Senior Sous Chef

Job Number: 26099034 | Food and Beverage & Culinary | Santa Clara, California, United States | Full Time

About the Role

Accountable for the overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff, including direct reports. Ensures sanitation and food standards are achieved.

Responsibilities

• Leads culinary team by utilizing interpersonal and communication skills to influence, encourage, and build mutual trust and cooperation.
• Supervises and manages employees, ensuring productivity and maintaining open, collaborative relationships.
• Manages all day-to-day kitchen operations, including shifts, food preparation, and compliance with Food & Beverage policies and standards.
• Ensures compliance with food handling, sanitation standards, and employee certifications.
• Assists Executive Chef with kitchen operations, including purchasing, receiving, and food storage.
• Prepares and cooks foods of all types, checks quality, and creates decorative food displays.
• Improves customer service by understanding guest needs, providing feedback, and coaching employees.
• Achieves performance, budget, and team goals while managing financial objectives.
• Trains employees in safety procedures and identifies developmental needs for coaching and mentoring.
• Manages payroll administration, staffing levels, and employee performance appraisals.
• Participates in employee progress discipline procedures and corrective action plans.
• Analyzes information, solves problems, and attends pertinent meetings.

Requirements

• High school diploma or GED; 4 years of experience in culinary, food and beverage, or related professional area.
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in culinary, food and beverage, or related professional area.

Pay

$85,000–$105,000 annually, plus bonus eligibility.