Sous Chef
About The Position
El Dorado Kitchen is seeking a Sous Chef to work closely with a new Executive Chef and help shape the next chapter of its Sonoma Plaza restaurant. The role will contribute to menu development and preparations for a planned restaurant renovation and new kitchen opening. It may suit a cook ready to move into leadership or a sous chef seeking to grow toward a Chef de Cuisine role. The Sous Chef oversees food preparation to order, ensuring quality, speed, taste, and adherence to recipes and procedures. The role supervises kitchen personnel under the Chef’s direction and manages and supervises kitchen staff in the Chef’s absence. Work includes high-volume service, weekend breakfast and brunch, dinner, weddings, and private events as booked. The position requires a flexible schedule, including nights, weekends, and holidays.
Requirements
- At least 3 years of experience in a high-volume fine-dining restaurant.
- Strong knowledge of culinary techniques and plating standards.
- Strong communication skills.
- Ability to remain calm under pressure and make sound decisions quickly.
- Problem-solving skills and good judgment.
- Attention to detail and precision in food preparation.
- Ability to multitask and prioritize effectively.
- Ability to work collaboratively as a team player and support colleagues.
- Flexibility, adaptability, and willingness to help where needed.
- Basic computer skills for recipe systems, supply orders, and administrative tasks.
- Ability to perform basic mathematical calculations.
- Availability for a flexible schedule, including nights, weekends, and holidays, and weekend breakfast, brunch, and dinner service, as well as weddings and private events as booked.
Nice To Haves
- High-volume restaurant experience involving brunch and weddings.
- Bilingual in English and Spanish.
Responsibilities
- Oversee preparation of food to order and ensure it meets standards for quality, speed, and taste.
- Ensure recipes and procedures are followed and dishes meet plating and quality standards.
- Supervise kitchen personnel under the Chef’s direction and ensure professionalism and adherence to standards.
- Manage and supervise kitchen personnel and operations in the Chef’s absence.
- Work closely with the new Executive Chef on menu development and the restaurant’s next chapter, including the planned kitchen opening.
- Coordinate with vendors and front-of-house staff.
- Support weekend breakfast, brunch, dinner, weddings, and private events as booked.
- Navigate recipe systems, order supplies, and complete administrative tasks.
- Perform basic mathematical calculations for portioning ingredients and managing inventory.
Benefits
- Eligible full-time employees receive medical, dental, vision, and life coverage.
- Flexible Spending Accounts and Health Savings Accounts.
- Legal and transportation benefits.
- Voluntary ancillary coverage options, including critical illness, hospital indemnity, travel insurance, and pet wellness.
- 401(k) retirement savings program for full- and part-time employees over age 21.
- Management receives two weeks of vacation.
- Travel and dining discounts at sister locations for all employees.
- Bonus awards recognizing employees’ milestone years of service.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
