Bar 2 - Sous Chef

Pacific Hospitality Group•Napa, CA

2d•Onsite

About The Position

The Sous Chef will oversee daily food production for the bowling lounge, ensuring quality, consistency, and timeliness. This role involves directing and supporting food truck operations, executing and supervising BEOs and large-scale buyouts, and ensuring all food meets company standards. The Sous Chef will also act as the manager on duty in the absence of salaried chefs, supervise, coach, and develop kitchen staff, and assist in scheduling. Additionally, the role supports inventory control, ordering, vendor management, and food cost management. Coordination of BEO execution with front-of-house and culinary teams, leading culinary operations for private events, and ensuring seamless integration between restaurant and food truck production are key responsibilities. The Sous Chef must adapt quickly to fluctuating resort occupancy and seasonal demand.

Requirements

2 years of progressive kitchen leadership experience
Experience in high-volume casual dining and event/batch cooking preferred
Proven ability to lead in multi-outlet or non-traditional kitchen environments (e.g., food trucks, remote kitchens)
Strong organizational and communication skills
Knowledge of food safety standards and cost control practices
Flexible schedule, including evenings, weekends, and holidays

Responsibilities

Oversee daily food production for the bowling lounge, ensuring quality, consistency, and timeliness.
Direct and support food truck operations, including prep, execution, and logistics.
Execute and supervise BEOs and large-scale buyouts with attention to detail and timelines.
Ensure all food meets company standards for presentation, taste, and portioning.
Act as the manager on duty in the absence of salaried chefs.
Supervise, coach, and develop line cooks and prep staff.
Assist in scheduling based on business volume across multiple outlets.
Enforce kitchen policies, safety standards, and sanitation procedures.
Assist with inventory control, ordering, and vendor management.
Support food cost management through waste reduction, portion control, and proper ordering.
Maintain accurate prep lists and production plans aligned with business needs.
Ensure compliance with health department regulations and HACCP guidelines.
Coordinate execution of BEOs with front-of-house and culinary teams.
Lead culinary operations for private events and full venue buyouts.
Ensure seamless integration between restaurant and food truck production.
Adapt quickly to fluctuating resort occupancy and seasonal demand.