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Pacific Terrace Hotel

This is a Full-time position in San Diego, CA posted October 2, 2021.

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.

Pacific Terrace Hotel: The TripAdvisor top-rated and only AAA Four Diamond beachfront hotel in San Diego, Pacific Terrace is San Diego’s premier luxury boutique hotel dramatically perched above the breaking waves of the Pacific Ocean. With 73 unique guest rooms and suites, Pacific Terrace offers an intimate setting for guests to relax poolside, while gazing over the water. Guests also enjoy active pursuits in the local Pacific Beach neighborhood, and adjacent La Jolla and Mission Beach. The warm, talented team at Pacific Terrace, delivers unrivaled hospitality and makes sure that every detail is perfect.


Chef de Cuisine for Pacific Terrace Hotel is responsible for producing quality food and beverage up to standards for our four diamond clientele, and enhancing their stay; from complimentary guest amenities to meals, pool service and room service, and catering for groups. Ensures maximum guest satisfaction, through planning, organizing, and controlling the kitchen operation and administration, within budgetary guidelines. Works to meet the objective of running a successful independent profit center

Essential Duties and Responsibilities include the following. (Other duties may be assigned.)

    -Coordinate and execute all food preparation, from prep through to service
    -Design and direct plating/presentation techniques and documented recipes and presentation standards for all dishes for consistent execution
    -Create new recipes and design overall menu, including specials each week
    -Ensure that all recipes and product yields are accurately costed and reviewed regularly
    -Plans and determines pricing for menu items
    -Research and implement new culinary trends
    -Estimates food consumption, and requisitions or purchases foodstuffs.
    -Order and arrange pickup or delivery of foods for the week
    -Ensure by examining that all food products received into the hotel meet quality and quantity standards and specifications, and are stored and rotated correctly.
    -Monitor the quality of all food and beverage
    -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.
    -Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
    -Delegate daily tasks as necessary to other staff, monitoring their progress throughout the day
    -Supervise kitchen staff activity and ensure efficient work
    -Ensure that staff is always in clean tidy uniforms and are always presentable to be in guest view, and operating quietly and professionally, cognizant of being close to associates and hotel guests.
    -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.
    -Maintain a clean kitchen and abide by all state food safety and sanitation laws
    -To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
    -Oversee repairs of kitchen appliances
    -Work efficiently to resolve any problems that arise in the kitchen

Job Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions .

-Culinary degree and/or related experience and training – min 2 years
-Experience in a hotel kitchen an asset
-knowledge in culinary arts, including any new up and coming food trends
-Knowledgeable and dexterous in safe use of kitchen equipment
-Effective and clear communicator
-skill and experience planning, designing, and preparing meals
-Computer literacy for monitoring and tracking of inventory, maintaining recipe records, and effective e-mail communication.
-Excellent time management and organizational skills
-Proven leadership and creative abilities inside the kitchen
-Expert problem solver who thrives under pressure
-Top of the line customer services skills
-Above all, a team player. One who leads by example and not just by directive.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. The ability to speak Spanish, though not required, would be an asset .