A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
Nestled along the Pacific Coast, La Bahia Hotel & Spa celebrates its dramatic setting, where the tip of Monterey Bay touches Sana Cruz's coveted Main Beach. Steeped in the romantic beauty of Spanish-Mediterranean architecture, locals and travelers alike will savor globally influenced cuisine, cocktails and wellness rituals infused with the region's agricultural bounty and coast-cultured Spirit.
SUMMARY:
La Bahia Hotel & Spa, a luxury beachfront property in Santa Cruz, California, is seeking an experienced and adaptable Taskforce Sous Chef to support culinary operations across La Bahia's restaurant outlets. This role provides critical operational coverage during periods of leadership transition, high volume, special events, or staffing gaps, ensuring consistent food quality, service standards, and kitchen operations across all outlets. The ideal candidate is a flexible, hands-on culinary leader who can quickly assess an outlet's needs, integrate into existing teams, uphold brand and quality standards, and provide steady leadership on short notice.
KEY RESPONSIBILITIES
Operational Support & Coverage Provide hands-on culinary leadership and line support across La Bahia's restaurant outlets, banquets, and catering functions as assigned Step into interim leadership roles during vacancies, leaves of absence, or peak business periods Move fluidly between outlets as business needs dictate, providing coverage wherever demand is highest Kitchen Management Supervise and coordinate daily kitchen operations, including food preparation, plating, and station management Ensure consistency in recipe execution, portioning, and presentation across shifts and outlets Monitor food quality, freshness, and safety standards during service Team Leadership Train, coach, and direct culinary staff, including cooks, prep staff, and stewards Maintain a positive, professional kitchen culture and model expectations for conduct and performance Communicate clearly with Front of House leadership to ensure smooth service flow Compliance & Safety Ensure full compliance with Cal-OSHA, health department, and food safety regulations (HACCP principles) Maintain proper food handling, storage, and sanitation practices Ensure kitchen staff adhere to safety protocols and proper use of equipment Inventory & Cost Control Assist with inventory counts, ordering, and receiving as needed at each assigned outlet Support cost control efforts including portion control, waste reduction, and labor management Report on outlet-specific operational or staffing concerns to the Executive Chef and HR Administrative Assist with scheduling and labor management during coverage assignments Document and report any performance, safety, or compliance concerns per company procedure Provide feedback and operational recommendations following each taskforce assignment The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
Requirements:
QUALIFICATION
Required Minimum 3-5 years of culinary experience, including at least 2 years in a Sous Chef or equivalent leadership role Experience in full-service, high-volume restaurant and/or banquet operations, ideally within a hotel or resort setting Strong working knowledge of food safety and sanitation standards; ServSafe certification (or ability to obtain within 30 days) Demonstrated ability to adapt quickly to different outlets, teams, and menus Flexible availability, including evenings, weekends, and holidays Preferred Culinary degree or formal culinary training Experience in a luxury or upscale hotel/resort environment Bilingual (English/Spanish) preferred Prior multi-outlet or opening-team experience Physical Requirements Ability to stand and walk for extended periods (up to 8+ hours) Ability to lift and carry up to 50 lbs Ability to work in a fast-paced kitchen environment with exposure to heat, cold, and sharp equipment Manual dexterity for food preparation and use of kitchen tools/equipment
ADDITIONAL COMPENSATION & BENEFITS
Per diem provided to cover daily meal expenses Travel costs to and from the assignment covered This role offers a unique opportunity for a Culinary leader who enjoys variety, high-impact problem solving, and the chance to make a real difference. If you're a strategic, hands-on leader who's energized by new challenges, we invite you to apply.
