Sous Chef

Liora Estate•Healdsburg, CA

12d•$80,000•Onsite

About The Position

Maréla is a coastal European–inspired restaurant rooted in the traditions of Southern European wine and seafood cuisine. Located within the iconic Hotel Californian, Maréla celebrates the simplicity and elegance of coastal cooking—where exceptional ingredients, thoughtful technique, and seasonality take center stage. As part of Foley Hospitality Group, we are committed to delivering unforgettable culinary experiences through innovation, collaboration, and a deep respect for hospitality. We are seeking a passionate and driven Sous Chef to support the culinary leadership team in delivering a refined, high-quality dining experience. This role is ideal for a culinary professional who thrives in a fast-paced, detail-oriented environment and is committed to excellence. The Sous Chef plays a critical role in executing Maréla’s culinary vision by supporting the Executive Chef in daily kitchen operations, maintaining quality and consistency, and developing a high-performing culinary team. This role ensures that every dish reflects the restaurant’s standards of excellence, creativity, and guest satisfaction.

Requirements

3+ years of culinary experience in a high-volume or upscale dining environment
Previous leadership or supervisory experience in a kitchen preferred
Strong knowledge of culinary techniques, seafood preparation, and seasonal cooking
Understanding of food cost, labor management, and kitchen operations
Ability to work efficiently under pressure in a fast-paced environment
Flexible schedule, including evenings, weekends, and holidays

Nice To Haves

Passion for coastal European cuisine and wine-driven dining experiences
Strong leadership presence with the ability to inspire and develop others
Detail-oriented with a commitment to consistency and excellence
Creative mindset with a desire to contribute to menu innovation
High standards for cleanliness, organization, and food safety

Responsibilities

Support the execution of Maréla’s menu with precision, consistency, and attention to detail
Ensure all dishes meet presentation, portioning, and quality standards
Uphold proper food handling, sanitation, and safety procedures (HACCP compliance)
Monitor line performance during service and provide real-time coaching
Assist in managing daily kitchen operations, including prep, service, and closing procedures
Support inventory management, ordering, and cost control initiatives
Maintain cleanliness, organization, and efficiency of all kitchen areas
Assist with scheduling and labor management in alignment with business needs
Supervise and mentor line cooks and prep cooks, fostering a culture of accountability and growth
Lead by example with professionalism, urgency, and respect
Assist in training, onboarding, and performance development of kitchen team members
Promote a collaborative and positive team environment
Partner with the Executive Chef on seasonal menu updates and daily features
Contribute ideas that align with Maréla’s coastal European concept
Support recipe development, testing, and documentation
Work closely with front-of-house leadership to ensure seamless guest experiences
Communicate effectively during service to ensure timing, quality, and flow
Participate in daily lineups, tastings, and team meetings