Sous Chef San Ramon
Overview
Lead kitchen operations at a premier golf club and banquet venue. Oversee culinary teams and ensure high-quality food service across restaurant and banquet departments.
What You'll Do11
- 1Supervise, mentor, and train line cooks, prep cooks, and other kitchen team members
- 2Delegate daily tasks and maintain efficient kitchen operations
- 3Provide hands-on coaching and reinforce proper cooking techniques
- 4Assist Executive Chef with employee performance management and coaching
- 5Promote positive workplace culture focused on accountability and teamwork
- 6Lead kitchen operations during service periods and expedite orders efficiently
- 7Ensure all food meets quality presentation and taste standards
- 8Coordinate restaurant and banquet production simultaneously while maintaining quality
- 9Manage inventory, purchasing, and administrative support duties
- 10Collaborate on menu development and contribute creative ideas
- 11Enforce health department regulations and food safety standards
Requirements11
- 15+ years building ETL pipelines with Spark and Airflow
- 2Current Food Manager Certification required
- 3Current Food Handler Certification required
- 4Valid California Driver’s License required
- 5Must be authorized to work in the United States
- 6Minimum 3–5 years progressive culinary experience in high-volume restaurant or banquet environment
- 7Previous supervisory or leadership experience preferred
- 8Strong knowledge of cooking techniques, food preparation, knife skills, and culinary trends
- 9Ability to perform effectively in fast-paced high-pressure environment
- 10Proven organizational, communication, and problem-solving skills
- 11Positive attitude with willingness to lead by example
Salary Insight
$70 - $72k per year
Location
Required Skills
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