Top 114 Sous chef Jobs in Del Mar, Ca

Sous Chef
North County San Diego Restaurant Manager —Oceanside, CA
- $72,000 - $75,000 a year
- Weekends as needed
- Microsoft Word
- Microsoft Excel
- ServSafe
- Health insurance
- 401(k)
Quick Apply
Sous Chef
Meal Prep Sunday San Diego —Vista, CA
- $25 - $30 an hour
- Full-time
- Cooking
- Mid-level
- In-person
- Health insurance
- Dental insurance
Quick Apply
Head Sous Chef - JOEY La Jolla
JOEY Restaurants —San Diego, CA
- $90,000 - $110,000 a year
- Email
- Hospitality
- Ability to walk for extended periods
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
SOUS CHEF (FULL TIME)
Bon Appetit —San Diego, CA
- $28 - $30 an hour
- Urgently hiring
- Background check
- Mid-level
- Restaurant
- Commuter assistance
- Disability insurance
Quick Apply
Sous Chef - JOEY La Jolla
JOEY Restaurants —San Diego, CA
- $70,304 - $90,000 a year
- Email
- Hospitality
- Ability to walk for extended periods
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Executive Chef/ Sous Chef/ Kitchen Manager
The Brant Kitchen & Bar (Encinitas) —Encinitas, CA
- $80,000 - $110,000 a year
- Full-time
- Spanish
- Cooking
- English
Quick Apply
1d
Executive Chef Specialized in Greek Cooking
Busy Restaurant, part of growing group —Coronado, CA
- $90,000 - $113,000 a year
- Full-time
- Background check
- Culinary experience
- Cooking
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
The Baby Grand Coronado —Coronado, CA
- From $25 an hour
- Extended hours
- Hospitality
- ServSafe
- Mid-level
Quick Apply
Line Cook
Mister A's Restaurant —San Diego, CA
- $20.50 - $26.00 an hour
- Weekends as needed
- Culinary experience
- Mid-level
- 3 years
- Health insurance
- Employee discount
Quick Apply
Lead Line Cook
MexicanBar —Poway, CA
- $21 - $33 an hour
- Full-time
- Spanish
- English
- Mid-level
Quick Apply
20h
Sushi Line Cook
BELMONT PARK ENTERTAINMENT LLC —San Diego, CA
- $23 - $32 an hour
- Part-time
- Background check
- 18 years or older
- Quality control
Quick Apply
Cook 2
La Valle Coastal Club —Rancho Santa Fe, CA
- $21 - $24 an hour
- Weekends as needed
- Ability to walk for extended periods
- High school diploma or GED
- 4 years
Quick Apply
Line Cook
By The Sea —Coronado, CA
- $19 - $22 an hour
- Part-time
- In-person
- Restaurant
- Entry level
Quick Apply
18h
Lead Cook - Full Time
Ridgeview —San Diego, CA
- $25.50 - $26.50 an hour
- Full-time
- Mid-level
- 1 year
- Health insurance
- Dental insurance
Quick Apply
Line cook
BELMONT PARK ENTERTAINMENT LLC —San Diego, CA
- $20 - $32 an hour
- Part-time
- Background check
- Bar
- 18 years or older
Quick Apply
Sous Chef
Troon —Solana Beach, CA
- $28 an hour
- Weekends as needed
- Hospitality
- Mid-level
- Kitchen
Quick Apply
Sous Chef
Dee Dee Thai Incorporated —San Diego, CA
- $55,000 - $68,000 a year
- Full-time
- Background check
- Mid-level
- In-person
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
Executive Sous Chef
Estancia La Jolla, A Noble House Hotel —La Jolla, CA
- $96,000 - $98,000 a year
- Weekends as needed
- Cooking
- Mentoring
- Recruiting
- Health insurance
- Paid time off
SOUS CHEF (FULL TIME)
Eurest —San Diego, CA
- $29.50 an hour
- Urgently hiring
- Background check
- Mid-level
- Kitchen
- Commuter assistance
- Disability insurance
Quick Apply

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Sous Chef

North County San Diego Restaurant Manager
Oceanside, CA

Quick Apply

Job Details

Full-time
$72,000 - $75,000 a year

Benefits

Health insurance
401(k)

Qualifications

Microsoft Word
Kitchen health and safety standards
Staff supervision
Microsoft Excel
Food service health code compliance
ServSafe
High school diploma or GED
Food safety sanitizing procedures
Accounting
Managing kitchen staff
Weight measurement
POS systems
Task assignment
Communication with kitchen staff

Full Job Description

Position Summary:
The Sous Chef reports directly to the Executive Chef. This individual must be familiar with the kitchen’s operations so they can fill in for the Executive Chef when needed and assist in resolving any problems that may arise on the job. A Sous Chef must possess the ability to quickly and authoritatively delegate job tasks to the Heart of the House staff. They must also be able to draw upon their experience to cover roles when needed and to effectively coach the HOH staff.

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve supervising the entire HOH staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of the Chef Team.

The Sous Chef may also be responsible for menu development, ordering, inventory, processing invoices, scheduling and human resource issues. A large portion of a sous chef’s duties are technical and they are very involved in daily production.

Job Responsibilities:

A. Productivity
- Stations are set up on time with quantities reflecting projected volume
- Prep is directed by the Chef on duty to assure maximum productivity and to avoid waste
- Breaks are taken at set times assigned by the Chef on duty to avoid penalties and to maximize productivity
- Employees notify Executive Chef or Sous Chef when they leave the line for break, bathroom, or any other circumstances

B. Daily Station/Line Checks – Prior to each meal period
- Sanitizer in all stations
- Check rotation of product
- Smell, look and taste all food items
- Consistency in prepared items (sauce, salsas, mixes, etc.)
- Verify portion size (spot check with scale)
- Quantity is determined by the daily PMIX
- Confirm stations are set and ready for service per PMIX

C. Food Handling
- Follow all food safety guidelines to ensure all food products are safe for consumption
- Adherence to all State, Federal, and local health department regulations
- Consistently monitor time and temperature of all food products
- Ensure all food specifications and recipes are followed
- Keep specification book updated and in good condition

D. Safety
- Maintain a safety-first culture in the Heart of House
- Document Guests and Employee Injury & Illness incidents
- Workers compensation reporting
- Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication)
- Responsible for overall cleanliness of the kitchen

E. Facility Repair & Maintenance
- Responsible for making repair and improvement recommendations to Executive Chef
- Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

F. Staff Training & Development
- Provide proper and detailed training for hourly personnel based on company established criteria
- Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
- Provide timely and detailed performance evaluations for hourly HOH Team
- Document staff work performance including coaching and counseling
- Provide ongoing training for all positions in HOH and FOH

G. Communication
- Provide information necessary for employees to perform their job consistently and efficiently
- Daily Specials – explain portions, cooking methods, and presentation
- Ensure items are prepared for each station to reflect forecasted sales
- Feedback on daily service outlining execution and speed of service
- Evaluate HOH employees’ technique and pass along to the Executive Chef

Necessary Knowledge, Skills and Abilities:
- Minimum 3-years full service, high volume restaurant experience
- High school diploma or equivalent
- Culinary degree, AA or BA degree a plus
- Professional and proficient verbal and written communication skills
- Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
- ServSafe Certification

Physical Demands:
While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.

Qualifications:
- Able to work in a high energy and fast paced work environment
- Able to perform quality work efficiently with minimal supervision
- Requires a good sense of prioritization and organizational skills
- Able to multi-task while maintaining a sense of urgency
- Accuracy and high attention to detail
- Able to project a friendly and helpful attitude
- Able to work as part of a Team
- Demonstrate honesty and integrity
- Must be dependable and timely
- Able to work a flexible schedule
- Weekends, holidays and evenings required
- High standard of personal appearance and hygiene
- Possess a clear understanding of weights and measures
- Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Shift(s):
- AM Shift
- PM Shift
- AM/PM Shift
- Full-Time

Experience Level: 2+ years

Pay: $72,000.00 - $75,000.00 per year

Benefits:

401(k)
Health insurance

Work Location: In person

Quick Apply

Refine Your Search

sous chef jobs in del mar, ca

Sous Chef

Sous Chef

Head Sous Chef - JOEY La Jolla

SOUS CHEF (FULL TIME)

Sous Chef - JOEY La Jolla

Executive Chef/ Sous Chef/ Kitchen Manager

Executive Chef Specialized in Greek Cooking

Sous Chef

Line Cook

Lead Line Cook

Sushi Line Cook

Cook 2

Line Cook

Lead Cook - Full Time

Line cook

Sous Chef

Sous Chef

SOUS CHEF

Executive Sous Chef

SOUS CHEF (FULL TIME)

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