Sous Chef de Cuisine
About The Position
John Ash Restaurant, located at Vinarosa Resort & Spa in the heart of Sonoma Wine Country, is seeking a passionate and driven Sous Chef de Cuisine to support the Executive Chef and culinary team in leading our farm-to-table culinary program. This role is responsible for supporting daily kitchen operations, team training and development, food safety and sanitation compliance, and cost control initiatives. The ideal candidate is a hands-on leader who thrives in a seasonal, ingredient-driven environment and is committed to mentorship, consistency, and operational excellence. Working at John Ash is an opportunity to cook with purpose, drawing inspiration from the vineyards, farms, and culinary gardens that surround us.
Requirements
- 3–5 years of progressive culinary leadership experience in upscale or fine-dining kitchens
- Strong foundation in classical and modern cooking techniques
- Experience working with seasonal and locally sourced ingredients
- Demonstrated leadership and team development skills
- Working knowledge of food cost and labor management
- Valid Food Safety Certification (or ability to obtain upon hire)
- Stand and walk for extended periods
- Work in a kitchen environment with exposure to heat, noise, sharp tools, and cleaning chemicals
- Lift, carry, push, or pull items weighing up to 50 pounds
- Perform repetitive motions related to food preparation and service
Responsibilities
- Support the Executive Chef in overseeing daily kitchen operations
- Train, coach, and mentor line cooks, prep cooks, and interns
- Enforce culinary standards, recipes, and plating procedures
- Lead daily line-ups and pre-shift meetings when assigned
- Foster a culture of accountability, professionalism, and growth
- Assist with performance feedback and progressive discipline in alignment with company policies
- Ensure consistent execution of seasonal menus aligned with the restaurant’s farm-to-table philosophy
- Oversee mise en place, station organization, and service flow
- Maintain high standards of food quality, flavor, and presentation
- Collaborate on menu development, tastings, and seasonal transitions
- Work closely with the culinary garden team to highlight estate-grown produce, herbs, fruits, and vegetables
- Adapt menus based on seasonal harvests from on-site gardens and local purveyors
- Promote whole-ingredient utilization and sustainable practices
- Educate the team on product origin, seasonality, and proper handling
- Enforce all applicable local health department regulations and food safety standards
- Maintain strict adherence to HACCP procedures, temperature logs, and labeling systems
- Ensure kitchen cleanliness, organization, and inspection readiness at all times
- Lead by example in safe knife handling, equipment use, and sanitation practices
- Assist in managing food costs through proper ordering, inventory control, and waste reduction
- Support labor cost controls through scheduling awareness and productivity management
- Monitor portioning, yields, and recipe adherence
- Participate in monthly inventories and P&L reviews as directed
- Act as the Executive Chef’s representative in their absence, as assigned
- Support the enforcement of SOPs, systems, and culinary procedures across all shifts
- Collaborate with Front of House leadership to ensure seamless service
- Support banquet and special event execution as required
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
