Lead Sous Chef - Community Dining

Seabreeze Management Company, Inc.; San Diego (CA); On-site; USD 52,000 - 72,000; Full time

Job summary

The Sous Chef at Seabreeze Management Company, Inc. is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications, and production schedules.

He/she will work closely with the Executive Chef and will provide support in the kitchen in the Executive Chef’s absence. The role ensures residents and guests receive timely, high-quality food and service, while supervising dining services staff, maintaining safety and cleanliness, and training kitchen

Qualifications

• 2–5 years’ experience in food preparation in a full-service restaurant or institutional setting.
• Must have a valid San Diego County Food Handlers Card; administered on site.
• ServSafe Certification within 60 days of hire.
• Knowledge of proper dining room etiquette and food sanitation and safety.
• Strong customer service skills and ability to communicate with varied audiences.
• Professional demeanor, organization, and ability to work under pressure.

Responsibilities

• Prepare high-quality meals in accordance with standards, menu specs and schedules.
• Supervise kitchen staff toward completion of duties and ensure food quality.
• Maintain clean, sanitary workstations and proper equipment operation.
• Coordinate with Executive Chef and provide support in absence.
• Plan recipes, order ingredients, and manage inventory and inventory quality.
• Inform wait staff on preparation and service details for daily meals.
• Train associates and reinforce department policies and safety procedures.

Skills

Food prep

Customer service

Food safety

Team supervision

Education

High school diploma

Job description

The Sous Chef at Seabreeze Management Company, Inc. is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications, and production schedules.

He/she will work closely with the Executive Chef and will provide support in the kitchen in the Executive Chef’s absence. The role ensures residents and guests receive timely, high-quality food and service, while supervising dining services staff, maintaining safety and cleanliness, and training kitchen