Lead Sous Chef - High-Volume, Upscale Kitchen

Sdcm; Cardiff (AL); On-site; USD 70,000 - 73,000; Full time

Job summary

The Waverly in Cardiff, CA is seeking a capable Sous Chef to support, lead, and inspire the kitchen team. The role focuses on daily tasks, inventory, and maintaining the highest standards of cleanliness and safety in a fast-paced setting.

Ideal candidates will have at least 2 years as a Sous Chef in high-volume environments, strong leadership, and the ability to mentor others while adhering to sanitation guidelines and Covid protocols.

Qualifications

• Minimum 2 years as Sous Chef in a fast-paced, upscale high-volume restaurant.
• Experience expediting an average of 350 covers dinner service.
• Oversee food production at all stations, assisting line cooks as needed.
• Demonstrated strong leadership and teamwork skills and abilities.
• Capability to teach and mentor others.
• Must be able to stand for 10+ hours.
• Must be able to lift 50 pounds.
• Food Handlers Card / ServSafe Certification.
• College degree/Culinary school degree preferred, but not necessary.

Responsibilities

• Ordering and inventory support.
• Support the Chef De Cuisine in daily tasks.
• Maintain the highest standards of cleanliness and sanitation.
• Adheres to new COVID-19 sanitary guidelines.
• Complete any additional tasks as assigned by the Chef or GM.
• Work with the Food & Beverage management team to execute daily priorities.
• Communicate with GM and CDC to keep records of staff, training, service, and food issues.

Skills

Sous Chef experience

Leadership

Team leadership

Mentoring

Food production

High-volume service

Stand for hours

Lifting 50 lbs

ServSafe Certified

Reliability

Education

Culinary degree preferred

College degree preferred

Job description

The Waverly in Cardiff, CA is seeking a capable Sous Chef to support, lead, and inspire the kitchen team. The role focuses on daily tasks, inventory, and maintaining the highest standards of cleanliness and safety in a fast-paced setting.

Ideal candidates will have at least 2 years as a Sous Chef in high-volume environments, strong leadership, and the ability to mentor others while adhering to sanitation guidelines and Covid protocols.