Sous Chef: Lead Culinary Team for Growth & Benefits

Default Brand; California (MO); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Great Pay

Opportunities to Grow

Gas Discounts

Life Insurance

Paid Time Off (PTO)

Recognition Program

Free meals in our Employee Dining Room

Weekly Paychecks

Affordable Healthcare

Medical Insurance

Vision Care Insurance

401k Savings Plan

Tuition Reimbursement

Employee Discounts

Direct Deposit

Job summary

Cache Creek is seeking a seasoned Lead Cook to manage daily kitchen operations, supervise 12-15 staff, and ensure meals meet recipe standards. You will coordinate with front-of-house management for smooth service and guest satisfaction.

The role requires a high school diploma and 1–2 years culinary schooling or equivalent; 1–2 years in a quality restaurant as Lead Cook or Sous Chef, plus related training or experience. Benefits include health insurance, PTO, and 401k.

Qualifications

• Must be able to perform each essential duty satisfactorily with or without accommodations.

Responsibilities

• Manage by shift Culinary Staff in restaurant.
• Coach and counsel staff as required.
• Execute menu as prescribed by recipe standards.
• Manage portion control and FIFO of all food product.
• Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas.
• Expedite line and observe plates leaving kitchen.
• Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions.

Education

High School diploma

Culinary school or ACF apprenticeship

Lead Cook or Sous Chef experience

College/technical school certificate

Job description

Cache Creek is seeking a seasoned Lead Cook to manage daily kitchen operations, supervise 12-15 staff, and ensure meals meet recipe standards. You will coordinate with front-of-house management for smooth service and guest satisfaction.

The role requires a high school diploma and 1–2 years culinary schooling or equivalent; 1–2 years in a quality restaurant as Lead Cook or Sous Chef, plus related training or experience. Benefits include health insurance, PTO, and 401k.