Sous Chef

THE RANCH Restaurant & Saloon; Anaheim (CA); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k with employer match

Paid time off

Job summary

THE RANCH Restaurant & Saloon in Anaheim is seeking a passionate Sous Chef to lead kitchen operations and create globally inspired dishes. The ideal candidate will have over 5 years of high-level kitchen experience and at least 2 years of management experience. This role requires strong leadership skills, attention to detail, and a commitment to maintaining high standards. The competitive salary ranges from $75,000 to $85,000 along with a comprehensive benefits package including medical, dental, vision, and 401k matching.

Qualifications

• 5+ years of experience in a high-level kitchen with elevated dishes.
• 2+ years of management experience in the kitchen.
• Prior experience with Restaurant Service and various cooking stations.

Responsibilities

• Oversee back of house operations and food production.
• Instill teamwork between front and back of house staff.
• Ensure staff adherence to recipes and sanitation requirements.
• Create educational opportunities for staff development.

Skills

Professionalism

Leadership experience

Organizational skills

Communication skills

Culinary knowledge

Education

Culinary school attendance (preferred)

Tools

CA Food Handler's License

Job description

Overview

Restaurant 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.

Role

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 requests, dietary restrictions and following safety standards
• Instill teamwork and synergy between the front and back of house staff through proper communication and delegate 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 be meticulously clean and have CA Food Handler's License
• Culinary school attendance is preferable, but not required

Benefits & Salary

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

Salary range: $75,000 to $85,000. Pay may vary depending on experience, qualifications, and other job-related factors.