Top 38 sous chef Jobs in temecula, ca

BANQUET CHEF
Ponte Winery —Temecula, CA
- $75,000 - $80,000 a year
- Weekends as needed
- English
- 3 years
- Ability to lift 50 pounds
- Paid holidays
- Dental insurance
Quick Apply
Sous Chef
Hendo's Barrel House —Temecula, CA
- $25 - $28 an hour
- Full-time
- Inventory management
- ServSafe
- Mid-level
Quick Apply
Sous Chef
Europa Village Winery and Resort —Temecula, CA
- $28 - $32 an hour
- Weekends as needed
- Mid-level
- Team management
- Recruiting
- Health insurance
- Dental insurance
Quick Apply
Team Dining Room Staff
Pechanga Resort & Casino —Temecula, CA
- Writing skills
- Basic math
- English
9d
Cafe Azuli Cook
Murrieta Hot Springs Resort —Murrieta, CA
- From $18 an hour
- Full-time
- Background check
- Basic math
- US work authorization
- Disability insurance
- Health insurance
Quick Apply
4d
Prep Cook
Holiday by Atria - Chateau At Harveston —Temecula, CA
- $19.00 - $22.80 an hour
- Full-time
- ServSafe
- English
- Food Handler Certification
- Paid holidays
- Health insurance
7d
F&B Cook
Pechanga Resort & Casino —Temecula, CA
- $20 - $22 an hour
- Full-time
- Background check
- Writing skills
- Basic math
Quick Apply
Line Cook South Coast Winery Resort & Spa
Carter Hospitality Group —Temecula, CA
- $20 - $22 an hour
- Full-time
- Mid-level
- Hand tools
- 2 years
- Health insurance
- Dental insurance
Quick Apply
Line Cook
Fazeli Cellars —Temecula, CA
- $17 - $20 an hour
- Part-time
- Maintenance
- English
- In-person
- Employee discount
Quick Apply
1d
Azuli Station Cook 1
Wellspring Hospitality LLC —Murrieta, CA
- $18 - $21 an hour
- Full-time
- Background check
- Basic math
- US work authorization
Quick Apply
8d
Sous Chef
CASINO PAUMA —Pauma Valley, CA
- English
- High school diploma or GED
- Ability to lift 50 pounds
Sous Chef (Float)
JDV Oceanside —Oceanside, CA
- $70,304 - $86,600 a year
- Overtime
- Computer literacy
- Basic math
- Ability to climb stairs
- Paid jury duty
- Employee stock purchase plan
2d
Sous Chef
Soboba Casino —San Jacinto, CA
- Full-time
- ServSafe
- High school diploma or GED
- 21 years or older
- Wellness program
- Health insurance
Quick Apply
Snax and Stix - Sous Chef
Valley View Casino & Hotel —Valley Center, CA
- Weekends as needed
- Basic math
- Pass drug screening
- English
- Opportunities for advancement
Quick Apply
Shift Lead/Line Cook
Flying Pub & kitchen —Oceanside, CA
- $22 - $28 an hour
- 8 hour shift
- Bar
- ServSafe
- Fast casual restaurant
- Health insurance
- Dental insurance
Quick Apply
Chef de Cuisine - Valle (Michelin Star)
JDV Oceanside —Oceanside, CA
- $70,600 - $88,100 a year
- Overtime
- Computer literacy
- Basic math
- 3 years
- Free parking
- Health insurance
Chef de Partie - Valle
JDV Oceanside —Oceanside, CA
- $70,304 - $79,400 a year
- Overtime
- Computer literacy
- Basic math
- English
- Paid jury duty
- Employee stock purchase plan
2d
Cook (Levels I, II & III)
Soboba Casino —San Jacinto, CA
- Weekends as needed
- 18 years or older
- ServSafe
- Mid-level
- Wellness program
- Health insurance
Quick Apply
Lead Server
Cal-a-Vie Health Spa —Vista, CA
- $18.50 an hour
- Weekends as needed
- Writing skills
- English
- Mid-level
Quick Apply
F&B Supervisor
CAHUILLA —Anza, CA
- Weekends as needed
- Bar
- ServSafe
- Pass drug screening
Quick Apply
3d

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BANQUET CHEF

Ponte Winery -
Temecula, CA

Quick Apply

Job Details

Full-time
$75,000 - $80,000 a year

Benefits

Paid holidays
Dental insurance
Paid time off
Vision insurance
401(k) matching
Life insurance
Pet insurance

Qualifications

Food service health code compliance
Banquet hall experience
Food Handler Certification

Full Job Description

About our Company:

Ponte Family Estate Winery opened in 2003 and is a California based company operating in the heart of the Temecula Wine Country. We have been farming our vineyards since 1984 and are a real working winery, growing and producing over 20 estate grown varietals within certified sustainable facilities.

We are located right next to our Four Diamond, 90 room, boutique hotel Ponte Vineyard Inn. We are surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country.

We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment.

Compensation: $75,000-$80,000 salary

Schedule:

Days/Hours vary by Winery Event needs
Nights, Weekends and Holidays are a must

Benefits Per Company Plan Details:

Health, Dental & Vision
401K Matching Plan
Life Insurance
Hospital Confinement Plan
Pet Insurance
3 weeks of PTO
2 Paid Holidays (Thanksgiving + Christmas) + 6 Floating Holidays

*The terms and conditions associated with each Benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits*

Summary:

The Banquet Chef is the second-in-command for event culinary operations and a critical leadership role within the kitchen. This position is responsible for owning banquet execution from production through service, ensuring every event is delivered flawlessly, on time, and to the highest quality standards.

This role acts as the operational #2 during events, filling a key leadership gap by managing banquet culinary teams, coordinating directly with front-of-house leadership, and executing without constant oversight from the Executive Chef.

Essential Duties and Responsibilities:

Leadership

Lead all banquet culinary operations for weddings and events (100+annually).
Execute buffet and plated meals with precision, consistency, and strong visual presentation.
Own timing and flow of service in partnership with the Banquet Captain.
Ensure all food is delivered at proper temperature, quality, and pace.

Production & Team Management

Oversee banquet prep cooks and production staff.
Direct daily prep execution based on event needs and forecasts.
Coordinate with the Executive Chef and culinary team to align production across outlets.
Step into a leadership role during service, acting as the primary decision-maker for banquet execution.

Operational Ownership

Maintain proper prep levels, minimize waste, and ensure efficient product usage.
Execute recipes and Chef specifications with consistency and accuracy.
Troubleshoot service issues in real time and adjust staffing or flow as needed.
Ensure readiness for multiple or overlapping events.

Standards & Compliance

Uphold Ponte service standards and culinary expectations.
Maintain a clean, organized, and fully sanitized kitchen at all times.
Ensure compliance with food safety, sanitation, and environmental standards.
Support and enforce all company policies and procedures.

Collaboration & Communication

Partner closely with Banquet Captains and FOH leadership to ensure seamless events.
Communicate clearly with culinary leadership regarding needs, gaps, or challenges.
Support the Executive Chef with event planning, execution strategy, and staffing alignment.

Qualifications:

Experience

3–6+ years of high-volume culinary experience, with banquet or event execution required.
Proven experience leading teams in fast-paced service environments.
Experience with weddings, large-scale events, or multi-course service is strongly preferred.

Skills & Knowledge

Strong leadership presence with the ability to run service independently.
Advanced understanding of banquet production, timing, and execution, and all stations on the line.
Proficiency in all core cooking techniques (braising, sautéing, grilling, broiling, frying).
Excellent knife skills and knowledge of kitchen equipment.
Ability to follow recipes and read banquet event orders (BEOs), contracts, and production sheets.
Strong organizational, problem-solving, and prioritization skills, with attention to detail.
Ability to abide by standard operating procedures.
Provide clear and effective communication skills.
Oversee the daily activities of the banquet prep cooks.
Perform all additional duties required by Executive Chef/Sous Chef.
Fluent in English (reading, writing and speaking).
Ability to focus for an entire shift, trouble shooting and prioritizing skills.
Understands and adheres to environmental standards set by the winery.
Must have or have the ability to obtain a Riverside County Food Handler’s Card.

Physical Requirements:

Ability to work long 8-10+ hours shifts with high physical endurance to stand, walk, and carry.
Frequent bending, reaching, stooping, pushing, and pulling carts.
Ability to lift up to 50 lbs.
Ability to work at high temperatures.

Company Standards:

Understand the PONTE Values and Service Standards.
Ensure the safety of guests and associates.
Follow the environmental standards set by the Company
Treat all associates and guests in a respectful manner.
Exhibit integrity (honesty and truthfulness).
Perform any other duties as required by your Manager

Quick Apply

Refine Your Search

sous chef jobs in temecula, ca

BANQUET CHEF

Sous Chef

Sous Chef

Team Dining Room Staff

Cafe Azuli Cook

Prep Cook

F&B Cook

Line Cook South Coast Winery Resort & Spa

Line Cook

Azuli Station Cook 1

Sous Chef

Sous Chef (Float)

Sous Chef

Snax and Stix - Sous Chef

Shift Lead/Line Cook

Chef de Cuisine - Valle (Michelin Star)

Chef de Partie - Valle

Cook (Levels I, II & III)

Lead Server

F&B Supervisor

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