Sous Chef, Crush Ultra Lounge

Pacific Hospitality Group is a distinguished hospitality company renowned for its unique owner/operator business model that prioritizes long-term value creation and sustainable growth. With a deep-rooted family focus, the company is committed to fostering an enriching environment both for its investors and team members. Their principal objective lies in creating memorable experiences that positively impact communities while upholding the core values of integrity and respect. As a company that honors God and promotes principled entrepreneurship, Pacific Hospitality Group continuously aims to grow its portfolio through long-term holds, creating a stable and thriving work environment for team members dedicated to excellence in hospitality.

The position available offers an exciting opportunity within this reputable organization, with a salary of $75,000. This role is crucial in managing kitchen operations and ensuring the highest standards of food production across multiple outlets, including a bowling lounge and food truck operations. The individual will oversee daily food production, direct and support food truck execution and logistics, and manage large-scale events such as Banquet Event Orders (BEOs) and venue buyouts, ensuring every detail is met accurately and timely. The role demands a hands-on approach to maintaining the quality, consistency, and presentation of all food served, reflecting the company’s commitment to customer satisfaction.

Leadership is a vital component of this position, where the candidate will act as the manager on duty in the absence of salaried chefs. Responsibilities include supervising, coaching, and developing kitchen staff, enforcing kitchen policies and sanitation standards, and ensuring safety compliance. Additionally, the role involves assisting in staff scheduling based on business volume, supporting inventory control and vendor management, and managing food costs through effective portion control and waste reduction.

The administrator side of the position requires maintaining accurate prep lists and production plans that align with business demands, ensuring all health department and HACCP regulations are consistently met. The candidate will also coordinate the culinary operations for private events and full venue buyouts, ensuring seamless integration between the restaurant and food truck production. The ability to adapt quickly to varying resort occupancy levels and seasonal business demands is essential for success in this role.

This dynamic position suits candidates who have a minimum of two years’ progressive kitchen leadership experience, preferably in high-volume casual dining and event or batch cooking environments. Experience leading multi-outlet or non-traditional kitchens, such as food trucks or remote kitchen settings, is highly valued. The company seeks someone with strong organizational and communication skills, thorough knowledge of food safety standards, and cost control practices. The role also requires a flexible schedule, accommodating evenings, weekends, and holidays to meet the operational needs of the hospitality business.

Pacific Hospitality Group is committed to equal employment opportunities, offering an inclusive workplace free from discrimination or harassment based on race, color, religion, age, sex, national origin, disability status, genetics, veteran status, sexual orientation, gender identity, or other protected characteristics. This commitment extends to all terms and conditions of employment, fostering a respectful and equitable work environment.