Sous Chef
$70,000–$80,000 year
On-siteSacramento, California, United States
Job Summary
Oversee daily kitchen operations and ensure smooth execution of service while managing food ordering, inventory control, and product quality. Recruit, interview, hire, train, and mentor kitchen staff, creating and managing employee schedules to maintain proper staffing levels. Supervise team members, provide ongoing coaching, and step in to work all kitchen stations as needed to support operations. Ensure compliance with food safety, sanitation, and health regulations while maintaining a clean, organized, and efficient kitchen environment. Assist with food cost controls, waste reduction, and labor management initiatives. This hands-on leadership role requires flexibility to work evenings, weekends, and holidays.
Required Qualifications
- Previous Sous Chef experience in a high-volume restaurant, hotel, resort, country club, or similar culinary environment
- Strong leadership and team development skills
- Experience with scheduling, inventory management, purchasing, and kitchen operations
- Knowledge of food safety and sanitation regulations
- Ability to thrive in a fast-paced, hands-on environment
- Strong organizational and communication skills
- Flexibility to work evenings, weekends, and holidays as needed to support kitchen operations
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