Sous Chef
Company: The Dana on Mission Bay
Location: San Diego
Posted on: February 21, 2026
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Job Description:
Job Description Job Description About Bartell Hotels: Bartell
Hotels is San Diego's largest independent hotel owner-operator with
a sharp focus on employees, customers and community. This diverse
collection of properties reflects Southern California's natural
beauty, love for active lifestyles and exceptional hospitality. Our
hotels combine classic and modern design, farm-to-table restaurants
and energized bars, three beautiful marinas and the iconic
Humphreys Concerts by the Bay entertainment venue. Our Culture: At
Bartell Hotels you will find a team of incredibly friendly people
who are committed to exceeding guest expectations every day. The
Bartell Hotels culture emphasizes respect, pride, teamwork and
development. When you work at Bartell Hotels, you are encouraged to
think entrepreneurially, and you are empowered to perform and show
leadership in ways that can help advance your career. We often look
within to promote deserving colleagues at all levels. Bartell
Hotels embraces colleague diversity, inclusion and equity, and is
firmly committed to respecting and appreciating each colleague.
Bartell Hotels is an equal opportunity employer. Primary Objective
of Sous Chef Position To assist the Executive Chef in overall
kitchen operation as a successful independent profit center,
ensuring maximum guest satisfaction, through planning, organizing,
directing, and controlling the Kitchen operation and
administration. Responsibilities Ensure that all recipes and
product yields are accurately costed and reviewed regularly. Ensure
that all food items are prepared as per standard recipe cards
whilst maintaining portion control and minimizing waste. Ensure
that food stock levels within the culinary department areas are of
sufficient quantity and quality in relevance to the hotel occupancy
and function forecasts. Ensure that all food products received into
the hotel meet quality standards and that they are stored and
rotated correctly. Ensure that associate meals and associate dining
services are of a consistently high standard. Ensure that staff is
always in clean tidy uniforms and are always presentable to be in
guest view. Responsible for the supervision of all stewards and
their activities within the culinary department. Ensure that the
overall culinary department is motivated and that positive feedback
on work performance is given. To delegate responsibilities to
subordinates as required. Identify strengths and weaknesses and
provide timely feedback to the individual. Ensure that the culinary
department adheres to all company and hotel policies and
procedures. Ensure that all food preparation equipment is being
used safely and correctly and that it is cleaned and maintained. To
initiate relevant maintenance reports and work orders supported by
the respective follow up of those items actioned. Culinary Degree
and/or minimum 2 years of progressive kitchen experience expected.
Other duties may be assigned as needed Physical Demands & Work
Environment While performing the duties of this Job, the employee
is frequently required to stand; walk; use hands to finger, handle,
or feel; reach with hands and arms; talk or hear and taste or
smell. The employee is frequently required to climb or balance and
stoop, kneel, crouch, or crawl, as well as lift and/or move up to
100 pounds. The employee is sometimes exposed to outside weather
conditions and frequently to hot or cold interior conditions as
well as moving mechanical parts, sharp cutting tools and hot
external surfaces of kitchen cooking equipment. The employee must
also be able to go up and down a flight of stairs while carrying
100 pounds. The noise level in the work environment is usually
moderate to loud.
Keywords: The Dana on Mission Bay, Corona , Sous Chef, Hospitality & Tourism , San Diego, California
