Sous Chef

Anaheim, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k)

Paid Time Off

Job Description

THE RANCH Restaurant & Saloon is a celebrated independent dining establishment located in the heart of Anaheim, known for its distinct and award-winning culinary concept. Proudly listed in the prestigious Michelin Guide, THE RANCH has earned a reputation for delivering an exceptional dining experience that blends globally inspired dishes with classic American favorites, all crafted from the finest local and regional ingredients. The restaurant is especially renowned for its comprehensive Wine Program, which is curated and supported by a dedicated team of expert sommeliers and has received the "Best Of Award Of Excellence" for ten consecutive years. THE RANCH operates with a strong commitment to quality, innovation, and hospitality, making it a favorite destination for food enthusiasts and those seeking an elevated casual dining experience.

THE RANCH is currently seeking a passionate and dynamic Sous Chef to join its culinary leadership team. This role is ideal for a charismatic, self-motivated individual who thrives in a fast-paced and evolving environment. The Sous Chef will work closely with the Executive Chef to ensure seamless back of house operations, manage food production, and maintain the highest standards of culinary excellence. This position demands a creative professional who is not only operationally adept but also a strong leader and role model within the kitchen. The Sous Chef will play a critical role in leading the kitchen team, fostering an environment of teamwork, and delivering consistent, high-quality dishes that reflect the restaurant's commitment to locally sourced ingredients and innovative cuisine.

With a salary range of $75,000 to $85,000, commensurate with experience and qualifications, the role offers a competitive benefits package that includes medical, dental, vision insurance, 401(k) retirement plan with employer match, and paid time off. This is an exceptional opportunity for a culinary professional with fine dining experience to grow and contribute to a celebrated culinary destination. The ideal candidate will have extensive knowledge of kitchen operations, excellent organizational and communication skills, and the ability to lead with integrity and creativity in a team-focused setting. Joining THE RANCH means becoming part of a respected team that values culinary artistry, commitment to quality, and exceptional guest experience.

Job Requirements

High level of professionalism and dependability
5+ years of experience in a high-level kitchen
2+ years of management experience
fine dining background
strong work ethic and attention to detail
openness to learning and adapting
excellent communication and organizational skills
knowledge of various cuisines and cooking techniques
prior station experience in restaurant service, garde manger, fish, meat, sauté, and sauces
ability to multi-task and delegate
open availability including weekends and holidays
knowledge of catering operations
meticulous cleanliness
California Food Handler's License
culinary school attendance preferable

Job Qualifications

High level of professionalism and dependability
5+ years of experience in a high-level kitchen with consistent, approachable and elevated dishes
2+ years of kitchen management experience
fine dining background
excellent communication and organizational skills
in-depth knowledge of various cuisines, current food trends, line stations, cooking styles, technical skills, ingredients, equipment and processes
prior experience with restaurant service, garde manger, fish, meat, sauté, and sauce stations
ability to multi-task and delegate effectively
open availability for different shifts, weekends, and holidays
knowledge of catering operations including large events and private dining
meticulous cleanliness
possession of California Food Handler's License
culinary school attendance preferable but not required

Job Duties

Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house operation
food production
accommodating special requests and dietary restrictions
following safety standards
instill teamwork and synergy between front and back of house staff through proper communication
delegate tasks and staff duties to ensure smooth service and kitchen operations
follow recipes and instructions from Executive Chef and Chef de Cuisine exactly as given
ensure kitchen set up, break down, production and prep are completed
enforce uniform and disciplinary procedures
ensure kitchen staff adhere to set recipes, standards, procedures, rules and sanitation requirements
establish professional relationships with the team and provide educational opportunities to teach and develop skills