Marisella - Sous Chef

Maple Hospitality Group•Santa Barbara, CA

26d

About The Position

The Sous Chef provides supportive leadership to kitchen staff throughout food service and assists the Executive Chef in monitoring kitchen operations. The role helps expedite orders and ensure food quality and presentation while taking on additional responsibilities to keep the kitchen department functioning properly. The Sous Chef oversees the line, maintains recipe consistency, and collaborates with culinary leadership to manage food and labor costs. The position also oversees and participates in purchasing, prep production, inventory management, menu specials, staffing, and training. It contributes to a safe, sanitary, and healthy work environment, communicates with staff, guests, and other departments, responds to complaints and requests, reports operational results and improvement needs to culinary leaders, and performs minor accounting duties and other assigned tasks. This is a fast-paced role requiring a flexible schedule that includes nights, weekends, and holidays.

Requirements

High-end restaurant experience.
Strong written and verbal communication skills.
Maintain a high level of cleanliness and awareness of food safety standards.
Ability to lead a team and follow instructions.
Ability to work in high-pressure situations.
Personal pride in appearance.
Exceptional problem-solving abilities.
Detail-oriented.
At least 2 years of higher-management culinary experience.
Flexible schedule, including availability to work nights, weekends, and holidays.
Ability to complete position requirements in a fast-paced environment.

Responsibilities

Own assigned tasks and identify opportunities to add value and accomplish company goals.
Oversee the line and ensure exceptional food is executed in a timely manner.
Conduct daily line checks to drive consistency with recipe standards.
Collaborate with the Executive Chef, CDC, and Executive Sous Chef to maintain corporate-mandated food and labor costs.
Oversee and participate in daily food purchasing and prep production.
Maintain proper inventory practices and reporting.
Create menu specials as requested by the Executive Chef.
Schedule and manage staff to build a strong kitchen and dish team.
Recruit hourly staff and ensure they are properly trained to perform their duties.
Prepare for and participate in manager meetings.
Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations, and maintaining security systems.
Communicate effectively with staff, guests, and all departments.
Maintain a friendly, caring, and professional demeanor in a fast-paced environment.
Respond quickly and professionally to guest and staff complaints and requests.
Report operational wins, losses, and areas for improvement to the Executive Chef, CDC, and Executive Sous Chef.
Perform minor accounting duties and other duties as assigned.