Sous Chef - Fine Dining Restaurant

Upscale resort-style dining destination in Napa Valley, offering refined, seasonal cuisine in a polished hospitality environment. The concept blends high-volume service with elevated execution, focusing on consistency, presentation, and guest experience.

The Sous Chef supports the Executive Chef in leading daily kitchen operations, ensuring exceptional food quality, team performance, and compliance with all safety and sanitation standards. This is a hands-on leadership role for a polished, detail-driven operator who thrives in an upscale, high-volume environment.

Key Responsibilities

• Support day-to-day kitchen operations including prep, service, and closing
• Lead, coach, and hold culinary team accountable for execution and standards
• Ensure consistency in food quality, presentation, and recipe adherence
• Manage ordering, inventory, and cost controls while minimizing waste
• Maintain strict compliance with food safety, sanitation, and health regulations
• Oversee cleanliness and organization across all kitchen areas
• Monitor labor and support scheduling aligned with business needs
• Partner with FOH to deliver a seamless and elevated guest experience

Qualifications

• 2–4+ years of Sous Chef or kitchen leadership experience
• Background in upscale restaurants, hotels, or resort environments preferred
• Strong tenure and career stability required
• Experience in high-volume, quality-driven kitchens
• Solid understanding of inventory, food cost, and kitchen operations
• Strong leadership, communication, and organizational skills
• Knowledge of California labor laws and health standards