Sous Chef

The Daily Catch • Pasadena, CA

47d • Onsite

About The Position

The Sous Chef supports the Executive Chef in leading back-of-house operations, maintaining food quality, executing Company recipes, supervising kitchen staff, and ensuring the kitchen operates with consistency, cleanliness, speed, and professionalism. This hands-on role requires strong cooking ability, seafood handling knowledge, attention to detail, and the ability to lead by example during prep, service, receiving, cleaning, and closing. The Sous Chef assists with kitchen training, food safety, inventory, ordering, sanitation, and communication between the kitchen and front-of-house team while upholding The Daily Catch's mission, values, service standards, and brand integrity.

Requirements

• Strong knowledge of professional cooking standards, culinary techniques, seafood preparation, kitchen operations, food quality, and restaurant service execution.
• Strong understanding of food safety, sanitation, employee hygiene, food storage, temperature control, allergen awareness, cross-contamination prevention, and safe food handling procedures.
• Strong knife skills, sauté skills, cooking techniques, station organization, timing, and plating skills.
• Ability to lead by example and support a productive, respectful, and accountable kitchen team.
• Ability to work calmly and effectively under pressure, maintain composure during busy service, and make sound operational decisions.
• Proven experience as a Sous Chef in a high-volume restaurant or hospitality environment required
• Minimum of ten (10) years of cooking experience required; sauté experience required; seafood expereince required.
• Experience executing recipes, managing stations, organizing prep, cooking to order, plating, and maintaining food quality during high-volume service.
• California Food Handler Card required within thirty (30) days of hire from an ANSI-accredited provider and valid for three (3) years, unless otherwise exempt under applicable law.

Nice To Haves

• Experience assisting with kitchen training, staff direction, prep planning, ordering, receiving, inventory, sanitation, and quality control preferred.

Responsibilities

• Support the Executive Chef in leading day-to-day back-of-house operations, including food preparation, cooking, plating, seafood handling, sanitation, quality control, and kitchen organization.
• Establish, uphold, and model The Daily Catch's culinary standards, professional expectations, food quality standards, and brand integrity at all times.
• Lead by example during prep, service, receiving, cleaning, closing, and other kitchen operations, working hands-on wherever needed.
• Support training, coaching, and development of cooks, prep cooks, dishwashers, and other back-of-house employees.
• Ensure all food is prepared and served according to Company recipes, portion standards, cooking techniques, presentation standards, and quality expectations.
• Assist with food cost control by reducing waste, monitoring portioning, rotating product properly, following prep levels, and using ingredients efficiently.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed