Job Overview
We're looking for a passionate, hands-on Executive Sous Chef to lead the daily operations of our Dana Point kitchen. This is a working leadership role for someone who thrives in a fast-paced, scratch kitchen and takes pride in developing people, maintaining high standards, and delivering consistently exceptional food.
Responsibilities
- Lead and oversee all daily back-of-house operations
- Manage, coach, and develop the kitchen team
- Ensure consistency in food quality, presentation, and execution
- Maintain food cost, labor, and inventory controls
- Place orders and manage vendor relationships
- Uphold health, safety, and sanitation standards
- Assist with menu development, seasonal features, and recipe execution
- Maintain a clean, organized, and efficient kitchen
- Foster a positive, accountable, team-oriented culture.
Qualifications
- Minimum 3 years of kitchen leadership experience (Sous Chef or Chef de Cuisine preferred)
- Experience in a high-volume, scratch kitchen
- Strong leadership, communication, and organizational skills
- Solid understanding of food cost, labor management, and inventory
- Ability to lead by example and perform in a fast-paced environment.
- ServSafe Manager Certification (or ability to obtain).
What We Offer
- Competitive salary: $72,000–$78,000 DOE
- Paid vacation.
- Health benefits (Company pays 80% of Medical, 100% Dental/Vision)
- Employee discounts
- Growth opportunities within our restaurant group
- Creative input on seasonal menus and specials
If you're a motivated culinary leader who values teamwork, consistency, and quality, we'd love to hear from you.
Please submit your resume along with a brief introduction highlighting your leadership experience and why you'd be a great fit for Station Craft.
Pay: $72,000.00 - $78,000.00 per year
Benefits:
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
