Kitchen - Sous Chef

Spa Ojai; Ojai, Northern (CA, KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Spa Ojai in California is seeking a passionate Sous Chef to join our culinary team. As the key leader in the kitchen, you will support the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, presentation, hygiene, and team performance in a fast-paced restaurant environment.

This role requires strong leadership, creativity, and organizational skills, with the ability to plan menus, mentor staff, and oversee service, while maintaining consistency and

Qualifications

• Minimum 2 years in a high-volume kitchen and 2+ years as Sous Chef or higher.
• AOS or higher degree in Culinary Arts, Hotel and Restaurant Management, or related major.
• Strong knowledge of food safety and sanitation.

Responsibilities

• Assist the Chef de cuisine in all aspects of kitchen operations, including menu planning, inventory, food preparation, and service.
• Supervise and lead kitchen staff, ensuring consistency, quality, and compliance with recipes and standards.
• Train, mentor, and schedule kitchen team members to maximize productivity and maintain morale.
• Monitor food safety, sanitation, and cleanliness according to health regulations and company policies.
• Ensure timely and efficient execution of dishes during service, maintaining exceptional presentation and taste.
• Help manage inventory levels, ordering, and cost control to minimize waste and support profitability.
• Step in and lead the kitchen in the absence of the Chef de Cuisine

Skills

Leadership

Team management

Culinary trends

Event planning

Education

Associate or higher in Culinary Arts or related

Job description

We are seeking a passionate and experienced Sous Chef to join our culinary team. As the key leader in the kitchen, the Sous Chef supports the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, presentation, hygiene, and team performance. This role requires strong leadership, creativity, and organizational skills in a fast-paced restaurant environment

Responsibilities

• Assist the Chef de cuisine in all aspects of kitchen operations, including menu planning, inventory, food preparation, and service.
• Supervise and lead kitchen staff, ensuring consistency, quality, and compliance with recipes and standards.
• Train, mentor, and schedule kitchen team members to maximize productivity and maintain morale.
• Monitor food safety, sanitation, and cleanliness according to health regulations and company policies.
• Ensure timely and efficient execution of dishes during service, maintaining exceptional presentation and taste.
• Help manage inventory levels, ordering, and cost control to minimize waste and support profitability.
• Step in and lead the kitchen in the absence of the Chef de Cuisine

Skills and Abilities

• Able to work flexible hours and days including holidays.
• Knowledge of current and updated culinary trends.
• Ability to lead and mentor a large team of culinary professionals.
• Able to plan and execute multiple events at the same time and cook in remote locations.

Required Qualifications

• Minimum of two years experience in a high volume production kitchen or restaurant, and a minimum of two years experience as a Sous Chef or above.
• AOS or higher degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Very good knowledge of food safety, sanitation, food preparation techniques.