JOB SUMMARY

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and catering environments. As a Sous Chef, you will assist the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation, and maintaining food safety standards. This role requires excellent leadership skills, the ability to manage a team effectively, and a commitment to delivering exceptional dining experiences. We are looking for someone who wants to learn and excel in the culinary field. Culture plays a strong part of our kitchen and we are looking to build a team on the foundation of mutual respect, caring, and passion for great food, great service and hospitality.

REQUIREMENTS

• Proven experience as a Sous Chef or similar role in the food industry, preferably within fine dining or banquet settings.
• Strong leadership skills with experience in team management and staff supervision.
• Knowledge of food safety practices and regulations.
• Excellent culinary skills with a focus on food preparation techniques and presentation.
• Experience in menu planning and inventory management is highly desirable.
• Ability to work efficiently under pressure while maintaining quality standards.
• Strong communication skills to collaborate effectively with both kitchen and front-of-house teams.
• A passion for hospitality and delivering exceptional customer experiences.
  Job Type: Full-time
  Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Food provided
• Paid time off

People with a criminal record are encouraged to apply

Ability to Commute:

• Temecula, CA 92590 (Required)

Ability to Relocate:

• Temecula, CA 92590: Relocate before starting work (Preferred)

Work Location: In perso

• Assist the Executive Chef in menu planning and food preparation for daily service and special events.
• Supervise kitchen staff, providing guidance and training to ensure high standards of cooking and presentation.
• Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.
• Oversee food production processes, ensuring consistency and quality in all dishes served.
• Collaborate with front-of-house staff to ensure seamless service during peak hours.
• Participate in catering events as needed, showcasing culinary creativity and attention to detail.
• Support shift management by coordinating tasks among team members during busy periods.