Chef Jobs

About The Position

Requirements

• Strong knowledge of professional cooking standards, culinary techniques, seafood preparation, kitchen operations, food quality, and restaurant service execution.
• Strong understanding of food safety, sanitation, employee hygiene, food storage, temperature control, allergen awareness, cross-contamination prevention, and safe food handling procedures.
• Strong knife skills, sauté skills, cooking techniques, station organization, timing, and plating skills.
• Ability to lead by example and support a productive, respectful, and accountable kitchen team.
• Ability to work calmly and effectively under pressure, maintain composure during busy service, and make sound operational decisions.
• Proven experience as a Sous Chef in a high-volume restaurant or hospitality environment required
• Minimum of ten (10) years of cooking experience required; sauté experience required; seafood expereince required.
• Experience executing recipes, managing stations, organizing prep, cooking to order, plating, and maintaining food quality during high-volume service.
• California Food Handler Card required within thirty (30) days of hire from an ANSI-accredited provider and valid for three (3) years, unless otherwise exempt under applicable law.

Nice To Haves

• Experience assisting with kitchen training, staff direction, prep planning, ordering, receiving, inventory, sanitation, and quality control preferred.

Responsibilities

• Support the Executive Chef in leading day-to-day back-of-house operations, including food preparation, cooking, plating, seafood handling, sanitation, quality control, and kitchen organization.
• Establish, uphold, and model The Daily Catch's culinary standards, professional expectations, food quality standards, and brand integrity at all times.
• Lead by example during prep, service, receiving, cleaning, closing, and other kitchen operations, working hands-on wherever needed.
• Support training, coaching, and development of cooks, prep cooks, dishwashers, and other back-of-house employees.
• Ensure all food is prepared and served according to Company recipes, portion standards, cooking techniques, presentation standards, and quality expectations.
• Assist with food cost control by reducing waste, monitoring portioning, rotating product properly, following prep levels, and using ingredients efficiently.