Join our outstanding Food & Beverage team at The Quail as Sous Chef, where you will oversee efficient and effective day-to-day kitchen operations, ensure exceptional food quality, manage food requisitions, and maintain cleanliness and sanitation standards. • Enjoy the opportunity to work at a highly prestigious hotel in beautiful Carmel Valley, California. • Advance your career and develop your skills within a dynamic and supportive hospitality environment. • Receive exceptional medical benefits, along with exclusive employee discounts on lodging, 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: $75,000.00 - $85,000.00 per year DOE