Executive Sous Chef

Rancho Valencia Resort; Rancho Santa Fe (CA); On-site; USD 81,000 - 109,000; Full time

Benefits offered by this job

Health Benefits

Vacation

401K

Job summary

Rancho Valencia Resort is seeking an Executive Sous Chef to support the Executive Chef in all kitchen operations, including food prep, menu execution, staff leadership, inventory control, sanitation, and cost management. This role is second-in-command and ensures exceptional food quality and guest satisfaction in a luxury resort environment.

The position reports to the Executive Chef and requires a high volume, multi-outlet experience with strong leadership, training, and safety standards.

Qualifications

• Minimum 5 years of progressive culinary leadership experience with supervisory responsibilities.

Responsibilities

• Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
• Ensure all food is prepared and presented according to established recipes and quality standards.
• Oversee daily production across dining outlets, banquets, and events.
• Monitor food quality, taste, consistency, and portion control.
• Lead kitchen operations in the absence of the Executive Chef.

Job description

Job Type

Full-time

Description

Summary

The Executive Sous Chef is responsible for supporting the Executive Chef in all aspects of kitchen operations, including food preparation, menu execution, staff leadership, inventory management, quality control, sanitation, and cost management. This role serves as the second-in-command of the culinary team and ensures exceptional food quality, consistency, and guest satisfaction while maintaining a positive and productive work environment.

Key Responsibilities

Culinary Operations

• Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
• Ensure all food is prepared and presented according to established recipes, quality standards, and presentation guidelines.
• Oversee daily production and service across all dining outlets, banquets, and special events.
• Monitor food quality, taste, consistency, and portion control throughout service.
• Support menu development, seasonal offerings, and special promotions.

Leadership & Team Development

• Supervise, coach, and mentor kitchen staff to maintain high-performance standards.
• Assist with recruiting, interviewing, hiring, onboarding, and training culinary team members.
• Foster a culture of teamwork, accountability, and continuous improvement.
• Conduct performance evaluations and provide ongoing feedback and development opportunities.
• Lead kitchen operations in the absence of the Executive Chef.

Financial & Inventory Management

• Monitor food costs and labor expenses to meet departmental budget goals.
• Assist with purchasing, receiving, and inventory control procedures.
• Ensure proper product rotation, storage, and waste reduction practices.
• Analyze kitchen performance and identify opportunities for increased efficiency and profitability.

Food Safety & Compliance

• Maintain strict adherence to health department regulations, food safety standards, and company policies.
• Ensure compliance with HACCP guidelines and sanitation procedures.
• Conduct regular inspections of kitchen facilities, equipment, and storage areas.
• Promote a safe work environment and ensure proper use of kitchen equipment.

Guest Experience

• Collaborate with front-of-house leadership to ensure exceptional guest satisfaction.
• Respond professionally and effectively to guest feedback and special requests.
• Maintain high standards of hospitality, quality, and service excellence.

Qualifications

Required

• Minimum 5 years of progressive culinary leadership experience, including supervisory responsibilities.
• Previous experience as a Sous Chef in a high-volume restaurant, hotel, resort, country club, or luxury hospitality environment.
• Strong knowledge of culinary techniques, food safety, and kitchen management.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency in inventory management, purchasing, and cost controls.
• Food Handler Certification and ServSafe Manager Certification (or ability to obtain).

Preferred

• Culinary degree or formal culinary training.
• Experience in luxury resort, fine dining, or multi-outlet food and beverage operations.
• Knowledge of banquet and catering production.
• Familiarity with inventory and purchasing software systems.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Flexibility to work evenings, weekends, holidays, and special events.

Core Competencies

• Leadership & Team Development
• Culinary Excellence
• Financial Acumen
• Operational Efficiency
• Guest Focus
• Problem Solving
• Communication
• Adaptability
• Attention to Detail

Requirements

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.

• Employee Signature: Date:

Salary Description

95,000 + Vacation, 401K, Health Benefits

Source: Hospitality Online