Sous Chef

Fairfield, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,304.00 - $1.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional development opportunities

Employee Discounts

Paid holidays

Job Description

Rancho Solano is a distinguished golf and country club located in Northern California, renowned for its exceptional country club ambiance and expansive greens, which are considered the largest in the region. Established in 1990 and designed by Gary Roger Baird, Rancho Solano offers an 18-hole golf course with rolling terrain, undulated greens, and elevated tees nestled within the serene hills of its community. The club features a small bistro called Bella Verde, several banquet rooms capable of hosting up to 500 guests, and has achieved multiple accolades such as the Daily Republic’s Readers’ Choice Awards for Best Golf Course in Solano County since its inception in 1993. Additionally, it has been recognized by Greenskeeper.org as Worth the Green Fee in several years, including 2015, 2018, 2019, 2020, and 2021.

The Property is currently seeking a qualified and dedicated Assistant Executive Chef to join their culinary leadership team. This full-time, salaried position offers a starting annual salary of $70,304 and requires the candidate to work in a dynamic kitchen environment supporting multiple food outlets and banquet events at the club. The Assistant Executive Chef reports directly to the Executive Chef and acts as the second-in-command, stepping in to lead kitchen operations in their absence. The role involves supervising food production personnel, assisting with day-to-day food preparation tasks, and ensuring that quality, cost control, and food safety standards are consistently achieved throughout all culinary operations.

The ideal candidate will be deeply involved in managing kitchen staff including interviewing, training, planning work schedules, and monitoring performance. They will be responsible for ensuring compliance with sanitation and safety standards, controlling food and payroll costs, and assisting with menu planning to maintain high standards for quality, presentation, and flavor. Additionally, the Assistant Executive Chef will oversee equipment maintenance needs and assist with administrative responsibilities such as preparing reports and costing menus. This leadership role provides an excellent opportunity to contribute strategically to the culinary success of Rancho Solano, working within a prestigious, award-winning golf club environment committed to delivering an exceptional dining experience for its members and guests.

Job Requirements

College degree preferred
2 years culinary experience including supervisory or management roles, preferably within the golf industry
state certification and/or Serve Safe certification
strong communication skills
ability to work flexible hours including nights and weekends
proven problem-solving skills
ability to manage multiple duties under pressure with minimal supervision
maintain professional appearance and positive attitude

Job Qualifications

College degree preferred
2 years culinary experience, supervisory and/or management experience, preferably in the golf industry
state certified and/or Serve Safe certified
demonstrated experience and capability in staff management and food control
demonstrated quality written, verbal, and interpersonal communication skills
ability to analyze and solve problems
efficiently handle multiple duties under pressure with minimal supervision
work flexible hours including nights and weekends
positive attitude, professional manner and appearance in all situations

Job Duties

Directly supervises the daily preparation of soups, sauces and specials
works with the Executive Chef on inventories, pricing, cost controls, requisitioning and issuing for food production
assumes complete charge of the kitchen in the absence of the Executive Chef
manages employment activities for kitchen staff including interviewing, selecting, training, planning work schedules, directing and monitoring work activities, evaluating performance, handling complaints, administering discipline and terminating when appropriate
ensures sanitation and safety programs are closely followed
establishes controls and monitors kitchen activities to minimize food and supply waste and theft
assists the Executive Chef with menu planning and related production activities
consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods
ensures proper staffing for maximum productivity and high standards of quality
controls food and payroll costs to achieve maximum profitability
monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club
prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Executive Chef
perform other duties as appropriate