Marisella Santa Barbara - Sous Chef

Maple Hospitality Group; Santa Barbara (CA); On-site; USD 75,000 - 85,000; Full time

Job summary

Maple Hospitality Group is seeking a Sous Chef in Santa Barbara, California. This pivotal role requires supporting kitchen staff while assisting the Executive Chef. Responsibilities include overseeing food production, maintaining inventory, and ensuring high food quality.

The ideal candidate will have over two years of culinary management experience, exceptional problem-solving skills, and the ability to thrive in high-pressure situations while ensuring compliance with health regulations.

Qualifications

• 2+ years of higher management culinary experience.
• Must maintain a high level of cleanliness and be aware of all food safety standards.
• Ability to work in high-pressure situations.

Responsibilities

• Oversee the line and ensure the execution of exceptional food.
• Recruit and train exceptional hourly staff members.
• Maintain sanitation standards and comply with health regulations.

Skills

High-end level restaurant experience

Strong written and verbal communication skills

Ability to lead a team

Exceptional problem-solving abilities

Detail-oriented

Job description

Job Details

Job Location: Marisella Santa Barbara - Santa Barbara, CA 93117

Salary Range: $75,000.00 - $85,000.00

What You Will Do

This position is responsible for providing supportive leadership to kitchen staff throughout food service. Assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities to keep the kitchen department functioning properly.

Sous Chef Responsibilities

• Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position
• Oversee the line and ensure the execution of exceptional food in a timely manner
• Responsible for daily line checks to continually drive consistency in recipe standards
• Collaborate with the Executive Chef, CDC, and Exe Sous Chef to maintain corporate‑mandated food and labor costs
• Oversee and participate in daily food purchasing and prep production
• Maintain proper inventory practices and reporting
• Create menu specials, as requested by the Executive Chef
• Schedule and manage staff to build a strong kitchen and dish team
• Recruit exceptional hourly staff members and ensure they’re properly trained to execute their job duties
• Actively prepare for and participate in manager meetings
• Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations, and maintaining security systems
• Communicate effectively and genuinely with staff members, guests, and all departments
• Maintain a friendly, caring and professional demeanor at all times in a fast‑paced environment
• Respond quickly to guest and staff complaints and requests in a friendly and professional manner
• Report to the Executive Chef, CDC, and Executive Sous Chef on operational wins, losses and areas in need of improvement
• Perform minor accounting duties
• Any other duties assigned

Qualifications

• High‑end level restaurant experience is a must
• Strong written and verbal communication skills
• Must maintain a high level of cleanliness and be aware of all food safety standards
• Ability to lead a team and follow instructions
• Ability to work in high‑pressure situations
• Must have personal pride in appearance
• Exceptional problem‑solving abilities
• Must be detail‑oriented
• 2+ years of higher management culinary experience
• Must have a flexible schedule including the ability to work nights, weekends, and holidays
• Complete the position requirements in a fast‑paced environment

This job specification should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions, and perform other related duties, as may be required by their supervisor.