Sous Chef, Crush Ultra Lounge

Pacific Hospitality Group is a distinguished hospitality company that delivers a unique value proposition to both investors and team members through its owner/operator approach. As a family-focused organization, it is dedicated to long-term holds that foster sustainable growth and business expansion while nurturing the development of its team members. The group's vision is deeply rooted in enriching people's lives by offering memorable experiences, contributing to communities, and honoring God through every aspect of its operations. This commitment to core values is reflected in the company's guiding principles which include integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment.

Operating within the dynamic hospitality sector, Pacific Hospitality Group emphasizes creating long-term value and sustainable growth through principled business practices. The company's dedication to excellence manifests in its diverse portfolio that includes restaurants, food trucks, and event venues, showcasing a flexible and innovative approach to culinary and customer service experiences. This environment presents a tremendous opportunity for professionals seeking to grow in a supportive yet challenging context. The employment type is full-time, with a competitive salary offered at $75,000 annually.

The role available is pivotal within the kitchen and culinary operations of the company, primarily focusing on overseeing food production across multiple outlets, including a bowling lounge and food truck operations. The position demands a hands-on leader capable of managing daily kitchen workflows, ensuring high standards of food quality, consistency, and timely service. Beyond kitchen management, the successful candidate will lead staff, supervise schedules, and enforce critical safety and sanitation policies. They will also handle important administrative tasks such as inventory control, vendor relations, and food cost management aimed at waste reduction and efficiency.

This position requires an individual with strong leadership skills who can act as the manager on duty in the absence of senior chefs, coaching and mentoring kitchen staff to enhance their performance. The candidate will coordinate closely with front-of-house teams and other culinary staff to execute banquets, events, and large-scale buyouts successfully. The job also involves adapting to fluctuating resort occupancy and seasonal demand, ensuring all outlets function seamlessly together regardless of volume.

This leadership role suits candidates with a minimum of two years' progressive kitchen leadership experience, preferably in high-volume casual dining and event/batch cooking settings. Experience in multi-outlet or non-traditional kitchen operations like food trucks or remote kitchens is highly valued. The role demands exceptional organizational skills, strong communication, and a solid understanding of food safety standards, cost control practices, and flexible availability including evenings and weekends. The successful applicant will be an essential contributor to Pacific Hospitality Group's mission, helping to uphold the company’s values while delivering memorable culinary experiences to customers.