Sous Chef

Ranchinc; Anaheim (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k with employer match

Paid time off

Job summary

THE RANCH Restaurant in Anaheim seeks a passionate Sous Chef to lead the BOH alongside the Executive Chef, delivering elevated, globally inspired dishes.

You will manage kitchen operations, ensure safety standards, train staff, and coordinate with front-of-house to create memorable dining experiences.

Requires 5+ years in a high-level kitchen, 2+ years of kitchen management, a fine-dining background, and a CA Food Handler's License; catering knowledge is a plus.

Qualifications

• 5+ years of experience in a high level kitchen.
• 2+ years of management experience in the kitchen.
• Fine Dining background.
• Excellent communication and organizational skills.
• Knowledge of catering operating methods (large events, private dining, catering).
• Culinary school attendance is preferable, but not required.

Responsibilities

• Lead by example and alongside the Executive Chef to deliver dining experiences by overseeing BOH operations.
• Instill teamwork and coordinate front and back of house staff for smooth service.
• Follow recipes and Executive Chef instructions.
• Ensure kitchen setup, prep, and sanitation meet standards.
• Ensure adherence to recipes, standards and procedures.
• Develop and educate staff to improve skills.

Skills

Leadership

Communication

Multi-tasking

Team collaboration

Food knowledge

Education

CA Food Handler's License

Job description

Proudly listed in the Michelin Guide, THE RANCH Restaurant is an award-winning independent concept in the heart of Anaheim. Our seasonal menu features globally inspired dishes and classic American favorites and that honor the best in local and regional ingredients. Our Wine Program is supported by a team of sommeliers and has won "Best Of Award Of Excellence" for ten consecutive years.

Sous Chef

THE RANCH is seeking a passionate industry leader & role model who is charismatic, self-motivated and thrives in a fast paced, dynamically evolving, environment to fill the role of Sous Chef. The ideal candidate will be an operationally creative professional with strong leadership experience looking to share their passion for food by delivering an experience through the dishes they create.

Responsibilities:

• Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, food production, accommodating special request, dietary restrictions and following safety standards
• Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations
• Follow recipes and instructions from Executive Chef and Chef de Cuisine exactly as given
• Ensure kitchen set up / break down, production and prep are completed, that staff wear proper uniform, and that disciplinary procedures are followed when applicable
• Ensuring kitchen staff adhere to set recipes, standards, procedures, rules and sanitation requirements
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills

Requirements:

• Has a high level of professionalism and dependability
• 5+ years of experience working in a high level kitchen, that represents consistent, approachable and elevated dishes
• 2 + years of management experience in the kitchen
• Fine Dining Background
• Dependable, strong work ethic, detail oriented, and is open and willing to learn and adapt
• Has excellent communication and organizational skills, and showcases in-depth knowledge of various cuisines, current food trends, stations on the line, cooking styles, technical skills, ingredients, equipment and processes
• Prior experience with Restaurant Service, Garde Manger, Fish, Meat, Sauté, and Sauce Station
• Must be able to multi-task & delegate effectively, work well under pressure, follow direction and understand sense of urgency
• Must have open availability to work on different shifts, weekends, and holidays
• Knowledge of catering operating methods (large events, private dining, catering)
• Must have meticulously clean and have CA Food Handler's License
• Culinary school attendance is preferable, but not required

THE RANCH offers a competitive benefits package that includes medical, dental, vision, 401k with employer match, and paid time off.

• medical
• dental
• vision
• 401k with employer match
• paid time off

• Salary range: $75,000 to $85,000.

Pay may vary depending on experience, qualifications, and other job-related factors.

THE RANCH Restaurant & Saloon is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected Veteran Status, or any other characteristic protected by applicable federal, state, or local law.