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DOLPHIN HOTEL MANAGEMENT
The Sous Chef is a hands-on culinary leader who supports the Executive Chef in managing daily kitchen operations to ensure exceptional food quality and guest satisfaction. This role involves supervising culinary associates, maintaining food safety standards, and delivering memorable dining experiences across various resort outlets. The position plays a critical part in fostering a positive work environment while supporting the resort's commitment to excellence and hospitality.
Headquarters
San Francisco, CA
Company Size
201-500 employees
Founded
2018
Industry
Technology
Glassdoor Rating
4.2 / 5
Sarah Johnson
Chief Executive Officer
Michael Chen
Chief Technology Officer
Emily Williams
VP of Engineering
David Rodriguez
VP of Product
Jessica Thompson
Chief Financial Officer
Andrew Park
VP of Sales
View leadership team, funding history,
and employee contacts for DOLPHIN HOTEL MANAGEMENT.