Sous Chef 555 Mcmurray Road, Buellton, CA 93427 $69,000

• $71,000 a year
• Full-time $69,000
• $71,000 a year
• Full-time About the Role We are seeking a motivated, hands-on Sous Chef to support the Executive Chef in leading restaurant-focused culinary operations at a full-service hotel in the heart of California wine country.

This role is ideal for a chef with hotel experience (strongly preferred) who understands the balance between restaurant execution, banquet support, and administrative responsibilities. The Sous Chef will play a key leadership role in delivering consistent, high-quality dining experiences while helping guide, train, and develop the culinary team. Key Responsibilities Restaurant Operations (Primary Focus) Support the Executive Chef in daily restaurant service and kitchen leadership Ensure consistent execution of food quality, presentation, and service standards Monitor production flow during service and oversee peak-period execution Taste and evaluate food for consistency and quality Lead and motivate culinary associates by setting a positive example Banquet & Event Support Assist with banquet production and execution for meetings, weddings, and special events Support themed events, holidays, VIP functions, and group dining Ensure banquet food quality aligns with restaurant standards Team Leadership & Training Assist with interviewing, hiring, onboarding, and training kitchen staff Lead daily pre-shift meetings and reinforce culinary standards Train and enforce sanitation, food safety, and workplace safety procedures Foster strong communication within F&B and across hotel departments Administrative & Operational Support Assist with scheduling based on occupancy and forecasted business levels Support inventory, purchasing, and food cost controls Review payroll and timekeeping for accuracy Maintain kitchen cleanliness, organization, and equipment readiness Ensure compliance with health department regulations, OSHA, and company standards Qualifications 2-4 years of progressive culinary leadership experience Hotel culinary experience strongly preferred Culinary degree or equivalent professional experience Experience supporting banquets and high-volume events Strong knowledge of food safety, sanitation, and kitchen operations ServSafe / Manager Food Handling Certification required Ability to work flexible schedules, including nights, weekends, and holiday Physical Requirements Ability to stand for extended periods and work in a fast-paced kitchen environment Ability to lift up to 50 lbs and work in varying temperatures Why Join Us Restaurant-driven culinary program in a premier wine country destination Exposure to both restaurant and banquet operations Growth opportunities within an established hospitality group

Pay:

$69,000.00

• $71,000.

00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Referral program Vision insurance

Work Location:

In person