Temporary Executive Sous Chef

Job Description

Job Description

Title:  Temporary Executive Sous Chef 

Location:  Oxnard, CA 

Schedule/Hours:  Restaurant is closed Friday and Saturday and is open Sunday through Thursday - Start on July 15, 2026 

Compensation: $450 - $600 / day

The Executive Sous Chef is responsible for management of the kitchen and supervision of the culinary team. The Executive Sous Chef reports to the Executive Chef.  This position involves full-time supervision and direction of food production and ensuring preparation is at the highest level of quality and presentation. 

What You’ll Do: 

• Supervise the day-to-day operations of the fine dining experience   

• Train and supervise culinary team, including without limitation the Garde Manger, Grill, Meat, Fish & Prep Cooks, in the proper preparation of menu items, equipment and safety measures.  

• Supervise and monitor Kosher practices of food by all kitchen staff  

• Evaluate staff performance, give guidance and discipline as necessary to promote quality products  

• Visually inspect, select, and use only the freshest food products of the highest standard in the preparation of all menu items  

• Knowledgeable in and able to employ math skills for accurate completion of complex recipes   

• Supervise production flow and make adjustments to adhere to control procedures for cost and quality  

• Supervise to ensure proper receiving, storage (including coverage, labeling, dating and placing items in proper containers of kitchen and service  

• Ensure that all equipment in the kitchen is clean and in proper working  

• Assist in supervising staff to manage and monitor wage and hour practices and use of overtime  

• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line  

• Effective in leadership and people management.    

• Able to assess priorities and multi-task as needed  

• Able to work under pressure and deal with stressful situations during busy periods. 

What You’ll Need to Succeed: 

• Culinary degree required; Bachelor's degree preferred 

• Minimum 3 years of culinary management experience 

• Strong math skills to accurately read and execute complex recipes 

• Exceptional communication skills with a passionate, strategic, and innovative mindset 

• Self-confident, proactive, and skilled at prioritizing to make effective decisions 

• Advanced knowledge of Food & Beverage/Hospitality principles and practices 

What Tierra Sur Offers You: 

• Competitive hourly wage 

• Employee Discount Program, allowing you to enjoy our exceptional wines and dining experiences at a discounted rate. 

Please note that these are just some potential examples and the specific benefits and perks offered may vary based on the position and location. 

Compensation: 

Salary range between $450 - $600 / day

Compensation will be determined by a number of factors including educational background and experience. 

About Tierra Sur: 

Tierra Sur, an integral part of Herzog Wine Cellars, offers a refined and extraordinary dining experience that harmoniously blends pure foods, elevated flavors, and sensory excitement. Our talented team of chefs carefully designs dynamic menus showcasing seasonal ingredients sourced exclusively from local growers.  We invite our guests to indulge in a world of vibrant colors, culinary mastery, and the harmonious balance of natural dining. At Tierra Sur, our unwavering commitment is to provide an unparalleled dining experience that exceeds expectations. 

For more information about Tierra Sur, please visit our websites: 

Tierra Sur provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Tierra Sur complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. 

Please note that employment with Tierra Sur is strictly on an at-will basis. 

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