Sous Chef

Rancho Valencia; San Diego (CA); On-site; USD 70,000 - 90,000; Full time

Job summary

Rancho Valencia is seeking a Sous Chef to run a specific culinary outlet under the supervision of the Executive Chef. You will oversee banquets, develop menus, ensure quality, and maintain sanitation and safety standards.

The role emphasizes staff training, efficient operation, and collaboration with the Executive Chef to maximize guest satisfaction and revenue. Flexibility for different shifts is required.

Qualifications

• High School Diploma or GED required.
• Culinary school graduate with 2–4 years supervisory experience or 6–8 years supervisory experience in fine dining.
• Must communicate in English with vendors, guests and staff.
• Basic computer skills (Word & Excel).
• Able to perform recipe conversions and calculations.
• Current San Diego County food handler card.
• Flexible scheduling including 3rd shift if needed.
• Own tools to perform duties.

Responsibilities

• Oversee assigned culinary outlet with Executive Chef ensuring efficient operation.
• Plan and develop menus; ensure consistent quality and plating.
• Control waste and labor costs; monitor food quality.
• Lead sanitation program and safety compliance.
• Interview, hire and train culinary staff; develop team.
• Prepare and post staff schedules; manage payroll edits.

Skills

Culinary skills

Knife skills

Garde Manger

Expediting

Supervisory skills

Multi-tasking

Kitchen terminology

Product knowledge

Education

High School Diploma or GED

Job description

SUMMARY

Sous Chef is responsible for running a specific culinary outlet on a daily basis under the direct supervision of the Executive Chef. Maintain established quality standards. Developing and driving a positive work environment. Improving guest and employee satisfaction and maximizing revenues. Oversee preparing and plating of all menu items, special requests and opening/closing duties of assigned outlet. This position will have a heavy focus on Banquets and assisting the banquet chef.

ESSENTIAL FUNCTIONS

• Oversee assigned culinary outlet, collaborating with Executive Chef and Executive Sous Chef assuring outlet is running efficiently
• Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
• Control waste and monitor labor, be aware of the costs attached to the area of responsibility
• Control food quality at all time ensuring high quality standards are maintained
• Oversight of sanitation program throughout culinary department
• Daily inspection of all Food & Beverage storage areas to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations
• Assist in interviewing, hiring and retaining culinary staff
• Training and development of staff
• Follows all guidelines for proper performance management, working closely with Human Resources Management when formal documentation is required.
• Ensure that personnel and payroll documentation and processing is submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines.
• Orient all new hires utilizing company handbooks and support materials.
• Leads training and recognition for employees at all levels and maintains a team-oriented environment.
• Lead by example and constantly look for new and more effective ways of improving our products, guest services and profitability
• Attend BEO meetings as requested
• Participate actively in the preparation of culinary monthly meeting
• Ensure that personnel and payroll documentation and processing is submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines.
• Check and report any equipment malfunctioning or failures
• Work quickly and complete assignments
• Ensure daily production lists are being filled out and utilized by staff
• Oversee set up of all work stations ensuring all requirements are organized prior to the opening of the restaurant
• Conduct line checks daily before service to ensure quality and readiness
• Ensure all hourly staff follow the meal break policy and takes immediate action when correction is needed
• Expedite during service ensuring plated menu items are up to specification
• Must be able to relieve any cook position to work station as needed
• Oversee set up and serve functions according to Banquet Event orders
• Anticipate business levels, plan and prep accordingly for following day
• Ensure strict adherence to recipe specification with staff ensuring proper portion sizes and cooking methods are followed
• Accommodate any special requests with guests whenever possible
• Responsible for proper closing procedures to include walk through of stations, kitchen and walk ins, ensuring all product is properly stored and all areas sanitary
• Check out all cooks before they leave to ensure stations and prep are stored correctly
• Receive and check food items from requisitions and/or orders and ensure items are properly stored.
• Place daily orders for products, produce/proteins/dry goods/etc
• Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
• Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
• Conduct daily pre-shift meetings with both FOH and BOH to ensure proper communication with staff
• Prepare and post employee work schedules to reflect operating forecast
• Review and correct payroll time edits daily
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
• Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
• Perform other duties as directed, developed or assigned.

QUALIFICATIONS

Required

• High School Diploma or GED-Equivalency.
• Must be either a graduate from a culinary school with 2 to 4 years previous culinary supervisor or higher experience or 6 to 8 years culinary supervisor or higher experience in multiple culinary/food & beverage department in a fine dining establishment.
• Ability to communicate in English with vendors, guests and staff to their understanding.
• Knowledge of basic computer functions, including Microsoft Word & Excel.
• Must be able to perform mathematical calculations including but not limited to conversion of recipes.
• Must have current and up to date San Diego County food handlers card.
• Must be flexible in scheduling, including 3rd shift if needed.
• Must have own tools to perform assigned duties.
• Dedication to excellence with continued development of our hotel reputation.

Desirable

• 2 years prior Sous Chef experience
• Prior working experience in a 5 star/5 diamond hotel
• Serve Safe Certification

SKILLS

Required

• Advance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting
• Garde Manger and baking skills
• Supervisory skills, able to make rational decisions in a calm, timely manner and maintain established quality standards
• Experience in the administration side of the kitchen
• Ability to multi-task
• Ability to work long hours
• Knowledge of kitchen terminology
• Knowledge of products, uses and availability

Desirable

• Knowledge of current food trends.
• High level of creativity.
• Experience in both ala carte and banquets.

TRAVEL REQUIREMENTS

• Some travel is required for training, conferences, and special events.

PHYSICAL DEMANDS

• Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
• Constant need to perform the following physical activities: grasping, turning, finger dexterity.
• Occasional need to stand for long periods of time.
• Lifting/carrying up to 30 lbs. frequently and 45 lbs. occasionally.
• Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
• Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
• Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.