Kitchen
- Executive Sous Chef Ojai Valley Inn
- 4.0 Ojai, CA Job Details $120,000
- $140,000 a year 6 days ago Qualifications Kitchen health and safety standards Staff supervision Resort Food service health code compliance ServSafe Team leadership Food safety sanitizing procedures Commercial kitchen cleaning Hospitality industry experience Managing kitchen staff ServSafe Food Manager Certification Full Job Description Posted Friday, June 12, 2026, 5:00 AM The Executive Sous Chef is a key leader within the culinary team, responsible for overseeing daily kitchen operations and ensuring the delivery of consistent, high-quality cuisine.
Working closely with the Executive Chef, this role ensures that all culinary offerings reflect the luxury standards of our resort, while mentoring a diverse and talented kitchen brigade. Responsibilities Assist the Executive Chef in menu development, kitchen management, and daily operations across all resort dining venues. Ensure the highest standards of food quality, preparation, presentation, and hygiene in accordance with resort and industry standards. Lead and motivate a multicultural culinary team, providing training, support, and performance feedback. Oversee kitchen scheduling, inventory control, and food cost management to meet financial targets. Collaborate with Food & Beverage leadership to support banquet and event operations with innovative, customized menus. Ensure strict compliance with health and safety regulations, including HACCP and resort policies. Maintain equipment and kitchen cleanliness to meet luxury resort standards. Able to plan and execute multiple banquet functions, across multiple locations. Able to continually enhance the culinary experience of banquet and restaurant guests Able to help in cooking and food preparation, as and when required. Able to perform other duties as assigned by the management. Skills and Abilities Able to work flexible hours and days including holidays. Knowledge of current and updated culinary trends. excellent written and verbal communication Ability to lead and mentor a large team of culinary professionals. Able to plan and execute multiple events at the same time and cook in remote locations. Required Qualifications Minimum of seven years experience in high volume restaurants and resorts, and a minimum of two four years as a manager AOS or higher degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Very good knowledge of food safety, sanitation, food preparation techniques serve safe manager certified . Job Details Pay Type Salary Hiring Min Rate 120,000 USD Hiring Max Rate 140,000 USD
