Sous Chef

3 years

Join Celebrity Chef Charlie Palmer in Paso Robles, Californias coveted wine country

Charlie Palmer Collective is seeking a Sous Chef who has a profound interest in food and wine, the drive and experience to support the culinary program for a historic property that services multiple F&B outlets, and a passion to meet the highest standards in our industry. This opportunity will work and coordinate with the propertys Director of Culinary, Chef Palmer, and offer a highly competitive compensation package, positioning this individual to grow under one of the most renowned Chef's and culinary brands in the country.

As a key member of the propertys culinary team, the Sous Chef supports culinary management in overseeing all kitchen operations to ensure an exceptional dining experience across the propertys restaurants, bars, banquets, and special events. This role involves training and supervising kitchen staff, maintaining high culinary standards, managing food production for multiple F&B outlets, and upholding health and safety regulations. The ideal candidate is a hands-on leader with a strong background in upscale/fine dining kitchens, who plays a key part in maintaining the propertys standards of excellence in guest service.

Please note, this is an on-premises role that requires relocation to Paso Robles, Californias most coveted and fastest growing wine country.

Role and Responsibilities:

• Report to Director of Culinary and culinary management team in supervising daily kitchen operations across all property F&B outlets.
• Coordinate with banquet team to ensure smooth execution of events and high guest satisfaction scores.
• Collaborate with culinary management to create innovative menus and regularly update menus based on seasonal ingredients, guest feedback, and industry trends.
• Supervise, manage, and motivate culinary staff, including hiring, training, scheduling, and performance evaluations, always ensuring a positive and productive working environment.
• Act as the culinary lead in the absence of the Director of Culinary.
• Oversee food preparation and cooking to ensure that dishes are prepared according to recipe and quality standards for both the restaurant, bar, and all banquet events while maintaining quality and consistency in food presentation and taste.
• Manage inventory levels, order supplies, and maintain relationships with vendors, ensuring cost-effective purchasing while maintaining high-quality ingredient standards and limiting waste.
• Ensure that all local health, safety, and sanitation regulations are followed, while conducting regular inspections and training to maintain a clean and safe kitchen environment.
• Follow and adhere to all property SOPs, policies and procedures.
• Stay updated on culinary trends and techniques.

Prerequisite Qualifications:

• Minimum 3 years experience in a qualified position and property food & beverage division, preferably in a luxury hotel or fine dining environment
• Proven experience as a Sous Chef or senior line cook, preferably in a hotel or high-volume kitchen environment
• Culinary degree or formal training from an accredited culinary school is preferred
• In-depth knowledge of food safety standards and kitchen sanitation practices
• Strong leadership and team management skills
• Ability to work under pressure and manage multiple tasks efficiently
• Excellent communication and organizational skills
• Flexible schedule availability, including weekends, holidays, and special event days

Job Type: Full-time

Compensation: $75,000.00 per year with eligible bonus opportunities

Benefits:

• Health insurance
• Dental insurance
• Vision insurance
• Employee discount
• Paid time off
• 401k

Experience:

• Restaurant Experience: 3 years (Required)
• Hospitality Experience: 3 years (Required)
• Fine Dining: 2 years (Preferred)

Ability to Relocate:

• Relocate before starting work (Required)

Work Location: On property

Compensation: Salary ($75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Ability to Collaborate Effectively With a Team

Strong Interest in Culinary Arts

Strong Problem Solving Skills

Ability to Collaborate With Diverse Teams

Culinary Skills

Attention to Detail in Food Presentation

Multi Unit Management

Hospitality Minded

Problem Solving Skills in Kitchen Operations

Menu Development

Creativity in Menu Development

Ability to Mentor and Develop Staff

Health and Safety Guidelines Knowledge

Attention to Detail in Food Preparation

Ability to Handle High Stress Situations

Knowledge of Cost Control Measures

Ability to Implement Standard Operating Procedures

Understanding of Food Trends

Negotiation Skills With Vendors

Ability to Maintain a Positive Work Culture

Ability to Train and Develop Staff

Understanding of Cost Control Measures

Ability to work in a fast paced environment

Commitment to Continuous Learning

Time Management Skills

Ability to Maintain a Positive Work Environment

Cultural Awareness in Food Preparation

Ability to Adapt to Changing Circumstances

Ability to Implement Standard Operating Procedures (So Ps)

Customer Service Orientation

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