Sous Chef

San Marcos, CA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $18.00 - $23.00

Work Schedule

Flexible

Day Shifts

Night Shifts

Benefits

Dental Insurance

flexible schedule

Health Insurance

Paid Time Off

Vision Insurance

Job Description

Culinary Staffing Services is a leading provider of professional culinary staffing solutions, catering to a wide variety of clients including high-profile special events, universities, corporate gatherings, caterers, hotels, hospitals, and more. With a reputation for excellence and a commitment to delivering exceptional food service experiences, Culinary Staffing Services connects talented culinary professionals with opportunities that enhance their careers. The company values diversity and inclusion and is dedicated to fostering a positive work environment for all employees. They offer flexible scheduling options to accommodate different lifestyles and a competitive pay range for their positions. Employment with Culinary Staffing Services is full-time and provides ample opportunities for culinary professionals to develop their skills in dynamic environments across the region.

The role of the Sous Chef at Culinary Staffing Services is a pivotal position responsible for assisting in all aspects of food production and menu execution during events. The Sous Chef plays a critical role in overseeing the onsite kitchen operations to ensure smooth and efficient service. This position involves managing kitchen staff, maintaining inventory, preparing prep lists, and providing ongoing training to kitchen departments. The Sous Chef is also instrumental in cultivating a strong work ethic and a collaborative culture within the kitchen, helping to create an atmosphere of hospitality, creativity, focus, and teamwork. This role demands expertise in advanced cooking methods including baking, sauces, and the preparation of both hot and cold foods. The successful candidate will have demonstrated leadership skills and the ability to remain calm and proactive under pressure. They must possess a professional demeanor including appropriate attire and grooming and provide their own essential chef tools. With a pay range between $18 and $23 per hour, the Sous Chef position offers a competitive compensation package along with flexible scheduling and convenient weekly payments. The shifts offered are varied, including morning, day, evening, night, 8-hour, and 10-hour shifts, ensuring that employees can find a schedule that suits their personal and professional needs. This role is ideal for culinary professionals who are passionate about food, dedicated to delivering high-quality service, and eager to grow their careers in diverse culinary environments.

Job Requirements

must be 18 years or older
2-5 years of professional cooking experience in a lead or kitchen management role is required
ServSafe or other California Food Handler Certification required
must have advanced knowledge of safe knife and kitchen equipment usage
reliable transportation and access to a smartphone and email
own essential chef attire and tools such as chef coats, non-slip shoes, knives
professional attire and grooming are expected
must be proactive, take initiative, have a sense of urgency and be calm under pressure

Job Qualifications

2-5 years of professional cooking experience in a lead or kitchen management role is required
must be 18 years or older
ServSafe or other California Food Handler Certification required
must have advanced knowledge of safe knife and kitchen equipment usage
experience in advanced cooking such as baking, sauces, all methods and preparations of hot and cold food
culinary degree preferred
must be proactive, take initiative, have a sense of urgency and be calm under pressure
professional attire and grooming are expected
own essential chef attire and tools such as chef coats, non-slip shoes, knives
reliable transportation and access to a smartphone and email

Job Duties

assist in all duties associated with managing food production including menu development, recipe design and organization
manage kitchen staff of 7 to 10 cooks
make prep lists, organize and keep inventory of on-site and off-site kitchen
provide on-going training to all kitchen department staff
assist in creating and maintaining a culture that is of strong work ethic, team orientation, care, hospitality, solution centered, focus, progression, intuition, celebration, creativity and follow through
support the kitchen teams in their production and execution of all food throughout the process in any and all ways necessary
perform other related duties as required and assigned