Sous Chef

KD Sweetwater Services; San Jose (CA); On-site; USD 66,000 - 81,000; Full time

Benefits offered by this job

Health insurance

Dental insurance paid by the company

Vision coverage available

15 paid vacation days annually

Manager meals during shifts

Job summary

Global Restaurant Group is seeking a hands-on Sous Chef to join two high-volume locations in California. You will be the #2 culinary leader, operating with the Chef and BOH team to ensure quality during busy services.

The role emphasizes leadership, consistent food quality, and the ability to take ownership of the kitchen. Spanish-speaking ability is strongly preferred; a culinary degree or equivalent experience is welcomed.

Qualifications

• Proven culinary leader from a busy, high-volume restaurant.
• Hands-on on the line and able to direct service.
• Experience in inventory, ordering and cost controls.

Responsibilities

• Lead high-volume service from expo and maintain ticket times.
• Step onto the line and cook with the team when needed.
• Run the kitchen when the Chef is off and coach BOH staff.
• Develop staff, manage inventory, and vendor relationships.
• Maintain food safety, sanitation and kitchen organization.

Skills

Culinary leadership

Hands-on cooking

Team leadership

Inventory & cost control

Spanish-speaking

Food safety

Education

Culinary degree or equivalent

Job description

$73,500 Base Salary + Up to $8,000 Annual Bonus

We are seeking a hands-on Sous Chef to join culinary leadership teams across two high-volume locations within the growing restaurant group. This is an opportunity for a true kitchen operator and leader.

This is not a desk job, nor is this a menu-development or highly creative culinary position. We're looking for a Sous Chef who loves to cook, thrives during busy service, leads by example, and can confidently take ownership of the kitchen when the Chef isn't there.

If your instinct during a difficult service is "Yes, I can handle it", we'd like to meet you.

THE ROLE

Client: Global Restaurant Group

Locations: Palo Alto, CA & Los Gatos, CA

$73,500 Base Salary + Up to $8,000 Annual Bonus

We are seeking a hands-on Sous Chef to join culinary leadership teams across two high-volume locations within the growing restaurant group. This is an opportunity for a true kitchen operator and leader.

This is not a desk job, nor is this a menu-development or highly creative culinary position. We're looking for a Sous Chef who loves to cook, thrives during busy service, leads by example, and can confidently take ownership of the kitchen when the Chef isn't there.

If your instinct during a difficult service is "Yes, I can handle it", we'd like to meet you.

THE ROLE

The Sous Chef serves as the #2 culinary leader in the restaurant, working directly alongside the Chef to lead a large, high-volume BOH team.

During service, you'll be highly visible and operational — managing expo, controlling ticket times, communicating with the line, maintaining quality standards, and jumping onto a station whenever the team needs you.

When the Chef is off, you're running the kitchen.

Outside of service, you'll help lead and develop the team while supporting inventory, ordering, vendor communication, labor and food-cost controls.

This is a role for someone who wants to lead people and operate a great kitchen, not someone looking for their next desk or administrative position.

WHAT YOU'LL DO

• Lead high-volume service from expo and maintain strong ticket-time, quality and communication standards
• Step onto the line and cook alongside the team whenever needed
• Take ownership of kitchen operations when the Chef is off
• Coach, train and develop cooks and other BOH team members
• Maintain consistency in food quality, preparation, presentation and execution
• Support inventory, ordering and vendor relationships
• Help manage food cost, labor and waste
• Maintain strong food-safety, sanitation and organizational standards
• Support hiring, training and performance management
• Lead by example and create a positive, respectful kitchen culture

WHAT WE'RE LOOKING FOR

Above everything else: attitude, leadership and humility.

The right Sous Chef is:

• A proven culinary leader from a busy, high-volume restaurant environment
• Highly hands-on and comfortable working anywhere on the line
• Strong on expo and capable of controlling a demanding service
• Someone who genuinely enjoys cooking and being in the kitchen
• A confident leader who treats cooks and staff with respect
• Proactive, dependable and comfortable making decisions
• Low ego and willing to jump in wherever the operation needs help
• Experienced with inventory, ordering, labor and food-cost controls
• Knowledgeable in food safety and sanitation
• Available to work evenings, weekends and holidays as required by restaurant operations

Spanish-speaking ability is strongly preferred, particularly the ability to understand and communicate effectively with a Spanish-speaking BOH team.

Spanish cuisine experience is NOT required. Telefèric can teach its cuisine and systems to the right culinary leader.

Culinary degree or equivalent practical experience is preferred.

These are substantial restaurant operations approximately $8M-$10M in annual sales and 30-40 BOH team members

COMPENSATION & BENEFITS

• Base Salary: $73,500
• Annual Performance Bonus: Up to $8,000
• Target Annual Compensation: Up to $81,500
• Bonus tied to restaurant performance, including sales, labor and food-cost metrics
• Kaiser health insurance with significant employer contribution
• Dental insurance paid by the company
• Vision coverage available
• 15 paid vacation days annually
• Additional unpaid vacation eligibility after one year
• Manager meals during shifts

INTERVIEW PROCESS

Candidates can expect a thorough but practical process designed to ensure the opportunity is the right fit for both sides:

• Initial video interview with HR
• Interview with Executive Chef
• In-person meeting and approximately 2–4 hour restaurant stage with the culinary team
• Professional reference checks

The stage is an opportunity to experience the restaurant firsthand, meet the team, understand the pace of service, and see how the kitchen operates before making a career decision.

WHO WILL THRIVE HERE?

You don't need to be the most creative Chef in the room. You need to be the person the Chef can trust to say: "I've got the kitchen."