Sous Chef

Mastro's Restaurants; San Diego (CA); On-site; USD 65,000 - 85,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Sous Chef to lead culinary operations in an upscale dining environment. This role emphasizes excellence in guest satisfaction and requires a hands-on management style. As a Sous Chef, you will assist in training and developing kitchen staff while ensuring adherence to high standards of food quality and safety. The position offers extensive training, career development opportunities, and generous employee discounts, making it an exciting opportunity for culinary professionals looking to advance their careers.

Benefits

Extensive training program

Career development opportunities

Generous employee discounts

Multiple health benefit plans

Dental and vision insurance

401(k) plan

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• 2+ years of culinary management experience in upscale dining.
• Strong knowledge of back of house operations and inventory controls.

Responsibilities

• Ensure guest satisfaction with a hands-on management style.
• Assist Executive Chef in managing back of house staff.
• Oversee inventory and maintain sanitation procedures.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Food/Labor Cost Management

Communication Skills

Leadership Skills

Conflict Resolution

Education

Culinary Program Graduate

Job description

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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 vacation
• Monthly discretionary bonus potential

Overview

• 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 vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through a "Do Whatever It Takes" attitude and a hands-on, lead-by-example management style
• Assist the Executive Chef in managing 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
• Oversee weekly and monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls, food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $65,000.00 - USD $85,000.00 /Yr.

Additional Information

• Seniority level: Not Applicable
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality