Sous Chef

Working alongside the amazing team at The Quail, we are seeking a Sous Chef to support our Food & Beverage Department.

In this role you will:

• Work for a highly prestigious hotel located in sunny Carmel Valley, California.
• Learn and grow within a strong hospitality operation.
• Be provided exceptional medical benefits and employee discounts on lodge, golf, and dining services.

Key Accountabilities

• Assist the Executive Chef with the day-to-day kitchen operations and be responsible for the overall quality of cuisine.
• Estimate food consumption, requisitions, and purchase of food products.
• Ensure staff maintain a high standard of cleanliness and sanitation in and around all culinary work areas
• Stay current with culinary trends by attending industry trade shows or tasting events as required

General Requirements

• Minimum of 3 years of culinary experience preferred
• Minimum of 3 years supervisory experience preferred
• Available to work weekends, evenings, and holidays
• Hotel and/or fine dining/catering experience preferred
• All local food handlers permit must be current
• Solid knowledge across a wide range of cuisines
• Bilingual in English and Spanish preferred, but not required

Salary: $75,000 - $80,000 per year

Benefits We Offer:

• 10 vacation days per year
• 5 sick days per year
• 1 personal day per year
• 9 holidays days per year
• Complimentary employee meals
• Complimentary parking
• Complimentary dry cleaning of business attire
• Discounted and complimentary room nights at The Peninsula Hotels
• 25% restaurant discount
• 40% discount on retail
• Complimentary use of golf course
• 80% company-paid medical, dental and vision coverage
• Complimentary life insurance
• Complimentary long-term disability
• Retirement plan with 5% company match

Set in California’s picturesque Carmel Valley, The Quail hosts the well-known annual motorsports event, The Quail: A Motorsports Gathering. A haven within the temperate climate of Santa Lucia Mountains, each of the 93 guestrooms features a private deck or patio that overlooks the Lodge’s lakes, golf course and expertly-manicured gardens. Along with verdant greens and lush landscapes, The Quail is home to Edgar’s, a farm-to-table restaurant that highlights fresh local produce and adheres to the Monterey Bay Aquarium Seafood Watch guidelines of sustainability.