Marisella - Sous Chef

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

Job summary

Maple Hospitality Group in Santa Barbara, CA is seeking a culinary leader to support the Executive Chef in daily kitchen operations, expedite orders, and ensure top quality and presentation in a fast-paced setting.

This role requires 2+ years of higher culinary management, strong communication, calm under pressure, and a pride in appearance. Competitive salary range $75,000–$85,000 per year with growth opportunities as Maple expands to new destinations.

Qualifications

• High-end level restaurant experiences 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.

Responsibilities

• Own assigned tasks and seek opportunities to add value to the position.
• Oversee the line and ensure the execution of exceptional food in a timely manner.
• Conduct daily line checks to drive consistency in recipe standards.
• Collaborate with Executive Chef, CDC, and Exe Sous Chef to manage food and labor costs.
• Oversee 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 and ensure proper training.
• Participate in manager meetings and report on operational wins/losses.

Skills

Communication

Team leadership

Pressure handling

Appearance

Problem solving

Attention to detail

Job description

Job Details: Job Location: Marisella Santa Barbara - Santa Barbara, CA 93117, Salary Range: $75,000.00 - $85,000.00 Salary, Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.

We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, Boston, and New York you'll find endless opportunities for growth, travel, and continuing education.

Our culture is built on four core principles:

• Generosity:Always give more, exceed expectations.
• Excellence:Deliver exceptional work with unmatched expertise.
• Fun:Love what you do, laugh often, and enjoy the journey.
• Fail Fast:Learn from mistakes, adapt, and keep improving.

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.

• 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 effectiveive 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: Who We Are Looking For

• High-end level restaurant experiences 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.

This role requires

• 2+ years of higher management culinary experience
• Must have a flexible schedule including the ability to work on nights, weekends, and holidays
• Complete 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.