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Sous Chef at RRS Staffing Solutions LLC

Morgan Hill, California, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Sep, 26

Salary

22.0

Posted On

23 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Professional Cooking, Menu Preparation, Food Presentation, Station Setup, Portion Control, Food Handling, Sanitation, Safety Procedures, Grill Maintenance, Inventory Management, Kitchen Collaboration, Health Department Compliance

Industry

Staffing and Recruiting

Description

Description Hi there!!! We are seeking experienced Sous Chefs for an exciting job at a Golf Club in Morgan Hill, CA. This is an amazing opportunity to work on multiple high-end events with many more possibilities to follow (including travel opportunities with Chef On The Fly!). Dates: June26 and September 9 - 14, 2026 Pay: $22/hr Uniform: black kitchen pants, plain black chef coat, black nonslip shoes Requirements: - Must be able to pass a background check - Must have at least 1 year of professional cooking experience as a Sous Chef or higher - Must have a valid food handlers' card - Must have reliable transportation - Must be the age of 18 or older Please reach out! Thank you and have a wonderful day. Experience: Professional Cooking: 1 year (Required) Requirements Description: Prepare and cook menu items (meats, seafood, vegetables, etc.) according to recipes and presentation standards Set up and stock station with necessary supplies Ensure all food is prepared in a timely manner during service periods Monitor food quality and portion control to meet company standards Maintain proper food handling, sanitation, and safety procedures Clean and maintain grill equipment, utensils, and work area Assist with inventory management and report shortages Work collaboratively with kitchen staff to ensure smooth operations Follow all health department regulations and company policies

Responsibilities

Prepare and cook menu items according to recipes and presentation standards while maintaining a clean and stocked station. Ensure food quality, portion control, and adherence to health and safety regulations during service periods.