Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
401(k)
Job Description
Pacific Hospitality Group is a family-focused hospitality company driven by a unique owner/operator approach that delivers exceptional value to both investors and team members. Known for their long-term investment strategy, the company focuses on sustained growth and enriching the lives of guests, team members, and communities through memorable experiences and principled entrepreneurship. Pacific Hospitality Group operates across various sectors within the hospitality industry, including hotels, resorts, and private clubs, emphasizing integrity, compliance, customer focus, and respect in all their endeavors. Their mission to honor God in all operations reflects a strong ethical foundation and commitment to excellence. As a leader in hospitality, they seek team members who align with their guiding principles of humility, change, knowledge, and fulfillment, providing a workplace culture that fosters professional development and personal satisfaction.
The Sous Chef role at Pacific Hospitality Group is a vital culinary leadership position responsible for overseeing daily kitchen operations and ensuring the highest standards in food quality and service. Reporting directly to the Executive Chef, the Sous Chef plays a hands-on leadership role by supervising culinary staff and maintaining consistency in food preparation, presentation, and sanitation. This position is integral to maintaining operational excellence and delivering an outstanding dining experience across all meal periods. The Sous Chef also supports the food and beverage program's strategic goals by contributing to menu planning, recipe development, and overseeing special events such as banquets and catering functions.
The successful candidate will lead by example, fostering a culture of professionalism, accountability, and collaboration within a high-performing culinary team. They will be tasked with recruitment, training, scheduling, and performance management of kitchen staff, helping to develop each team member’s skills and promote continuous improvement. Additionally, the Sous Chef ensures compliance with food safety and workplace regulations, regularly conducting inspections and maintaining sanitation standards. Financial stewardship is another key responsibility, involving managing food costs, labor utilization, inventory, and waste reduction initiatives. This role demands adaptability, sound judgment, and the ability to thrive in a fast-paced environment, working varied shifts including evenings, weekends, and holidays. Pacific Hospitality Group offers a dynamic environment where culinary professionals can grow their careers while contributing to a company that values quality, community, and principled leadership.
The Sous Chef role at Pacific Hospitality Group is a vital culinary leadership position responsible for overseeing daily kitchen operations and ensuring the highest standards in food quality and service. Reporting directly to the Executive Chef, the Sous Chef plays a hands-on leadership role by supervising culinary staff and maintaining consistency in food preparation, presentation, and sanitation. This position is integral to maintaining operational excellence and delivering an outstanding dining experience across all meal periods. The Sous Chef also supports the food and beverage program's strategic goals by contributing to menu planning, recipe development, and overseeing special events such as banquets and catering functions.
The successful candidate will lead by example, fostering a culture of professionalism, accountability, and collaboration within a high-performing culinary team. They will be tasked with recruitment, training, scheduling, and performance management of kitchen staff, helping to develop each team member’s skills and promote continuous improvement. Additionally, the Sous Chef ensures compliance with food safety and workplace regulations, regularly conducting inspections and maintaining sanitation standards. Financial stewardship is another key responsibility, involving managing food costs, labor utilization, inventory, and waste reduction initiatives. This role demands adaptability, sound judgment, and the ability to thrive in a fast-paced environment, working varied shifts including evenings, weekends, and holidays. Pacific Hospitality Group offers a dynamic environment where culinary professionals can grow their careers while contributing to a company that values quality, community, and principled leadership.
Job Requirements
- Associate degree in culinary arts or equivalent professional culinary training preferred
- Minimum of five years of progressive culinary experience including leadership or supervisory responsibilities
- Experience in luxury hospitality, fine dining, senior living, healthcare, hotels, resorts, private clubs, or institutional food service environments preferred
- Strong knowledge of culinary techniques, kitchen management, menu development, food production systems, and service operations
- Proven ability to lead, motivate, and develop teams
- Understanding of food cost management, labor controls, inventory systems, and operational planning
- Food Handler Certification required
- ServSafe Food Protection Manager Certification preferred
Job Qualifications
- Associate degree in Culinary Arts or equivalent professional culinary training preferred
- Minimum of five years of progressive culinary experience with leadership or supervisory responsibilities
- Experience in luxury hospitality, fine dining, senior living, healthcare, hotels, resorts, private clubs, or institutional food service preferred
- Strong knowledge of culinary techniques, kitchen management, menu development, and service operations
- Proven ability to lead, motivate, and develop high-performing teams
- Understanding of food cost management, labor controls, inventory systems, and operational planning
- Food Handler Certification required
- ServSafe Food Protection Manager Certification preferred
Job Duties
- Direct and oversee daily food production and kitchen operations
- Ensure all menu items are prepared and presented according to recipes and quality standards
- Monitor food quality, taste, presentation, and service execution
- Assist in menu planning, recipe development, and special event execution
- Support banquet, catering, and private dining functions
- Ensure proper food storage, labeling, rotation, and inventory management
- Provide supervision, coaching, and mentorship to culinary staff
- Foster a positive and inclusive team culture
- Assist with recruitment, onboarding, training, scheduling, and performance management
- Conduct ongoing skills development and training
- Ensure compliance with food safety, sanitation, HACCP, and workplace safety regulations
- Conduct routine inspections of kitchen facilities and equipment
- Monitor adherence to organizational policies and quality assurance standards
- Assist in managing food costs, labor utilization, inventory, and purchasing
- Monitor waste reduction initiatives and implement product utilization strategies
- Support budgeting efforts and improve operational efficiency and profitability
- Assist in equipment evaluation and maintenance coordination
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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