Sous Chef
On-site · La Jolla, California, United States
Job Summary
Sous Chef responsible for planning and managing preparation, production, food quality, planning menus and food presentation. Supervises chefs de partie and culinary staff; delivers guest service and profitability; ensures safety and sanitation compliance; provides guidance to ensure departmental success; manages managers and supervisors; participates in interviewing, hiring, and training; plans goals, directs work, and evaluates staff; monitors daily operations to exceed standards and optimize profitability; analyzes forecasts and cost reports to maximize revenue; ensures quality and portion control while minimizing waste; engages with guests to monitor satisfaction and make improvements; collaborates with Food & Beverage managers to create menus based on trends and regional tastes; ensures compliance with health, safety, sanitation standards; performs general management duties including budget, forecasting, reporting, and meetings.
Required Qualifications
- Completion of an approved Culinary Program or Apprenticeship
- Associates/Bachelors degree in Culinary Arts preferred
- At least two years of experience with increasing responsibility in culinary management as Chef (or comparable position)
- Knowledge of culinary operations, including budgeting, forecasting, quality assurance, and guest relations
- Ability to lead and coordinate staff in a high-volume, time-sensitive environment
- Ability to mentor and train staff to meet/exceed guest expectations
- Ability to manage labor costs and ensure staffing meets business needs
- Ability to work AM/PM shifts including weekends and holidays
- Ability to stand for long periods
- Experience in hotel/resort kitchen operations
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