Top 5 Sous chef Jobs in Paso Robles Ca

Sous Chef
Allegretto Vineyard Resort Paso Robles —Paso Robles, CA
- $70,304 a year
- Full-time
- Spanish
- Microsoft Excel
- 6 years
- Health insurance
- Dental insurance
Quick Apply
Chef
Richie's Tavern LLC —Paso Robles, CA
- Full-time
- Mid-level
- 3 years
- Organizational skills
Quick Apply
12d
Cook - Line Cook
Bellasera Hotel Paso Robles —Paso Robles, CA
- $0 an hour
- Part-time
- Entry level
- Kitchen
- Paid holidays
- Disability insurance
Quick Apply
5d
Cook
Sycamore Mineral Springs Resort —San Luis Obispo, CA
- From $20 an hour
- Part-time
- Ability to walk for extended periods
- Ability to climb stairs
- Ability to lift 50 pounds
Quick Apply

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Sous Chef
Allegretto Vineyard Resort Paso Robles —Paso Robles, CA
Proven ability to develop recipes and menu items. Exercise independent judgment in achieving departmental goals and recommending operational improvements.
$70,304 a year
Quick Apply
Chef
Richie's Tavern LLC —Paso Robles, CA
The Chef will oversee day-to-day kitchen operations while working closely with ownership to maintain and develop the Richie’s Tavern food program.
Quick Apply
12d

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Sous Chef
tonys italian ristorante —Columbus, OH
Train new kitchen staff on proper techniques, safety protocols, and kitchen policies. Supervise kitchen staff, providing guidance and support to ensure…
$58,033 - $62,090 a year
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Sous Chef- Columbus Brewing Company
Columbus Brewing Company —Columbus, OH
O Actively participate in the inventory process as directed by the Executive Chef, including counting, organizing, and maintaining accurate stock levels to…
From $60,000 a year
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5d

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Sous Chef

Allegretto Vineyard Resort Paso Robles -
Paso Robles, CA

Quick Apply

Job Details

Full-time
$70,304 a year

Benefits

Health insurance
Dental insurance
401(k)
401(k) matching
Referral program
Food provided

Qualifications

Food & beverage industry purchasing experience
Spanish
Staff supervision
Assisting with meal planning
Food service health code compliance
Specialty dish recipe development
Inventory management
ServSafe
Menu concept development
Cooking
English
Administrative experience
Kitchen staff training
Materials management in food and beverage
Managing kitchen staff
ServSafe Food Manager Certification
Menu costing
Kitchen stations

Full Job Description

Job Summary
We are seeking a talented and driven Sous Chef to join our culinary leadership team. This role is responsible for overseeing kitchen operations, supervising culinary staff, and supporting the Executive Chef in delivering exceptional food quality and guest experiences. The ideal candidate brings strong leadership, creativity, and a passion for high-level cuisine.

Key Responsibilities

Direct and supervise the work of two or more full-time equivalent team members
Monitor and evaluate team member performance; provide recommendations on hiring, promotion, discipline, and termination
Exercise independent judgment in achieving departmental goals and recommending operational improvements
Collaborate with the Executive Chef and Director of Food & Beverage to ensure smooth daily operations
Create innovative menus and daily/seasonal specials using high-quality and local ingredients
Oversee prep, line, and lead cooks across multiple outlets and cuisines
Conduct performance evaluations, coaching, and training for kitchen staff
Manage inventory, food costing, and purchasing, including submitting purchase orders
Oversee banquet event execution, including preparation, staffing, and post-event breakdown
Attend BEO and management meetings to ensure alignment across departments
Assist with scheduling and labor management based on business levels and events
Maintain timely and professional communication across all channels

Leadership & Administrative Duties

Maintain inventory levels and control food and labor costs
Ensure compliance with company policies, including timekeeping and expense reimbursement
Support on-boarding and training of new employees in collaboration with HR
Maintain high standards of cleanliness, organization, and food safety
Provide ongoing culinary training and mentorship to staff

Qualifications

Required

Minimum6 years of experience as a Lead Cook in a four- to five-diamond hotel, resort, or restaurant
Strong administrative and organizational skills
Proven ability to develop recipes and menu items
Experience with food costing, prep lists, station setup, and purchasing systems
Ability to train and lead staff across all kitchen stations
Excellent communication and professional presentation skills
ServSafe Manager Certification

Preferred

Bilingual (English/Spanish)
Experience with Microsoft Office (Word, Excel, Publisher)
Familiarity with purchasing/inventory systems
High-volume banquet experience

Work Expectations

Performance is measured against goals set by the General Manager
Accurate timekeeping, including meal periods, is required
Responsible for enforcing company policies within the department
Must be adaptable and willing to perform additional duties as assigned

What We’re Looking For

A hands-on leader with a passion for culinary excellence
Creative thinker who thrives in a fast-paced environment
Strong mentor committed to team development
Detail-oriented with a focus on consistency and quality

Pay: $70,304.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Food provided
Health insurance
Referral program

Work Location: In person

Quick Apply

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