Chef Sous

CoralTree Hospitality Group; San Diego (CA); On-site; USD 72,000 - 90,000; Full time

Job summary

ARLO at Town and Country Resort in San Diego is a lively, chef-driven dining destination. We are seeking a Sous Chef who can lead a kitchen, develop people, and keep service moving during busy times.

This role offers opportunities to influence the menu, collaborate with the front-of-house, and advance your culinary career in a resort setting.

Qualifications

• Previous sous chef or Chef de Cuisine leadership experience.
• Experience in high-volume hotel, resort, or restaurant.
• Strong knowledge of culinary techniques and food safety.
• Formal culinary training preferred but not required with relevant experience.

Responsibilities

• Lead daily culinary operations with the Chef de Cuisine.
• Coach and develop cooks and kitchen staff.
• Maintain food quality, portioning and timing.
• Oversee prep, production, and service readiness.
• Support menu development and specials.
• Ensure HACCP, sanitation, and safety standards.
• Collaborate with front-of-house for guest experience.
• Assist with ordering, inventory, and cost control.
• Step in lead role when Chef de Cuisine is away.

Skills

Culinary leadership

High-volume kitchen

Food safety & HACCP

Team leadership

Communication skills

Culinary training preferred

Education

Culinary degree

Job description

Overview

Bring Your Culinary Game to ARLO.

ARLO is not your typical hotel restaurant. We are a lively, chef-driven San Diego dining destination at Town and Country Resort, serving scratch-made food, creative cocktails, weekend DJ brunch, and dinner in a space that is as energetic as the food.

We are looking for a Sous Chef who knows how to lead a kitchen, develop people, execute great food, and keep things moving when the tickets start flying.

ARLO features an elevated, San Diego-inspired menu built around fresh ingredients and scratch-made dishes. The restaurant includes indoor dining and a large outdoor patio and hosts everything from regular dinner service to weekend DJ brunch and private events.

This is an opportunity to be part of a culinary team where you can actually influence the food, develop your skills, and make your mark.

#towncountrySD Salary $80,000

Responsibilities

What You'll Do

• Partner with the Chef de Cuisine to lead daily culinary operations at ARLO.
• Lead and develop cooks and culinary team members through coaching, training, and hands‑on leadership.
• Maintain consistent food quality, presentation, portioning, and timing.
• Assist with menu development, specials, recipes, and seasonal offerings.
• Oversee daily prep and production to ensure the kitchen is ready for service.
• Manage kitchen execution during breakfast, brunch, and dinner service.
• Maintain food safety, sanitation, cleanliness, and HACCP standards.
• Monitor food quality, waste, inventory, and product utilization.
• Work closely with the front‑of‑house team to create a seamless guest experience.
• Assist with ordering, receiving, inventory, and cost control.
• Help develop a positive kitchen culture where people can learn, grow, and do their best work.
• Step into the lead when the Chef de Cuisine is away.
• Support special events, private dining, and other resort culinary needs as needed.

Qualifications

What We're Looking For

• Previous Sous Chef, Chef de Cuisine, or strong culinary leadership experience.
• Experience in a high-volume restaurant, hotel, resort, or similarly demanding culinary operation.
• Strong knowledge of culinary techniques, food safety, sanitation, and kitchen operations.
• A leader who can teach—not just tell.
• Organized, calm, and able to make good decisions when service gets busy.
• Strong communication and teamwork skills.
• A genuine passion for food and hospitality.
• Culinary degree or formal culinary training preferred, but great experience counts.

Why Town and Country?

At Town and Country Resort, ARLO is one part of a much bigger culinary operation that includes Lapper Sports Bar + Kitchen, The MRKT, Monkeybar, in‑room dining, and large‑scale banquet and event operations.

That means plenty of opportunity to learn, grow, collaborate, and build a career beyond one kitchen.

Ready to turn up the heat?