Las Campanas Sous Chef

Pyramid Global Hospitality

1d•$70,304 - $75,000•Onsite

About The Position

The Sous Chef is responsible for assisting the Executive Chef in the daily culinary operations of Las Campanas, ensuring exceptional food quality, consistency, and presentation while maintaining the highest standards of sanitation, safety, and guest satisfaction. This leadership role oversees kitchen staff, supports menu execution, and helps create an outstanding dining experience that reflects the Mission Inn's commitment to excellence.

Requirements

Minimum of 3–5 years of progressive culinary experience, including supervisory experience in a high-volume restaurant or luxury hotel.
Experience with authentic or contemporary Mexican cuisine preferred.
Culinary degree or equivalent professional training preferred.
Current California Food Handler Card or ServSafe Food Protection Manager Certification preferred.
Strong leadership, communication, and organizational skills.
Ability to work efficiently under pressure while maintaining quality standards.
Knowledge of inventory management, food cost controls, and kitchen operations.
Flexibility to work evenings, weekends, holidays, and special events.

Responsibilities

Assist the Executive Chef in managing all day-to-day kitchen operations for Las Campanas.
Supervise, coach, and mentor line cooks, prep cooks, stewards, and other culinary team members.
Ensure all menu items are prepared according to standardized recipes, quality standards, and presentation guidelines.
Monitor food preparation, portion control, and plating to maintain consistency and excellence.
Maintain compliance with all food safety, sanitation, and health department regulations.
Assist with ordering, receiving, inventory management, and proper storage of food and supplies.
Monitor food costs, minimize waste, and support labor cost management.
Collaborate with the Executive Chef on menu development, seasonal specials, and recipe testing.
Coordinate kitchen operations during service to ensure timely execution and guest satisfaction.
Train new team members on culinary techniques, kitchen procedures, and safety protocols.
Ensure all kitchen equipment is properly maintained and report maintenance concerns promptly.
Foster a positive, professional, and team-oriented work environment.
Support banquet, catering, and special event operations as needed.
Assume responsibility for kitchen operations in the absence of the Executive Chef.
Perform other duties as assigned by culinary leadership.