Qureos Mentor

Evans Hotels

<div><div><div><b>LOCATION</b><br>
<br>
<b>The Grill at Torrey Pines</b><br>
Step into the timeless craftsman charm of <b>The Lodge at Torrey Pines</b>. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.<br>
<br>
<b>The Lodge at Torrey Pines </b>is owned by<b> Evans Hotels</b>, 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.<br>
<br>
<b>SUMMARY</b><br>
The <b>Sous Chef </b><b>(&ldquo;Supervisor de Cocina&rdquo;)</b> position oversees all culinary operations in the hotel by managing and directing the kitchen&rsquo;s employees. Ensures a product of high quality and value is consistently achieved. Contributes to the overall success of all culinary operations.<br>
<br>
<b>PAY &amp; PERKS</b></div></div><ul><li><div><b>
Compensation: $72,000 - $78,000 DOE**</b></div></li><li><div><b>
Earn $1000</b> for Culinary, Engineering, Housekeeping, and <b>$350</b> for all other roles for <b>each </b>hired referral at any Evans Hotels property.</div></li><li><div><b>
Discounted Hotel Rooms</b> for you, family and friends</div></li><li><div><b>
Free Employee Parking</b> and/or discounted MTS Pronto card</div></li><li><div><b>
Free Meals &amp; Refreshments </b>during working shifts</div></li><li><div>
Career advancement opportunities!</div></li><li><div>
Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.</div></li><li><div>
Discounts on cell phone bills, shoes, gym memberships, and more!</div></li></ul><div><div><b><br>
ESSENTIAL DUTIES</b></div></div><ul><li><div>
Works under the guidance of the Executive Chef, Chef de Cuisine, Executive Sous Chef, and other Evans Hotels leadership.</div></li><li><div>
Oversees all culinary operations of the hotel and manages kitchen staff, including in the Chef de Cuisine&rsquo;s absence.</div></li><li><div>
Coordinates administration, production, and service of culinary functions.</div></li><li><div>
Assists the Chef de Cuisine and Executive Sous Chef with staff training, and in developing, costing, and implementing menus.</div></li><li><div>
Oversees daily inventory and ordering with a keen focus on waste reduction and food costing.</div></li><li><div>
Adheres to recipes and techniques instructed by chefs.</div></li><li><div>
Ensures kitchens are maintained at the highest level of sanitation as prescribed by the San Diego Health Department and hotel standards.</div></li><li><div>
Instructs the culinary team on established safety and emergency procedures.</div></li><li><div>
Keeps work areas neat and clean during preparation, service, and closing.</div></li><li><div>
Leads by example, projecting a positive, professional appearance and demeanor to guests and associates alike.</div></li><li><div>
Responds swiftly and professionally to guest feedback and kitchen-related concerns.</div></li><li><div>
Adheres to payroll and uniform protocols, and attends relevant department meetings.</div></li><li><div>
Performs additional duties and responsibilities as directed by the leadership team.</div></li></ul><p><b><br>
QUALIFICATIONS</b></p><ul><li>
At least 5 years of experience as a lead line cook or supervisor, or 2 years of experience as a Sous Chef.</li><li>
A combination of experience, education, and/or training may be substituted for the above requirements.</li><li>
Prior experience in a high-volume, upscale restaurant environment preferred.</li><li>
Experience running shifts, including scheduling, performance management, problem-solving, guest service, and day-to-day operations.</li><li>
Availability to work weekends and holidays is required.</li><li>
Basic computer skills and willingness to learn common software programs as needed.</li><li>
Must be able to attain a valid San Diego County Food Handler certification upon hire; Evans Hotels will provide training at company expense.</li><li>
Ability to maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.</li><li>
Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.</li><li>
This position will be filled in accordance with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et seq.</li></ul><p><br>
**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.</p></div>

Sous Chef (FT) ("Supervisor/a de Cocina")

<div><div><div><b>LOCATION</b><br>
<br>
<b>A.R. Valentien</b><br>
Located in the AAA Five Diamond rated resort, <b>The Lodge at Torrey Pines </b>in La Jolla, <b>A.R. Valentien</b> is a fine dining restaurant known for its exceptional seasonal cuisine, elegant atmosphere, and superior service. Executive Chef Kelli Crosson sources only the best local provisions for breakfast, lunch, and dinner. Guests dine in a timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course.<br>
<br>
<b>The Lodge at Torrey Pines</b> is owned by <b>Evans Hotels</b>, 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.
<br>
<br>
<b>SUMMARY</b><br>
As the <b>Restaurant General Manager (&ldquo;Gerente General de Restaurante&rdquo;)</b> <b>of A.R. Valentien, </b>you will serve as the driving force behind one of Southern California&rsquo;s premier fine dining destinations. This role is responsible for overseeing all aspects of the restaurant&rsquo;s front-of-house operations, ensuring a seamless luxury dining experience that reflects the resort&rsquo;s Forbes rating and its Five-Star and AAA Five Diamond standards. The ideal candidate brings thoughtful leadership, a deep commitment to hospitality, and a strong understanding of refined service, team development, and operational excellence.<br>
<br>
<b>PAY &amp; PERKS</b></div></div><ul><li><div><b>
Compensation: $105,000 - $115,000 DOE**</b></div></li><li><div><b>
Earn $1000</b> for Culinary, Engineering, Housekeeping, and <b>$350</b> for all other roles for <b>each </b>hired referral at any Evans Hotels property.</div></li><li><div><b>
Discounted Hotel Rooms</b> for you, family and friends.</div></li><li><div><b>
Free Employee Parking</b> and/or discounted MTS Pronto card.</div></li><li><div><b>
Free Meals &amp; Refreshments</b> during working shifts.</div></li><li><div>
Career advancement opportunities!</div></li><li><div>
Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.</div></li><li><div>
Discounts on cell phone bills, shoes, gym memberships, and more!</div></li></ul><div><div><b><br>
ESSENTIAL DUTIES</b></div></div><ul><li><div>
Oversee daily restaurant operations, including scheduling, payroll, labor control, and inventory management.</div></li><li><div>
Manage overall financial performance, including budgeting, forecasting, reporting, and achieving revenue, labor, and cost of goods targets.</div></li><li><div>
Drive top-line performance through strategic planning, service excellence, and innovative programming.</div></li><li><div>
Represent A.R. Valentien as an ambassador within the resort, local community, and the broader hospitality industry.</div></li><li><div>
Maintain a consistent leadership presence through a rotating schedule that supports all shifts and operational needs.</div></li><li><div>
Lead, mentor, and develop a high-performing team of managers, supervisors, and staff by providing coaching, regular feedback, performance management, and ongoing training.</div></li><li><div>
Foster a positive, accountable, and service-focused work culture that supports professional growth and leadership development.</div></li><li><div>
Lead daily floor operations with a visible, hands-on presence, ensuring a personalized and memorable guest experience while championing a service culture grounded in professionalism, warmth, and attention to detail.</div></li><li><div>
Ensure compliance with health, safety, sanitation, and labor regulations while maintaining the highest standards of cleanliness and guest safety. Enforce company SOPs, brand standards, and service procedures.</div></li><li><div>
Promote a proactive safety culture by conducting regular audits, ensuring emergency preparedness, addressing incidents, and maintaining a safe, functional work environment.</div></li><li><div>
Collaborate closely with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to ensure flawless coordination between the culinary and service teams, aligning service execution with the chef&rsquo;s vision and seasonal menus.</div></li><li><div>
Participate in menu planning, pricing strategies, and promotional initiatives by offering operational insights and guest feedback to guide culinary decisions.</div></li><li><div>
Partner with Engineering and Housekeeping to maintain operational functionality, facility safety, and overall guest experience standards.</div></li><li><div>
Performs additional duties and responsibilities as directed by the leadership team.</div></li></ul><p><b><br>
QUALIFICATIONS</b></p><ul><li>
Bachelor&rsquo;s degree in hospitality or a related field is a plus.</li><li>
Minimum of 2 years of experience as a General Manager, Assistant GM, or equivalent in an upscale or chef-driven restaurant.</li><li>
Experience working within a Forbes or AAA-rated hotel or resort environment preferred.</li><li>
Fine-dining experience is required. Michelin experience is preferred.</li><li>
A combination of experience, education, and/or training may be substituted for either requirement.</li><li>
Proven leadership ability with a focus on team culture, guest service, and operational excellence.</li><li>
Availability to work on a flexible schedule, including nights, weekends, and holidays is required.</li><li>
Working knowledge of POS (MICROS, Aloha, or other systems), OpenTable, and Microsoft Office Suite.</li><li>
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&rsquo;s expense.</li><li>
RBS Certification required.</li><li>
Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 40 lbs.</li><li>
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.</li></ul><p><br>
**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.</p></div>

Restaurant General Manager (FT) ("Gerente General de Restaurante")

Join Evans Hotels and explore 2   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Evans Hotels

ABOUT_COMPANY

Sous Chef (FT) ("Supervisor/a de Cocina")

Restaurant General Manager (FT) ("Gerente General de Restaurante")