Brio-Sous Chef

Rancho Cucamonga, CA, USA|

Job Overview

Job Description

Our establishment is a well-regarded restaurant known for its commitment to culinary excellence and exceptional guest experiences. We pride ourselves on a deep-rooted culture that fosters teamwork, innovation, and continuous improvement. Our kitchen operates at the highest standards of food safety and quality, meeting or exceeding all state, federal, and local health department regulations. We strive to create an environment where culinary professionals can flourish while delivering outstanding food and service to our patrons.

We are currently seeking a dedicated Sous Chef to join our dynamic culinary team. This role is pivotal in managing the kitchen operations under the guidance of the Executive Sous Chef and Executive Chef. The ideal candidate will have a strong background in kitchen management and food preparation, coupled with expertise in inventory control and leadership skills. As a Sous Chef, you will ensure that every dish meets our high-quality standards and that all food storage and handling comply with regulatory requirements.

In this position, you will play a key role in implementing and maintaining our company’s culinary philosophy, supporting the team in delivering consistent and superior food experiences. Your leadership will be essential in supervising kitchen personnel, overseeing daily operations, and fostering a positive work environment that encourages professional growth and excellence. Your ability to manage inventories efficiently will help minimize waste and optimize costs while ensuring the availability of fresh, high-quality ingredients.

This role also demands versatility and adaptability, as experience in catering and banquet service is highly valued. Your comprehensive knowledge of food service management will contribute to seamless coordination between the kitchen and front-of-house teams. Additionally, your relevant bartending skills will add an extra dimension to your versatility, helping to elevate the overall guest experience.

Joining our team as a Sous Chef means embracing a fast-paced, rewarding environment where your culinary talents and leadership abilities will be recognized and developed. You will have the opportunity to work with passionate professionals committed to innovation and excellence in every aspect of food preparation and presentation. If you are a proactive leader with a passion for creating exceptional culinary experiences and a strong sense of responsibility for quality and safety, we invite you to apply for this essential role within our restaurant.

Job Requirements

culinary degree or equivalent experience
minimum 3 years of experience in a similar role
knowledge of food safety regulations and health standards
strong team leadership abilities
excellent communication skills
ability to work in a fast-paced environment
relevant bartending skills

Job Qualifications

Supervising experience
Dietary department experience

Job Duties

The Sous Chef assists in managing the kitchen and kitchen personnel
Under the supervision of the Executive Sous Chef and Executive Chef directs, implements, and maintains a philosophy congruent with company culture, which serves as a guide to all staff members
The Sous Chef ensures the quality of food preparation of all menu items and the proper storage and handling of all food items in accordance with company standards state, federal, local, and health department standards
As a Sous Chef, you will be a vital part of our culinary team, showcasing your expertise in inventory management, food preparation, and kitchen management
Your core skills in food service management and catering will be essential in ensuring the smooth operation of our kitchen
With premium skills in team management and leadership, you will oversee food production and maintain high standards in a fast-paced environment
Your relevant bartending skills will add versatility to your role, contributing to the overall success of our culinary operations
Inventory management
Food preparation
Food service management
Food management
Cooking
Kitchen management
Food service
Catering
Restaurant management
Inventory control
Banquet experience
Food production
Team management