Sous Chef

Sdcm; San Diego (CA); On-site; USD 70,000 - 75,000; Full time

Job summary

Kettner Exchange in San Diego is seeking a Sous Chef to lead and inspire the kitchen team, oversee all stations, and ensure the highest standards of service and safety. You will work closely with the Chef De Cuisine and management to deliver exceptional dining experiences.

The ideal candidate has 2+ years as a Sous Chef in fast-paced environments, with strong leadership skills and the ability to mentor staff through busy service periods.

Qualifications

• Minimum 2 years as Sous Chef in a fast-paced kitchen, upscale high-volume restaurant.
• Demonstrated leadership and ability to mentor and oversee line cooks.
• Strong communication with GM, CDC, and kitchen staff to maintain service quality.

Responsibilities

• Oversee food production at all stations and assist line cooks as needed.
• Expedite service for dinner with an average of 350 covers.
• Maintain highest standards of cleanliness, sanitation, and safety; ensure code compliance.
• Mentor and develop team, support Chef De Cuisine in daily tasks.
• Adhere to COVID-19 sanitary guidelines and assist with inventory control.

Skills

Leadership

Team Management

Communication

Cooking Oversight

Education

College/Culinary degree preferred

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

30+ days ago Requisition ID: 1307

Salary Range: $70,304.00 To $75,000.00 Annually

Kettner Exchange is currently seeking a Sous Chef with the ability to support, lead, and inspire the kitchen team. This includes but not limited:

• Ordering and inventory support.
• Support the Chef De Cuisine in daily tasks.
• Consistently uphold and monitor the highest standards of cleanliness and sanitation to ensure all areas are kept clean, safe and code compliant.
• Adheres to new COVID-19 sanitary guidelines.
• Complete any additional tasks as assigned by the Chef or GM.
• Work in partnership with the rest of the Food & Beverage management team to execute daily priorities.
• Constantly communicate with GM and CDC to keep record of staff, training, service, and food issues dealt with during shift.

MINIMUM QUALIFICATIONS & REQUIREMENTS

• Minimum 2 years as Sous Chef in a fast-paced kitchen, upscale high-volume restaurant
• Experienced and able to expedite an average of 350 covers dinner service
• Oversee food production at all stations, assisting line cooks, as needed
• Demonstrated strong leadership and teamwork skills and abilities
• Capability to teach and mentor others
• Must be able to stand for 10+ hours
• Must be able to lift 50 pounds
• Reliable and predictable attendance
• Food Handlers Card / ServSafe Certification
• College degree/Culinary school degree preferred, but not necessary

Ideal candidate will have stable tenures, strong attention to detail, track record of mentorship and managing teams under pressure and passion.