SOUS CHEF
$70,304–$73,000 year
On-siteSan Diego, California, United States
Job Summary
Support the Chef de Cuisine with daily kitchen operations, production scheduling, and workflow monitoring while serving as the kitchen leader in their absence. Lead assigned catered events from load-out through service and breakdown, reviewing BEOs and timelines to ensure flawless execution and accurate departures. Supervise Production Cooks, Prep Cooks, Event Chefs, and kitchen assistants, providing coaching, onboarding, and mentorship to elevate team skills and culture. Verify food quality, presentation, and sanitation standards across all events and tastings, adapting quickly to changing conditions while maintaining exceptional guest experiences. Ensure full compliance with food safety regulations and HACCP principles in both the commissary and event sites.
Required Qualifications
- 3+ years of culinary leadership experience in catering, banquet, hotel, restaurant, or high-volume production kitchens
- Previous supervisory experience leading culinary teams
- Strong organizational, communication, and time-management skills
- Ability to lead teams in both kitchen and event environments
- Strong understanding of food safety, sanitation, and HACCP principles
- Ability to work evenings, weekends, holidays, and blackout dates as required
- Current California Food Handler Certification
- Valid driver's license
- Reliable transportation
- Ability to stand for extended periods
- Ability to lift and carry up to 50 pounds
- Ability to safely load, unload, and transport event equipment and food
Desired Qualifications
- Ability to work in indoor kitchens and outdoor event environments
- Ability to frequently bend, reach, push, pull, and climb stairs
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