Sous Chef
$72,000–$75,000 year
On-site · San Diego, California, United States
Job Summary
As our Sous Chef, you’ll support a luxury hotel culinary team across multiple dining venues, mentoring staff, planning and executing high-quality meals, ensuring strict food safety and sanitation, managing inventory and costs, and maintaining exceptional standards of taste and presentation for events and daily operations. You’ll lead kitchen operations, oversee budgeting and waste reduction, and collaborate with Executive Chef to develop menus that showcase the region’s bounty while adapting to a fast-paced, high-end environment. Evening, weekend, and holiday availability is required to align with service needs and events across the resort.
Required Qualifications
- Proven experience as a Sous Chef or similar role in a professional kitchen.
- Strong culinary knowledge and passion for food.
- Excellent leadership, communication, and organizational skills.
- Ability to thrive in a fast-paced, high-pressure environment.
- Understanding of inventory management, food costing, and waste reduction.
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