Sous Chef

King's Seafood Company Career Center; San Diego (CA); On-site; USD 70,304 - 80,000; Full time

Benefits offered by this job

Paid Vacation and Sick Days

Dining Discount

401k with a Match

Education Reimbursement

Medical and Dental insurance

Job summary

King's Seafood Company Career Center in San Diego is seeking a Sous Chef to lead kitchen operations and uphold high standards of food quality and service.

This role involves managing kitchen staff, ensuring cleanliness, and supporting training programs. The ideal candidate will have a minimum of 2 years' experience in a supervisory culinary position and is passionate about excellence in seafood preparation.

Competitive salary and extensive benefits offered, including dining discounts and paid vacation.

Qualifications

• 2 years of experience as a cook supervisor, sous chef, or kitchen manager.
• Must be at least 21 years of age.
• Ability to lift up to 40 lbs.

Responsibilities

• Lead kitchen crew and manage daily operations.
• Ensure sanitation and cleanliness of the kitchen.
• Participate in hiring and training kitchen staff.

Skills

Leadership

Culinary techniques

Sanitation practices

Financial planning

Education

High school diploma

Formal culinary training

Job description

For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as “the best seafood in Southern California” by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.

Here’s What We’ll Bring To The Table for Sous Chef:

• Competitive Salary: $70,304 - $80,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well‑being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product‑centric menu, to the behind‑the‑scenes process of creating cutting‑edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is “standards‑driven” and vigilant, showing a high‑level of integrity in their work. They always interact with crew members and guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll‑out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with guests – table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Essential Skills/Experience:

• Minimum of 21 years of age.
• 2 year experience as a cook supervisor/sous/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with guests, management and co‑workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical.
• Ability to carry up to 120 feet.
• Ability to reach up to 6 feet, 4 is typical.
• Ability to work off counter heights of 36 - 42 inches.
• Ability to move through 24 inch aisles and spaces as small as 12 inches.