Banquet Sous Chef: Lead Prep & Service Excellence

Rancho Valencia; San Diego (CA); On-site; USD 70,000 - 90,000; Full time

Job summary

Rancho Valencia is seeking a Sous Chef to run a specific culinary outlet under the supervision of the Executive Chef. You will oversee banquets, develop menus, ensure quality, and maintain sanitation and safety standards.

The role emphasizes staff training, efficient operation, and collaboration with the Executive Chef to maximize guest satisfaction and revenue. Flexibility for different shifts is required.

Qualifications

• High School Diploma or GED required.
• Culinary school graduate with 2–4 years supervisory experience or 6–8 years supervisory experience in fine dining.
• Must communicate in English with vendors, guests and staff.
• Basic computer skills (Word & Excel).
• Able to perform recipe conversions and calculations.
• Current San Diego County food handler card.
• Flexible scheduling including 3rd shift if needed.
• Own tools to perform duties.

Responsibilities

• Oversee assigned culinary outlet with Executive Chef ensuring efficient operation.
• Plan and develop menus; ensure consistent quality and plating.
• Control waste and labor costs; monitor food quality.
• Lead sanitation program and safety compliance.
• Interview, hire and train culinary staff; develop team.
• Prepare and post staff schedules; manage payroll edits.

Skills

Culinary skills

Knife skills

Garde Manger

Expediting

Supervisory skills

Multi-tasking

Kitchen terminology

Product knowledge

Education

High School Diploma or GED

Job description

Rancho Valencia is seeking a Sous Chef to run a specific culinary outlet under the supervision of the Executive Chef. You will oversee banquets, develop menus, ensure quality, and maintain sanitation and safety standards.

The role emphasizes staff training, efficient operation, and collaboration with the Executive Chef to maximize guest satisfaction and revenue. Flexibility for different shifts is required.