Sous Chef

Charger Hospitality LLC; San Diego (CA); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Medical Insurance

401(k) Retirement Plan

Dental Insurance

Paid Sick Time

Flexible Scheduling

Opportunities for Advancement

Complimentary Employee Meals/Family

Job summary

Casa De Reyes in San Diego's historic Old Town is seeking a hands-on Sous Chef to support the Kitchen/Food & Beverage Manager. You will help train staff, ensure recipe integrity, and uphold sanitation standards to deliver an exceptional guest experience.

You will lead a fast-paced culinary team, oversee inventory and ordering, and collaborate with F&B management on daily operations. ServSafe certification and strong leadership are required; bilingual English/Spanish preferred.

Qualifications

• High school diploma or equivalent.
• Minimum 3 years F&B experience with POS experience.
• ServSafe certification required.
• Ability to coach and lead a team.
• Bilingual English/Spanish preferred.

Responsibilities

• Assist the F&B/Kitchen Manager to ensure menu adherence and guest service standards.
• Train culinary staff on cooking techniques and sanitation per policy.
• Oversee orders and maintain efficient POS transactions for food and retail.
• Monitor inventory levels and assist with receiving, stocking, and rotation.
• Ensure compliance with health, safety, and ISO standards.

Skills

Leadership

Sanitation

Food Safety

Bilingual

POS Knowledge

Multitasking

Training

Education

High School Diploma

3+ Years F&B Experience

ServeSafe Certification

Job description

At Casa De Reyes in San Diego’s historic Old Town, every day is a celebration—where vibrant culture, lively entertainment, and authentic California history come together to create an unforgettable workplace. Enjoy competitive pay, employee perks, and a fun, dynamic environment in the heart of Old Town.

Title: Sous Chef
Reports To: Food & Beverage Manager Or Kitchen Manager
Department: Food & Beverage

Summary of Position:

Assist the Kitchen/Food & Beverage Manager in ensuring that all kitchen staff are trained in proper cooking techniques and sanitation guidelines per Corporate policies to deliver an exceptional guest experience.

Responsibilities:

• Assist the F&B/Kitchen Manager in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook, are being met or exceeded.
• Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day.
• Assist F&B Management in training the culinary team in proper cooking techniques, adhere to defined company recipes and understand sanitation guidelines in order to deliver an exceptional guest experience.
• Oversee restaurant orders and maintain efficient POS transactions for food and retail items
• Participate in all necessary training related to the understanding and reporting of the COGS spreadsheet, weekly data sheets, and health safety logs.
• Follow the Cook training checklist to ensure accuracy when training others
• Assist with all activities related to receiving, stocking and rotating orders, and oversight of inventory levels in grab and go/ deli items
• Adhere to all policies regarding waste
• Assist the F&B/Kitchen Manager with general maintenance items such as food waste, recycling and maintaining cleanliness of common areas
• Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
• Obtain ServSafe or Food Handler Certification in accordance with F&B company policy and/or state law
• Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
• Understand Company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Adherence to Duties Checklist and other duties as assigned

Position Requirements:

• Experience in using cutting tools, cookware and bakeware.
• Knowledge of various cooking procedures and methods.
• Ability to follow all sanitation procedures.
• Must be self motivated with the ability to perform with the highest professional and ethical standards
• Must respond well to a changing work environment and able to perform at the highest level with minimal supervision
• Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
• Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
• Must demonstrate effective written and verbal communication skills
• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
• Excellent customer service and people skills
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally
• Must be able to work a flexible scheduled based on business needs, including evenings weekends and holidays.
• Bilingual English and Spanish preferred.

Benefits

• Medical Insurance
• 401(k) Retirement Plan
• Dental Insurance
• Paid Sick Time
• Flexible Scheduling
• Opportunities for Advancement
• Complimentary Employee Meals/Family Meal Discounts

Knowledge and Experience:

Education: High school diploma or equivalent

Experience: Minimum 3 (three) years F&B experience
POS experience
ServeSafe certification required

Expectations:

Assist with identifying areas of improvement within the Restaurant and the culinary team and report to the F&B Manager.
Participate in weekly F&B team meetings with the General Manager and the F&B Manager.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.