Top 17 sous chef Jobs in madera, ca

Broiler Cook
The PM Lounge —Fresno, CA
- $23 - $27 an hour
- Weekends as needed
- Mid-level
- Restaurant
- 2 years
Executive Sous Chef at Community Regional Medical Center
Thomas Cuisine —Fresno, CA
- $80,000 a year
- Weekends as needed
- Hospital
- ServSafe
- Ability to lift 50 pounds
- Profit sharing
- Paid holidays
Quick Apply
9d
Sous Chef
Fleming's Prime Steakhouse & Wine Bar —Fresno, CA
- $16.90 an hour
- Overtime
- Computer literacy
- Mid-level
- Supervising experience
- Dental insurance
- 401(k)
Quick Apply
Sauté Cook
The PM Lounge —Fresno, CA
- $21 - $25 an hour
- Full-time
- Restaurant
- Entry level
- Kitchen
Sous Chef
The Local —Clovis, CA
- $19 - $23 an hour
- Weekends as needed
- Mid-level
- 3 years
- In-person
Quick Apply
5d
Line Cook FT (Food Court)
Table Mountain Casino —Friant, CA
- $20 an hour
- Weekends as needed
- ServSafe
- Customer service
- Writing skills
Quick Apply
Restaurant Chef (Eagles Landing)
Table Mountain Casino —Friant, CA
- Weekends as needed
- ServSafe
- Customer service
- Ability to walk for extended periods
Quick Apply
Line Cook PT (Eagles Landing)
Table Mountain Casino —Friant, CA
- $20 an hour
- Part-time
- ServSafe
- Customer service
- Writing skills
Quick Apply

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Executive Sous Chef at Community Regional Medical Center
Thomas Cuisine —Fresno, CA
Proven experience as an Executive Sous Chef or in a similar leadership role in the culinary field. Develop and innovate the menu to align with our mission of…
$80,000 a year
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9d

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Arrow Senior Living-Ohio —Hilliard, OH
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$80,000 - $85,000 a year
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Broiler Cook

The PM Lounge
Fresno, CA

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Job Details

Full-time
$23 - $27 an hour

Qualifications

Kitchen knives
Broiling
Sensory evaluation
Hospitality industry experience
Food preparation equipment operation
Communication with kitchen staff

Full Job Description

Position Summary

The Broiler Cook is responsible for preparing and cooking meat, poultry, and seafood items to establish quality, safety, and presentation standards. This role supports kitchen operations by maintaining an organized station, coordinating timing with the culinary team, and helping deliver consistent dining experience for members.

Key Responsibilities

Report to work as scheduled, prepared to perform assigned duties, and maintain a clean, professional appearance in accordance with company standards.
Set up and stock the broiler station and or other stations and areas with required equipment, plateware, ingredients, and supplies for efficient service
Correctly and consistently prepare, season, cook, and plate menu items according to recipes, specifications, portion standards, and presentation guidelines of The PM Lounge, all entrées “from our broiler – to the plate – to the member;” food is never held on the line
Coordinate with the Executive Chef, Sous Chef, and other kitchen team members to ensure timely and accurate food preparation and presentation during service.
Monitor food quality, cooking temperatures, portioning, and presentation to ensure consistency and compliance with company standards.
Assist with food preparation, inventory checks, restocking, and communication of shortages or operational issues to kitchen leadership.
Maintain a high degree of clean, safe, and organized work area, including proper sanitation of equipment, tools, and the broiler station and other stations and areas within the kitchen as needed and or assigned to meet operational needs
Follow all food safety, sanitation, and workplace safety procedures, and promptly report hazards, accidents, or equipment concerns.
Complete opening, ongoing, and closing side work, including cleaning, product storage, restock of product, smallware’s, plates and documentation as required.
Support other kitchen functions and perform additional duties as assigned to meet operational needs.

Qualifications

Two years of experience as a Broiler Cook, Line Cook, in a high-volume, upscale restaurant environment.
Availability to work a flexible schedule, including mornings, evenings, weekends, holidays, and other business-required shifts Working knowledge of kitchen equipment, food preparation techniques, knife skills, and safe food handling practices.
Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
Ability to work efficiently in a fast-paced hospitality environment while maintaining attention to detail and quality.
Strong communication and teamwork skills.
Ability to communicate effectively with supervisors, coworkers, and vendors as needed.

Physical Requirements

This position works in a restaurant and event environment subject to extreme cold (30 degrees), heat (Temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke and requires standing and walking for extended periods, frequent bending and reaching, and regularly carrying or moving equipment and service items up to 50 pounds, and occasionally up to 100 pounds with or without reasonable accommodation.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

This job posting is intended to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. The company reserves the right to modify job duties as needed.

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Refine Your Search

sous chef jobs in madera, ca

Broiler Cook

Executive Sous Chef at Community Regional Medical Center

Sous Chef

Sauté Cook

Sous Chef

Line Cook FT (Food Court)

Restaurant Chef (Eagles Landing)

Line Cook PT (Eagles Landing)

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