Find & Apply For Chef Jobs in Montecito, California

Role:

Sous Chef, Preservation and Fermentation Location:

Santa Barbara, California Reports to:

Executive Chef Direct Reports:

Line Cooks Key Relationships:

Executive Chef, Events and Catering Director Employment Status:

Exempt About The Role We are seeking a highly skilled and detail-oriented Preservation and Fermentation Sous Chef to support the execution of our growing preservation and fermentation program across our restaurant group. This role plays a key leadership position in ensuring consistent food quality, operational excellence, and flawless execution of all farm ingredients. In addition, this role supports all events ranging from intimate dinners to large-scale off-site functions with the farm. The ideal candidate thrives in fast-paced environments, has a passion for elevated hospitality, strong culinary fundamentals, fine dining experience, and a deep interest in preservation and fermentation. This role works closely with Executive Chefs, Event Managers, and farm leadership to bring curated culinary experiences to life. Responsibilities Lead the daily production of the group's preservation and fermentation program. Develop products such as preserves, vinegars, pickles, kimchis, misos, koji-based preparations, and dried ingredients. Establish recipes, batch specifications, monitoring procedures, yields, and quality standards. Support the culinary execution of private dining events, off-site catering, brand activations, and special hospitality experiences at the farm. Support the Executive Chef in planning and producing menus tailored to event type, guest needs, seasonality, and brand standards. Oversee day-to-day kitchen preparation for events, ensuring all food is executed to the highest quality and consistency standards. Manage prep lists, production schedules, and kitchen workflows specific to event service needs. Supervise kitchen staff during event prep and execution, providing clear direction and maintaining a calm, efficient service environment. Assist with ordering, inventory management, and ensuring proper use of ingredients to control cost and minimize waste. Coordinate with FOH event teams to ensure seamless timing, plating, and service flow during events. Participate in site visits, event walkthroughs, and pre-event planning meetings with clients and event managers as needed. Ensure all food safety, sanitation, and health code standards are consistently met or exceeded. Support menu development and refinement for seasonal events, tastings, and client presentations. Troubleshoot operational challenges in real time during events, maintaining composure and problem-solving under pressure. Assist with training and mentoring culinary staff involved in event production and catering operations. Maintain consistency of brand culinary standards across all restaurant locations and off-site events. Pack, organize, and oversee transport of food and equipment for off-site events when applicable. Qualifications 3-6+ years of culinary experience in fine dining, high-volume kitchens, or catering/event production. Hands-on experience in preservation and fermentation, specifically misos, kojis, and other longer-term fermentation projects Prior experience as a Sous Chef or strong Lead Line Cook ready for sous-level responsibility. Strong background in banquet service, private events, catering, or large-scale production cooking preferred. Excellent organizational skills with the ability to manage multiple event timelines simultaneously. Strong leadership presence with the ability to direct teams calmly and effectively under pressure. Deep understanding of food safety, kitchen operations, and cost control practices. Ability to execute elevated cuisine with consistency, precision, and attention to detail. Comfortable working flexible hours including evenings, weekends, holidays, and extended service days based on the needs of the group.. Strong communication skills and ability to collaborate across culinary, FOH, and events teams. Physically able to stand for long periods, lift heavy items (up to 50 lbs), and work in high-temperature kitchen environments. Ability to walk, bend, reach, and climb stairs as necessary.