Banquet Sous Chef - Lead Kitchen & Menu Innovation

Rancho Valencia Resort & Spa; Rancho Santa Fe (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Rancho Valencia Resort & Spa in Rancho Santa Fe, CA seeks a Sous Chef to run a specific culinary outlet daily under the Executive Chef. You will oversee preparation and plating, maintain quality, and drive guest and employee satisfaction, with a strong emphasis on Banquets.

You will plan menus with the Executive Chef, control waste and labor costs, supervise staff, ensure sanitation, participate in safety, and lead training.

Qualifications

• High school diploma or GED required or culinary school-equivalent experience.
• 2–4 years culinary supervisor or higher in fine dining, or 6–8 years senior role across multiple outlets.
• English communication with guests and vendors.
• Proficiency in Word and Excel; basic math for recipe conversions.

Responsibilities

• Oversee assigned culinary outlet with the Executive Chef and Sous Chef.
• Plan and develop menus; ensure consistent quality and presentation.
• Control waste and labor costs; monitor expenses.
• Maintain high food quality and sanitation standards.
• Lead staff training and development; manage HR documentation.

Skills

Advanced culinary

Garde Manger

Supervisory

Kitchen administration

Multitasking

Stamina

Kitchen terminology

Product knowledge

Education

High school diploma or GED

Culinary school degree or equivalent

Tools

Microsoft Word

Excel

Job description

Rancho Valencia Resort & Spa in Rancho Santa Fe, CA seeks a Sous Chef to run a specific culinary outlet daily under the Executive Chef. You will oversee preparation and plating, maintain quality, and drive guest and employee satisfaction, with a strong emphasis on Banquets.

You will plan menus with the Executive Chef, control waste and labor costs, supervise staff, ensure sanitation, participate in safety, and lead training.