Sous Chef / Kitchen Chef
$54,080–$62,400 year
On-site · Palos Verdes, California, United States
Job Summary
Oversee all aspects of food preparation and service, create and implement menus, manage inventory and budgets, train and supervise kitchen staff, and ensure health and safety standards are met. Lead culinary operations, mentor staff, drive company culture, recruit and develop the culinary team, resolve staff/kitchen issues, and maintain high-quality culinary products and guest experiences. Promote training and growth initiatives and collaborate with vendors and other departments to support operational success.
Required Qualifications
- Proven experience in food service management or a similar role
- Strong knowledge of food preparation techniques and culinary trends
- Ability to create menus that cater to different dietary needs and preferences
- Excellent organizational and time management skills
- Leadership abilities to effectively manage a team
- Knowledge of health and safety regulations in a kitchen setting
- Ability to handle food safely and maintain proper hygiene standards
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