Chef Sous

Town and Country Resort•San Diego, CA

4d•Onsite

About The Position

ARLO is not your typical hotel restaurant. We are a lively, chef-driven San Diego dining destination at Town and Country Resort, serving scratch-made food, creative cocktails, weekend DJ brunch, and dinner in a space that is as energetic as the food. We are looking for a Sous Chef who knows how to lead a kitchen, develop people, execute great food, and keep things moving when the tickets start flying. ARLO features an elevated, San Diego-inspired menu built around fresh ingredients and scratch-made dishes. The restaurant includes indoor dining and a large outdoor patio and hosts everything from regular dinner service to weekend DJ brunch and private events. This is an opportunity to be part of a culinary team where you can actually influence the food, develop your skills, and make your mark.

Requirements

Previous Sous Chef, Chef de Cuisine, or strong culinary leadership experience.
Experience in a high-volume restaurant, hotel, resort, or similarly demanding culinary operation.
Strong knowledge of culinary techniques, food safety, sanitation, and kitchen operations.
A leader who can teach—not just tell.
Organized, calm, and able to make good decisions when service gets busy.
Strong communication and teamwork skills.
A genuine passion for food and hospitality.

Nice To Haves

Culinary degree or formal culinary training preferred, but great experience counts.

Responsibilities

Partner with the Chef de Cuisine to lead daily culinary operations at ARLO.
Lead and develop cooks and culinary team members through coaching, training, and hands-on leadership.
Maintain consistent food quality, presentation, portioning, and timing.
Assist with menu development, specials, recipes, and seasonal offerings.
Oversee daily prep and production to ensure the kitchen is ready for service.
Manage kitchen execution during breakfast, brunch, and dinner service.
Maintain food safety, sanitation, cleanliness, and HACCP standards.
Monitor food quality, waste, inventory, and product utilization.
Work closely with the front-of-house team to create a seamless guest experience.
Assist with ordering, receiving, inventory, and cost control.
Help develop a positive kitchen culture where people can learn, grow, and do their best work.
Step into the lead when the Chef de Cuisine is away.
Support special events, private dining, and other resort culinary needs as needed.