Sous Chef

Charger Hospitality•San Diego, CA

5h•Onsite

About The Position

The Sous Chef assists the Kitchen/Food & Beverage Manager in ensuring kitchen staff are trained in proper cooking techniques and sanitation guidelines in accordance with corporate policies, helping deliver an exceptional guest experience. The role supports menu and service standards, contributes to an efficient and motivated culinary team, and helps oversee restaurant orders, point-of-sale transactions, inventory, food safety, cleanliness, and kitchen operations. The Sous Chef also supports staff training, receiving and stocking orders, inventory rotation, waste management, and compliance with company standards and applicable laws. The position requires working in a fast-paced kitchen environment, with a flexible schedule that may include evenings, weekends, and holidays.

Requirements

High school diploma or equivalent.
Minimum of 3 years of Food & Beverage experience.
POS experience.
ServSafe certification required.
Experience using cutting tools, cookware, and bakeware.
Knowledge of various cooking procedures and methods.
Ability to follow sanitation procedures.
Self-motivated, with the ability to perform to high professional and ethical standards.
Ability to adapt to a changing work environment and perform at a high level with minimal supervision.
Strong leadership and managerial skills, including the ability to coach, develop, and clearly communicate expectations.
Strong analytical and problem-resolution skills, including proactively recommending solutions.
Effective written and verbal communication skills.
Intermediate computer skills with Microsoft Office and familiarity with POS system functionality.
Excellent customer service and people skills.
Ability to work a flexible schedule based on business needs, including evenings, weekends, and holidays.
Ability to spend most of the shift on foot in a fast-paced environment, near other people, with frequent bending, twisting, squatting, and lifting up to 25 pounds frequently and 50 pounds occasionally.

Nice To Haves

Bilingual English and Spanish.

Responsibilities

Assist the F&B/Kitchen Manager in ensuring the menu and guest service expectations are met or exceeded; menu changes require Corporate F&B approval.
Contribute to an efficient, motivated culinary team and maintain a positive, can-do attitude.
Help train the culinary team in cooking techniques, company recipes, and sanitation guidelines; use the Cook training checklist when training others.
Oversee restaurant orders and maintain efficient POS transactions for food and retail items.
Participate in training related to reporting the COGS spreadsheet, weekly data sheets, and health safety logs.
Assist with receiving, stocking, and rotating orders, and oversee inventory levels in grab-and-go and deli items.
Follow company policies regarding waste and assist with food waste, recycling, and cleanliness of common areas.
Ensure compliance with operational and corporate standards, company policies, and applicable federal, state, and local laws and ordinances.
Obtain and maintain ServSafe or Food Handler Certification in accordance with company policy and/or state law.
Maintain professional appearance, sanitation, cleanliness, and uniform standards.
Understand and meet responsibilities related to the Company’s Health and Safety standards and ISO (Environmental & Quality) management systems, policies, goals, and initiatives.
Follow the Duties Checklist and perform other duties as assigned.
Identify areas for improvement within the restaurant and culinary team and report them to the F&B Manager.
Participate in weekly F&B team meetings with the General Manager and F&B Manager.