Sous Chef

Troon International; Solana Beach, Northern (CA, KY); Hybrid; USD 39,000 - 40,000; Full time

Job summary

Lomas Santa Fe Country Club in Solana Beach, CA is seeking a skilled Sous Chef to lead a designated kitchen station and support the Executive Chef.

You will supervise food preparation, enforce safety and sanitation standards, manage inventories, and help train team members while delivering exceptional guest experiences in a vibrant hospitality setting.

This full-time role requires night and weekend availability, reliable attendance, and a commitment to consistent, high-quality menu execution.

Qualifications

• Food Safety and Sanitation Training.
• Regular and reliable attendance.
• Nights and weekends required.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.

Skills

Food Safety & Sanitation Training

Reliability & Attendance

Night & Weekend Availability

Job description

Lomas Santa Fe Country Club, is excited to announce the exceptional career opportunity of Sous Chef! Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Pay Rate: $28.00-29.00 hourly

Responsibilities:

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

Qualifications:

• Food Safety and Sanitation Training.
• Regular and reliable attendance.
• Nights and weekends required.

Equal Opportunity Employer
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