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Sous Chef 222 W River Road, Ripon, CA 95366 From $70,340 a year

• Part-time, Full-time Apply with Indeed Below is a "professional" description of the Sous Chef position at North & River in Ripon, CA.

I wanted to preface the job description with a short introduction to emphasize the human element of our profession. The main focus of the Sous Chef(s) is to run service and the day-to-day production. You will work with and manage the kitchen team in production and quality control of all food items. Creative input is highly encouraged and will be nurtured, but not necessary on a daily basis. My philosophy is to place the focus on our purveyors and customers so that we may create a dining experience that emphasizes time and place in a way that is unlikely to be recreated elsewhere. I look forward to meeting you and hope you'll be a great fit for our team! Thanks, Chef Matt

POSITION OVERVIEW

The Sous Chef will support the Executive Chef in overseeing daily kitchen operations, leading service, and developing our culinary team. The ideal candidate is a confident, hands-on leader who communicates effectively, remains composed under pressure, and takes pride in both culinary execution and operational efficiency.

KEY RESPONSIBILITIES

• Support the Executive Chef in daily kitchen operations, culinary execution, and maintaining established standards.
• Lead and coordinate dinner service through expo, ensuring efficient ticket flow, proper pacing, and consistent food quality.
• Supervise, train, and motivate BOH staff while promoting a positive, respectful, and accountable team environment.
• Delegate responsibilities, monitor performance, and provide clear, constructive feedback.
• Oversee daily preparation, station readiness, recipe consistency, and plating standards.
• Assist with inventory, ordering, food costs, labor efficiency, and waste reduction.
• Maintain food safety, sanitation, and kitchen organization standards.
• Oversee nightly closing procedures, ensuring all assigned tasks are completed and the kitchen is properly prepared for the following service.
• Assist with seasonal menu changes, specials, and culinary development.
• Independently oversee kitchen operations in the Executive Chef's absence.

QUALIFICATIONS

• Minimum 3 years of professional culinary experience, preferably in an upscale casual or full-service restaurant.
• Previous Sous Chef, Kitchen Supervisor, or Lead Line Cook experience.
• Strong knowledge of cooking techniques, kitchen operations, and food safety.
• Experience managing expo and coordinating high-volume dinner service.
• Proven leadership, organizational, and communication skills.
• Ability to remain calm, organized, and solutions-oriented under pressure.
• Experience with inventory management, food costs, and kitchen productivity.
• California Food Protection Manager Certification or ability to obtain as required.
• Availability to work evenings, weekends, and closing shifts.

JOIN OUR TEAM

At North & River, we believe exceptional food starts with a strong team. We value culinary professionals who lead by example, take initiative, and bring a collaborative approach to the kitchen. This is an opportunity to work closely with our Executive Chef, contribute to a growing restaurant, and play an important role in shaping our culinary team's success.

To Apply:

Submit your resume highlighting your culinary background, leadership experience, and kitchen management skills.

Job Types:

Part-time, Full-time Pay:

From $70,340.00 per year Expected hours: 50.0

• 70.

0 per week

Education:

High school or equivalent (Preferred)

Experience:

Cooking:

2 years (Required)

Restaurant:

2 years (Required)

License/Certification:

Food Handler Certification (Required) Shift availability: Day Shift (Preferred) Night Shift (Required)

Work Location:

In person