Restaurant Sous Chef, Chaminade Resort & Spa
About The Position
Chaminade Resort & Spa is seeking an experienced, passionate, and hands-on Restaurant Sous Chef to join our culinary leadership team. Nestled on 300 scenic acres overlooking Monterey Bay, Chaminade offers an elevated dining experience featuring locally inspired cuisine, exceptional service, and memorable guest experiences. The Restaurant Sous Chef is responsible for assisting the Executive Chef in leading the daily operations of The View Restaurant kitchen. This role ensures exceptional food quality, consistency, sanitation, and team leadership while maintaining profitability and an outstanding culinary experience for our guests.
Requirements
- Minimum 3 years of Sous Chef experience in a high-volume full-service restaurant, resort, or hotel.
- Culinary degree preferred or equivalent combination of education and experience.
- Strong leadership and team development skills.
- Excellent knowledge of culinary techniques, food safety, and sanitation standards.
- Experience with inventory management, ordering, and food cost controls.
- Ability to thrive in a fast-paced, guest-focused environment.
- Flexible schedule including evenings, weekends, holidays, and special events.
- ServSafe Food Protection Manager Certification preferred or ability to obtain upon hire.
Responsibilities
- Assist the Executive Chef in all aspects of daily restaurant kitchen operations.
- Lead, coach, and develop line cooks, prep cooks, and stewards while fostering a positive and collaborative team environment.
- Ensure all food is prepared, plated, and presented according to established recipes and quality standards.
- Maintain consistency in taste, presentation, portion control, and execution.
- Supervise kitchen operations during breakfast, lunch, dinner, and special events as assigned.
- Monitor food quality and ensure timely ticket execution during service.
- Assist with menu development, seasonal features, and daily specials.
- Manage food ordering, inventory, and product rotation while minimizing waste.
- Maintain food cost goals through proper purchasing, portioning, and inventory control.
- Ensure compliance with all local, state, and federal food safety regulations.
- Maintain a clean, organized, and safe kitchen environment.
- Train new culinary team members on recipes, cooking techniques, safety standards, and company expectations.
- Collaborate with Front of House leadership to deliver exceptional guest experiences.
- Assist with scheduling, labor management, and productivity goals.
- Support banquet and resort culinary operations when business demands require.
- Participate in employee coaching, performance evaluations, and disciplinary action when appropriate.
Benefits
- Competitive salary of $80,000 annually
- Medical, Dental, and Vision Insurance
- 401(k) with company match
- Paid Time Off
- Employee resort discounts
- Career development and advancement opportunities
- Supportive and collaborative leadership team
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
