Sous Chef - BOA Steakhouse

Innovative Dining Group; Napa (CA); On-site; USD 70,000 - 100,000; Full time

Job summary

BOA Steakhouse is seeking a Sous Chef to lead kitchen operations alongside the Executive Chef at the Casa Mani Resort location. The role emphasizes strong leadership, culinary excellence, and adherence to company standards.

Ideal candidates bring 2 years of sous chef experience in upscale, high-volume settings, and demonstrate the ability to multi-task under pressure while maintaining exceptional service and safety. Flexibility for varied shifts is required.

Qualifications

• 2 years sous chef experience in a high-end, high-volume restaurant.
• Ability to multitask and work efficiently under pressure.
• Proficient in Microsoft Outlook, Word, Excel and POS systems.
• Strong communication skills with guests and teammates.
• Positive, upbeat attitude and strong work ethic.
• Flexible availability for days, nights, weekends.

Responsibilities

• Oversee kitchen operations in conjunction with Executive Chef.
• Supervise and motivate kitchen staff; maintain high service standards.
• Assist in scheduling hourly back-of-house employees.
• Manage food production, inventory, and ordering to quality standards.
• Contribute to recipe development and maintain core recipe files.
• Ensure safety and sanitation in all kitchen areas.

Skills

multitasking

communication

standards

Tools

Microsoft Suite

Job description

BOA Steakhouse is now hiring an SOUS CHEF to join our team!

BE A PART OF OUR TEAM at BOA Steakhouse located at the Casa Mani Resort.

What You’ll Do:

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef or CDC, and ensures that all food production workers performing their duties as prescribed by the standards established by the company.

Your Key Responsibilities:

• Have an extensive knowledge of our restaurant’s food offerings and beverage program
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Demonstrate strong operational skills and impeccably high standards of service
• Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service
• Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements
• Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees
• Direct kitchen employees with food production and use a hands‑on style approach when executing the line
• Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards
• Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service
• Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary
• Participate with recipe development and maintain the in‑house core recipe files
• Conduct departmental orientation of new employees and participate in performance evaluations
• Monitor food production areas for safety and sanitation practices and procedures including checking walk‑in refrigerators and dry storage areas for cleanliness and orderliness
• File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing)
• Expected to continue self‑education of food trends through networking, books and periodicals
• Create a positive work environment for our employees through friendly, caring and professional communication
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Embody and deliver on exceptional service and hospitality

Requirements

• 2 years previous experience as a Sous Chef in a high‑end, high‑volume restaurant
• Ability to multi‑task and work efficiently under pressure
• Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
• Strong communication skills, both with guests and teammates
• A positive, upbeat attitude with a strong work ethic
• Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant
• A valid Food Handler Card (must have upon hire)
• Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role
• Must be 18 years or older

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.