Top 60 Sous chef Jobs in Alpine, Ca

Sous Chef
Viejas Casino & Resort —Alpine, CA
- Weekends as needed
- Spanish
- Microsoft Excel
- Microsoft Outlook
Quick Apply
Sous Chef
Marriott International, Inc —San Diego, CA
- $34.13 - $45.67 an hour
- Full-time
- Mid-level
- High school diploma or GED
- Fair chance
Banquet Sous Chef
Tamarisk Country Club —San Diego, CA
- $90,000 a year
- Overtime
- Ability to walk for extended periods
- Mentoring
- Organizational skills
- Health insurance
- Dental insurance
Quick Apply
2d
Banquet Sous Chef
Wyndham San Diego —San Diego, CA
- $70,304 - $75,000 a year
- Full-time
- High school
- Military
- Cooking
- Free parking
- Disability insurance
Quick Apply
SOUS CHEF (FULL TIME)
Eurest —San Diego, CA
- $29.50 an hour
- Urgently hiring
- Background check
- Mid-level
- In-person
- Commuter assistance
- Disability insurance
Quick Apply
5d
Sous Chef
Mister A's —San Diego, CA
- $75,000 - $80,000 a year
- Weekends as needed
- Hospitality
- Sanitation
- Mid-level
- Health insurance
- Paid time off
Quick Apply
Line Cook
Nolita Hall —San Diego, CA
- $20 - $21 an hour
- Full-time
- No background check
- Mid-level
- In-person
- Employee discount
Quick Apply
Sous Chef
Ruth's Chris —San Diego, CA
- $65,000 - $77,000 a year
- Hospitality
- ServSafe
- Senior level
- Paid training
- Health insurance
SOUS CHEF
Roy's —San Diego, CA
- $70,304 - $85,000 a year
- Multiple hires
- ServSafe
- Sanitation
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Sodexo —San Diego, CA
- $22.37 - $29.03 an hour
- Full-time
- Hospital
- ServSafe
- Customer service
- Paid holidays
- Health insurance
Sous Chef
Tommy Bahama —San Diego, CA
- $22 - $26 an hour
- Online Application
- Bar
- Mid-level
- Ability to lift 50 pounds
- Employee stock purchase plan
- Health insurance
Quick Apply
SOUS CHEF
The Wild Thyme Company —San Diego, CA
- $70,304 - $73,000 a year
- Weekends as needed
- Hospitality
- Mid-level
- 3 years
Quick Apply
1d
Chef de Cuisine
Town & Country Resort —San Diego, CA
- $100,000 - $105,000 a year
- Full-time
- Hospitality
- Senior level
- Leadership
Sous Chef
Punch Bowl Social —San Diego, CA
- $71,000 - $77,000 a year
- Full-time
- Mid-level
- 21 years or older
- Team management
- Health savings account
- Disability insurance
Quick Apply
Sous Chef, Line Cook & Pantry Cook
Black Radish —San Diego, CA
- $20 - $25 an hour
- Full-time
- Cooking
- Mid-level
- Food service
- Paid training
- Employee discount
Quick Apply
Chef de Cuisine
Town and Country Resort —San Diego, CA
- $100,000 - $105,000 a year
- Full-time
- Hospitality
- Senior level
- Leadership
Jr Sous Chef - La Jolla (Full-Time + Tip Sharing)
Behind The Scenes Catering & Events —San Diego, CA
- $75,000 - $77,000 a year
- Weekends as needed
- Leadership
- Restaurant
- Entry level
Quick Apply
4d
Cook - East Campus
UC San Diego Health —San Diego, CA
- $21.62 - $26.87 an hour
- 8 hour shift
- Ability to walk for extended periods
- Pass drug screening
- Criminal background check
- Paid holidays
- Dental insurance
PREP COOK - CUTWATER (PT)
Anheuser-Busch —San Diego, CA
- $23 an hour
- Part-time
- High school diploma or GED
- Food Handler Certification
- Entry level
- 401(k)
- 401(k) matching
Line Cook
The Shawarma Guys —La Mesa, CA
- Full-time
- Mid-level
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Employee discount
- Opportunities for advancement
Quick Apply

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Sous Chef

Viejas Casino & Resort -
Alpine, CA

Quick Apply

Job Details

Full-time

Qualifications

ServSafe
High school diploma or GED
ServSafe Food Handler Certification
Food Handler Certification

Full Job Description

Job Summary

Supervises the day-to-day operations of culinary team members engaged in preparing and cooking foods in the various kitchens through the Food and Beverage Department. Team Members are expected to perform the description below along with interacting with all guests in a welcoming, friendly, energetic and cheerful manner. Always greets the guest with a smile, works collaboratively with all Viejas Team Members to develop and maintain a positive relationship in delivering an unsurpassed experience at all times.

Job Description

• Supervises the day-to-day the operations and activities of the culinary team engaged in preparing and cooking foods in various kitchens; ensures efficient and profitable food service. • Monitors team members’ performance and identifies areas of improvements. • Monitors schedules and staffing throughout the shift to ensure proper coverage at all times. • Observes, trains, coaches, and documents team member’s guest service and technical performance. • Responsible for ensuring that team member training programs meet department standards, includes follow-up and follow-through. • Analyzes kitchen labor/productivity ratios and establishes strategies for improvement. • Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through. • Ensures raw food specifications meet standards. • Ensures all health regulations are maintained to prevent food borne illnesses. • Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature • Checks par levels to determine the variety and quantity of products required for a shift and to set-up for the next shift; adjusts par levels as needed. • Analyzes food costs and, if necessary, establishes strategies for reducing food costs. • Assists with the implementation and follow through of new menus, menu changes, and/or promotions. • Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers. • Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation). • Maintains a professional image with all team members, including communicating in a professional, respectful, polite, and hospitable manner. • Keeps the management informed on all pertinent information that may affect the department, and reports issues and problems as they arise, along with recommendations for solutions. • Maintains appropriate communication with management and other departments with a follow up to ensure completion of tasks that may affect the delivery of exceptional service. • Promotes team-oriented philosophy and emphasizes the importance of unparalleled commitment to excellence in service. • Creates a work environment that promotes teamwork, performance feedback, recognition, respect, professionalism, and team member satisfaction. • Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties. • Assists with the set-up, execution, and break down of the various kitchens throughout the Food and Beverage Department; ensures the proper timing, equipment, par levels, and storage of un-used food. • Organizes and holds frequent meetings to ensure team members are up to date on all special events, promotions, programs, and activities. • Maintains open communication with colleagues and team members to meet department goals. • Complies with applicable governmental laws and regulations. • Follows company and departmental policies and standard operating procedures. • Performs other duties as assigned. • Provides direct supervision to professional individual contributors and/or skilled support individuals. • Acts as advisor to unit or sub-units and may become actively involved, as required, to meet schedules and resolve problems. • Requires high school diploma or GED. • Associate’s degree preferred. • Serv-Saf Card required. • Food Handler’s Certificate required. • 3 or more years of related experience and/or training or the equivalent combination of education and experience. • Demonstrated leadership experience required. • Excellent verbal, written and interpersonal communication skills. • Bilingual in Spanish preferred. • Knowledge of cost control methods, including purchasing, menu planning and menu costing. • Knowledge of computers, including Microsoft Outlook, Word, and Excel. • Knowledge of Lawson System preferred. • Ability to listen, multitask, and manage time. • Ability to work in a fast paced, high stress work environment. • Must be dependable, timely and have high attention to detail. • Must be flexible to work different shifts, evenings, weekends, and holidays.

Hiring Preference

The Viejas Band of Kumeyaay Indians is an equal opportunity employer. Consistent with tribal and federal law, the Viejas Band of Kumeyaay Indians applies Native American preference in hiring.

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