.
• Address and resolve any kitchen-related issues, such as equipment malfunctions or ingredient shortages in a timely and effective manner.
• Performs additional duties and responsibilities as directed by the leadership team.

• High school diploma or GED required, culinary school certificate or degree preferred.
• At least 2-4 year of relevant experience and/or training.
• 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.
• Strong understanding of food safety (ServSafe certification preferred).
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS certification required.
• 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 50 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.