LOCAL Task Force Sous Chef, Chaminade Resort & Spa
About The Position
Chaminade Resort & Spa is seeking an experienced Task Force Sous Chef to provide hands-on culinary leadership and operational support during a temporary assignment. The ideal candidate is an experienced culinary professional who can quickly step into a leadership role, support the Executive Chef and culinary team, and maintain high standards of food quality, consistency, sanitation, and service. This is a local task force assignment. Candidates must be able to reliably commute to Santa Cruz for the duration of the assignment. We are looking for a hands-on culinary leader who can immediately integrate into an established team, lead by example, and help maintain smooth culinary operations from day one. The successful candidate will be adaptable, dependable, professional, and comfortable taking ownership in a fast-paced resort environment.
Requirements
- Previous experience as a Sous Chef, Executive Sous Chef, Chef de Cuisine, or similar culinary leadership position.
- Strong knowledge of high-volume hotel, resort, restaurant, or banquet operations.
- Proven ability to lead and motivate culinary teams.
- Strong knowledge of food safety, sanitation, and kitchen operations.
- Ability to work effectively in a fast-paced environment.
- Excellent communication and organizational skills.
- Ability to work flexible hours, including evenings, weekends, and holidays as needed.
- LOCAL CANDIDATES ONLY.
- Candidate must currently reside within reasonable commuting distance of Santa Cruz, California.
- Must be available to work the full agreed-upon task force assignment.
Nice To Haves
- Culinary degree or formal culinary training preferred, but equivalent professional experience will be considered.
Responsibilities
- Assist the Executive Chef with the daily operation of the culinary department.
- Lead and supervise culinary team members during assigned shifts.
- Ensure consistent food quality, presentation, portion control, and execution.
- Assist with menu execution and daily specials.
- Monitor food preparation, cooking, and plating standards.
- Maintain proper food safety, sanitation, and health department standards.
- Assist with ordering, receiving, inventory, and proper product rotation.
- Monitor food costs and minimize waste.
- Train, coach, and develop culinary team members.
- Help manage staffing, scheduling, and daily labor needs.
- Maintain a clean, organized, and safe kitchen environment.
- Step in and work hands-on during high-volume service periods.
- Collaborate with Food & Beverage leadership and other departments to ensure a successful guest experience.
- Address operational challenges quickly and professionally.
- Perform other culinary and leadership duties as assigned.
Benefits
- 401k with a company match
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What This Job Offers
Career Level
Mid Level
Education Level
No Education Listed
