Sous Chef

The Post Oak; Dana Point (CA); On-site; USD 73,000 - 83,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental/vision/Life/Disability

Paid sick leave

Paid time off

Bonus potential

Job summary

Chart House Dana Point is seeking an experienced Sous Chef to join our culinary leadership team in a premier waterfront dining destination. Lead in a high-volume, upscale kitchen and drive food quality, guest satisfaction, and team development.

The role emphasizes hands-on leadership, inventory oversight, cost control, and adherence to sanitation standards in a fine dining environment overlooking Dana Point Harbor.

Qualifications

• 2+ years of culinary management in upscale dining.
• Strong leadership and communication abilities.
• Experience managing budgets, inventories and food quality.

Responsibilities

• Lead back-of-house staff and mentor team in a high-volume, fine dining setting.
• Support Executive Chef with training, development and execution.
• Achieve labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and food/supplies ordering.
• Maintain sanitation and orderly work areas per OSHA standards.

Skills

Culinary leadership

Staff supervision

Labor cost control

Inventory management

Sanitation & OSHA

Education

Culinary program graduate

Job description

Overview

Chart House

Dana Point, CA

Sous Chef

Chart House Dana Point is seeking an experienced Sous Chef to join our culinary leadership team at one of Southern California's most breathtaking waterfront destinations. Overlooking Dana Point Harbor and the Pacific Ocean, this iconic restaurant offers the opportunity to lead in a high-volume, upscale dining environment renowned for exceptional seafood, steaks, and unforgettable guest experiences. If you're passionate about culinary excellence, team development, and advancing your career with a premier hospitality organization, we'd love to connect with you.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $73,000.00 - USD $83,000.00 /Yr.