LOCATION

The Lodge at Torrey Pines
Step into the timeless craftsman charm of The Lodge at Torrey Pines. 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.

The Lodge at Torrey Pines 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 Lead Banquet Cook (“Cocinero/a de principal”) prepares all menu items in specific station with the utmost of care and respect for ingredients, technique and fellow associates. As a leader, receives direction from Banquet Chef and sets the example for all staff as to the pride and professionalism required to perform in a culinary environment of this caliber. Ensures that quality is never compromised and service never delayed enabling the best guest experience possible. Strives for excellence.

PAY & PERKS

• **Compensation: $22.00 DOE + our cooks and stewards share 3% food revenue of our restaurants and outlets! Average hourly bonus is $2.59 more per hour! The amount of bonus will vary from paycheck to paycheck
• $1000 Sign-on Bonus
• Up to $1000 Referral Bonus for each hired referral
• 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

• Maintains fresh, organized menu in place at all times to ensure the highest level of cookery.
• Acts as a teacher and assists other cooks in achieving goals, fostering teamwork and camaraderie.
• Prepares and presents menu items in specific station.
• Maintains the highest level of cleanliness in accordance with the Health Department and hotel standards.
• Practices established safety and emergency procedures.
• Follows all recipes and techniques consistently and with pride.
• Maintains a professional attitude and appearance at all times.
• Rotates stock to maintain freshness and eliminate waste.
• Undertakes other responsibilities as directed by the chef.

QUALIFICATIONS

• High school diploma or GED.
• At least 1-2 years 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.
• Current industry certifications required: Food Handlers 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.