Now Hiring: Chef de Cuisine for Bianchi – Lead the Kitchen at Bahia Resort Hotel’s New Italian Dining Experience, Opening in Late May 2025!
Bianchi at the Bahia Resort Hotel is an exciting new restaurant concept from Evans Hotels, set to open in late May 2025. Specializing in Italian cuisine, artisanal pizza, and carefully crafted drinks, Bianchi will highlight the finest artisan ingredients, authentic Italian flavors, and traditional cooking techniques. Designed with a relaxed, casual ambiance, the restaurant will offer a warm, welcoming atmosphere where genuine hospitality takes center stage, inviting guests to indulge in the spirit of La Dolce Vita.

The Bahia Resort Hotel  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: $75,000 - $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 SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Oversees all culinary-related operational needs for the outlet, including but not limited to administrative task, food production, procurement and restaurant service.
• Ensures that recipes, procedures and established practices are followed by his direct reports
• Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike.
• Works in collaboration with the Executive Chef in the drafting, designing and implementation of the menus.
• Trains, coaches and develops Team Members, to ensure consistency and quality on a daily basis.
• Liaises with other operating departments to guarantee quality of services rendered.
• Ensures that the kitchens are maintained to the highest standards of sanitation, as prescribed by the San Diego Health Department, ECOsure Inspections, and hotel guidelines.
• Trains and 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.
• Creates and develops recipes, special dishes, and menus.
• Recruit, interview, and train all kitchen staff, including overseeing the training of new chefs, cooks, and stewards, while motivating and promoting talent.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• High school diploma or GED.
• At least 2 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.
• Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations.
• Availability to work on weekends and holidays is required.
• 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.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• 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.