Sous Chef. California Cuisine

Objective/Purpose of the Position

The Sous Chef is the second-in-command of the kitchen, supporting the Chef de Cuisine in daily culinary operations, food quality, and team leadership. This role runs the line during service, trains staff, and ensures standards are met in a fast-paced, elevated California bistro.
The Sous Chef works closely with the Chef de Cuisine and General Manager to maintain food quality, kitchen efficiency, and compliance with food safety and labor regulations.

Tasks/Responsibilities

Kitchen Operations
•  Run the line and expedite during service to ensure quality, consistency, and timing.
•  Execute recipes, prep, and plating to the standards set by the Chef de Cuisine.
•  Conduct line checks and ensure stations are properly set and stocked.
•  Step in to lead the kitchen in the Chef de Cuisine’s absence.
Team Support & Training
•  Train, coach, and supervise line cooks and dishwashers during shifts.
•  Ensure non-exempt staff record hours accurately and take required meal and rest breaks under California law.
•  Communicate staffing, performance, and operational concerns to the Chef de Cuisine and management.

Cost & Inventory Support
•  Assist with ordering, receiving, inventory, and waste control.
•  Monitor portioning and prep levels to support food cost targets.
Food Safety & Compliance
•  Maintain compliance with the California Retail Food Code and county health requirements.
•  Uphold sanitation, safety, and Cal/OSHA standards; report and document incidents.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
•  Ability to stand and walk for extended periods, often for the duration of a shift.
•  Ability to lift and carry up to 50 pounds (deliveries, stock, and equipment).
•  Ability to work safely around heat, open flame, hot surfaces, sharp objects, and wet or slippery floors.
•  Ability to perform repetitive motions (chopping, plating, washing) for extended periods.
•  Ability to work in a fast-paced, high-volume kitchen environment.

Preferred Experience/Minimum Qualifications

•  California Food Handler Card required, or must be obtained within 30 days of hire.
•  ServSafe Manager Certification (or equivalent) required, or must be obtained within 30 days of hire.
•  Minimum of 3 years of culinary experience, including line leadership in a high-volume, scratch kitchen.
•  Strong knowledge of seasonal and California-inspired cuisine.
•  Familiarity with food costing, ordering, and California food safety regulations.
•  Working knowledge of California labor laws and workplace safety requirements.