Sous Chef

Oxnard, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

competitive salary

Bonus opportunities

Paid Time Off

Dining Discounts

growth opportunities

Job Description

CARNE is an exciting new dining establishment located in Oxnard, California, specializing in a modern Latin fire-driven culinary experience. Inspired by the rich and diverse flavors of Mexico, Spain, and the Caribbean, CARNE is dedicated to serving exceptional dishes rooted in live-fire cooking techniques, quality ingredients, and culinary excellence. This restaurant aims to provide guests with an unforgettable dining experience that combines bold flavors, genuine hospitality, and vibrant ambiance. As part of a growing hospitality group, CARNE represents an innovative spot where culinary creativity and cultural influences meet to offer a fresh and exciting menu to the Oxnard community and beyond.

The role of the Sous Chef at CARNE is critical to the success of the kitchen and the overall guest experience. This position offers a unique opportunity to be part of the opening team and help shape the culinary direction of the restaurant. The Sous Chef will work closely with the Executive Chef to manage day-to-day kitchen operations, ensuring that every dish that leaves the kitchen meets the highest standards of quality, presentation, and consistency. This role demands a proactive leader who thrives in a fast-paced environment and who is passionate about mentoring and developing kitchen staff. The Sous Chef will play an integral role in maintaining food safety and sanitation protocols, controlling food costs, managing inventory, and assisting with scheduling. Additionally, this position includes supporting menu development, conducting quality control checks during service, and stepping in to support any kitchen role when needed. CARNE values strong communication between front-of-house and back-of-house teams, making collaboration an essential aspect of this role.

This position is ideal for an experienced, organized, and passionate Sous Chef with a solid background in high-volume, chef-driven restaurants. The candidate must have leadership skills, a solid understanding of Latin cuisine and live-fire cooking techniques, and a strong commitment to culinary excellence and guest satisfaction. The compensation package is competitive and commensurate with experience, along with bonus opportunities, paid time off, dining discounts, and growth opportunities within the hospitality group. If you are looking to join a dynamic and innovative restaurant team in Oxnard, CARNE provides an outstanding venue to advance your culinary career and contribute to a memorable dining destination.

Job Requirements

2+ years of Sous Chef experience or equivalent kitchen leadership experience
food handler certification required
ability to lift up to 50 pounds and stand for extended periods
strong leadership and team development skills
understanding of Latin cuisine and live-fire cooking preferred
experience in high-volume, chef-driven restaurants preferred
knowledge of food costing, inventory management, and kitchen operations
strong organizational and time management skills
ability to remain calm and effective under pressure
strong communication and problem-solving abilities

Job Qualifications

2+ years of Sous Chef experience or equivalent kitchen leadership experience
experience in high-volume, chef-driven restaurants preferred
strong leadership and team development skills
understanding of Latin cuisine and live-fire cooking is a plus
knowledge of food costing, inventory management, and kitchen operations
strong organizational and time management skills
ability to remain calm and effective under pressure
strong communication and problem-solving abilities
food handler certification required
ability to lift up to 50 pounds and stand for extended periods

Job Duties

assist the Executive Chef in managing all kitchen operations
lead and supervise kitchen staff during prep and service
ensure all dishes are executed consistently and according to recipe standards
maintain food quality, presentation, and portion control
assist with inventory management and ordering
monitor food costs and waste reduction initiatives
assist in scheduling and labor management
train, mentor, and develop BOH team members
ensure compliance with health, safety, sanitation, and food handling standards
maintain cleanliness and organization throughout the kitchen
support menu development, testing, and implementation
conduct line checks and quality control throughout service
assist with receiving and inspecting deliveries
step into any kitchen position as needed to support the team
collaborate with management to ensure seamless communication between BOH and FOH