{"id":3140170,"url":"https://alion.io/job/belles-beach-house-sous-chef-2","title":"SOUS CHEF","company":{"id":2646498,"name":"Belles Beach House","domain":"bellesbeachhouse.com","url":"https://alion.io/company/bellesbeachhouse","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Paylocity","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":"junior","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Venice, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":35000,"max_usd":54000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":1024},"experience_years_min":2,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-06-27T16:25:32Z","employer_posted_date":"2026-10-23","last_verified_at":"2026-10-25T03:52:35Z","board_verified":true,"closed_at":null,"days_open":119,"trust":{"level":"stale","repost_count":0,"flags":["stale"],"days_open":119},"description":"Description\nJob Summary\nResponsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.\nJob Activities\nMaintain professional appearance standards as directed in the Company Employee Handbook.\nEnsures the needs of the guests are accommodated.\nEnsures the general cleanliness of the back-of-house, and the entire venue.\nParticipate in interviewing, hiring and training new applicants and employee development of all subordinates.\nResponsible for the scheduling of assigned department (where applicable).\nParticipates in growth opportunities and employee development of all back-of-house employees.\nEnsures safety, quality and recipe accuracy.\nManage the execution of regular service, catering, take-out, delivery and all in-venue/off-premise events.\nEnsures Department of Health and company sanitation standards.\nEnsures that the venue is compliant with all federal, state and local laws and regulations; and company policies.\nCoaches and develops back-of-house employees by setting clear guidelines and expectations.\nResponsible for all mechanical systems being in good working order and compliant with all federal, state and local ordinances.\nEnsures all employees are compliant with all back-of-house standards and procedures.\nResponsible for checking cover counts, BEOs and/or Fire Sheets.\nEnsures the preparation and delivery of menu-focus items to daily pre-service meetings.\nProficient with all operational systems, which includes payroll, inventory and purchasing.\nPossesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books.\nOrganize, develop and produce new recipes for potential new menu items and specials.\nEnsures the completion of all opening and closing procedures as prescribed by company.\nEnsures expediting standards.\nCommunicates clearly and concisely with all employees during service.\nPractical knowledge of the job duties of all supervised employees.\nParticipates in overseeing the replacement or repair of all breakage, damage of equipment or furniture.\nAttends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings.\nLearn by listening, observing other team members and sharing knowledge while leading by example.\nPortrays a positive and professional attitude.\nDemonstrates knowledge of venue, Company, its partners and supporting hotel environments.\nWorks as part of a team and provides help and support to all fellow team members.\nRequirements\nEducation, Experience and Skill Requirements\nCompany in-venue Sous Chef Training, Food Handling Certificate.\nMinimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.\nTwo-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.\nStrong menu planning, ability to coach, build a team, problem solve, and leadership skills required.\nMust be organized, self-motivated, and proactive with a strong attention to detail.\nProficient with computers (Microsoft Products), POS and technology.\nMust be able to stand, lift and bend for extended periods of time.\nMust be able to bend and lift to 50 lbs.\nRole may include job duties or tasks requiring repetitive motion.\nExposure to hot kitchen elements or cleaning materials.\nMust be able to work and remain focused in a fast-paced and ever-changing environment.\nAbility to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.","description_format":"text","description_chars":3656,"description_truncated":false,"requirements":{"experience_years_min":2,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":{"level":"associate","optional":true},"security_clearance":false,"languages":[]},"benefits":["Flexible schedule","Growth opportunities"],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Travel & Tourism","Vacation 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