Sous Chef

San Diego Mission Bay Resort is a sprawling 357-room resort, boasting multiple dining options, a beautiful renovated pool, a kids pool, astonishing Bay views, fire pits and so much more. We are excited to welcome a Sous Chef to our Mission Bay Family.

The JOB:

As our Sous Chef, you’ll work hand in hand with our talented culinary team, supporting them in creating unforgettable food and beverage experiences for our guests and members. This role gives you the chance to craft some of the region’s finest cuisine across all of our culinary operations.

Restaurants? Absolutely—with an “S.” We’ve got four of them!

• Solrisa: Brings the vibrancy of Mexican food and culture to the poolside stand at Mission Bay.
• Plaza Del Sol: Craft cocktails and shareable small plates, surrounded by palm trees and shaded by suncloth: Plaza del Sol is the centerpiece of the property.
• Covewood: Pacific breezes and fire features create an intimate indoor/outdoor atmosphere for indulging in the local bounty at Covewood.
• Mission Joe: Dig into the local favorite acai bowl while you sip your classic cappuccino and scroll through Instagram.

Banquets and Catering:

San Diego Mission Bay Resort is the quintessential Southern California escape, where white sand beaches, lush greenery, and swaying tropical palms create stunning backdrops for any event. From intimate waterfront weddings to destination corporate gatherings of 500+, our team delivers seamless, memorable experiences with skill and style.

YOU:

To succeed in this role, we’re seeking a passionate culinary professional who thrives on mentoring others and sharing their expertise gained from luxury hotels, independent resorts, and fine restaurants. The ideal candidate is highly organized, well-versed in multiple culinary styles, and brings proven experience in union environments, menu development, and cost management.

Key Responsibilities:

• Assist the Executive Chef in planning, preparing, and executing high-quality meals.
• Supervise and train kitchen staff, providing guidance and support in food preparation and presentation.
• Ensure compliance with food safety, sanitation, and health regulations.
• Oversee daily kitchen operations, including inventory control, ordering supplies, and minimizing food waste.
• Maintain high standards of food quality, taste, and consistency.
• Monitor portion control and cost management to meet budget goals.
• Foster a positive, efficient, and team-oriented work environment.

Qualifications & Skills:

• Proven experience as a Sous Chef or similar role in a professional kitchen.
• Strong culinary knowledge and passion for food.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Understanding of inventory management, food costing, and waste reduction.
• Culinary degree or equivalent training preferred.
• Food safety and sanitation certification a plus.

Our CULTURE:

People who best fit our culture are hard-working, reliable team players with a passion for hospitality. We look for candidates with a 'can do' attitude and a willingness to learn. We let our personalities shine and we like to have fun. The Mission Bay Resort Hotel is part of Noble House Hotels & Resorts: a curated collection of 23+ unique hotels around the Americas, distinctly unique in location and soul.

At Mission Bay Resort, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions – and we would love for you to share yours with the team!

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.