Task Force Sous Chef, Chaminade Resort

Pyramid Global Hospitality•Santa Cruz, CA

1d•Onsite

About The Position

The Restaurant Sous Chef is a hands-on culinary leader responsible for supporting the Executive Chef in the daily operation of the restaurant kitchen. This position ensures consistent food quality, presentation, sanitation, organization, and service while leading and developing culinary team members. The ideal candidate is a strong working chef who enjoys being on the line, takes pride in food quality and execution, and can effectively lead a team in a high-volume resort environment.

Requirements

Minimum 2–4 years of professional culinary experience, preferably in a hotel, resort, restaurant, or high-volume operation.
Strong knowledge of cooking techniques, food preparation, and kitchen operations.
Strong understanding of food safety and sanitation practices.
Ability to read and execute recipes consistently.
Strong organizational and time-management skills.
Ability to remain calm and productive in a fast-paced environment.
Excellent communication and leadership skills.
Ability to work collaboratively with both culinary and front-of-house teams.

Nice To Haves

Previous Sous Chef, Lead Cook, Chef de Partie, or comparable leadership experience preferred.
Culinary degree or formal culinary training preferred but not required.

Responsibilities

Lead daily kitchen operations during assigned shifts.
Work hands-on on the line and actively participate in food preparation and service.
Ensure all dishes are prepared according to established recipes, standards, and presentation specifications.
Maintain consistent food quality, portion control, temperature, and presentation.
Assist with menu execution, daily specials, and seasonal offerings.
Monitor kitchen pace and ticket times to ensure efficient service.
Conduct line checks and ensure all stations are properly stocked and prepared for service.
Assist with opening and closing procedures.
Supervise, coach, and motivate culinary team members.
Provide clear direction and maintain a positive, professional kitchen culture.
Assist with training and onboarding of new culinary associates.
Monitor performance and provide coaching when necessary.
Lead by example through strong work ethic, professionalism, and attention to detail.
Assist with scheduling and staffing based on business levels.
Communicate effectively with the Executive Chef, restaurant leadership, and Food & Beverage management.
Maintain the highest standards of cleanliness, sanitation, and food safety.
Ensure proper food handling, storage, labeling, dating, and rotation.
Monitor compliance with health department and company food safety standards.
Conduct regular temperature checks and maintain required logs.
Ensure kitchen equipment and work areas are clean, organized, and properly maintained.
Immediately address any food safety or sanitation concerns.
Assist with ordering, receiving, and storing food and culinary supplies.
Monitor inventory levels and communicate product needs to the Executive Chef.
Minimize food waste through proper preparation, storage, and utilization.
Maintain proper portion control and support food cost objectives.
Assist with monthly and periodic inventory counts.
Work closely with Front of House leadership to ensure smooth restaurant service.
Respond professionally to guest requests, dietary restrictions, and special culinary needs.
Communicate 86'd items, menu changes, and service issues promptly.
Assist in resolving food quality or service concerns.
Maintain a strong focus on delivering an exceptional resort dining experience.