{"id":2884711,"url":"https://alion.io/job/rancho-valencia-sous-chef","title":"Sous Chef","company":{"id":2013565,"name":"Rancho Valencia","domain":"ranchovalencia.com","url":"https://alion.io/company/ranchovalencia","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Paylocity","truth_index":{"grade":"B","score":75,"open_postings":4,"ghost_share":0,"stale_share":1,"repost_share":0,"time_to_fill_p50_days":null,"computed_at":"2026-10-22T06:10:10Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Rancho Santa Fe, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":52000,"max_usd":93000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":227},"experience_years_min":6,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-19T23:45:34Z","employer_posted_date":"2026-10-19","last_verified_at":"2026-10-22T22:31:49Z","board_verified":true,"closed_at":null,"days_open":3,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":3},"description":"Description\nSUMMARY\nSous Chef is responsible for running a specific culinary outlet on a daily basis under the direct supervision of the Executive Chef. Maintain established quality standards. Developing and driving a positive work environment. Improving guest and employee satisfaction and maximizing revenues. Oversee preparing and plating of all menu items, special requests and opening/closing duties of assigned outlet. This position will have a heavy focus on Banquets and assisting the banquet chef.\nESSENTIAL FUNCTIONS\nOversee assigned culinary outlet, collaborating with Executive Chef and Executive Sous Chef assuring outlet is running efficiently\nAssist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration\nControl waste and monitor labor, be aware of the costs attached to the area of responsibility\nControl food quality at all time ensuring high quality standards are maintained\nOversight of sanitation program throughout culinary department\nDaily inspection of all Food & Beverage storage areas to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations\nAssist in interviewing, hiring and retaining culinary staff\nTraining and development of staff\nFollows all guidelines for proper performance management, working closely with Human Resources Management when formal documentation is required.\nEnsure that personnel and payroll documentation and processing is submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines.\nOrient all new hires utilizing company handbooks and support materials.\nLeads training and recognition for employees at all levels and maintains a team-oriented environment.\nLead by example and constantly look for new and more effective ways of improving our products, guest services and profitability\nAttend BEO meetings as requested\nParticipate actively in the preparation of culinary monthly meeting\nEnsure that personnel and payroll documentation and processing is submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines.\nCheck and report any equipment malfunctioning or failures\nWork quickly and complete assignments\nEnsure daily production lists are being filled out and utilized by staff\nOversee set up of all work stations ensuring all requirements are organized prior to the opening of the restaurant\nConduct line checks daily before service to ensure quality and readiness\nEnsure all hourly staff follow the meal break policy and takes immediate action when correction is needed\nExpedite during service ensuring plated menu items are up to specification\nMust be able to relieve any cook position to work station as needed\nOversee set up and serve functions according to Banquet Event orders\nAnticipate business levels, plan and prep accordingly for following day\nEnsure strict adherence to recipe specification with staff ensuring proper portion sizes and cooking methods are followed\nAccommodate any special requests with guests whenever possible\nResponsible for proper closing procedures to include walk through of stations, kitchen and walk ins, ensuring all product is properly stored and all areas sanitary\nCheck out all cooks before they leave to ensure stations and prep are stored correctly\nReceive and check food items from requisitions and/or orders and ensure items are properly stored.\nPlace daily orders for products, produce/proteins/dry goods/etc\nMust be familiar with all kitchen equipment and machinery including safe operation and maintenance\nAdhere to established safety standards and assist in preventing accidents by being aware of hazardous situations\nConduct daily pre-shift meetings with both FOH and BOH to ensure proper communication with staff\nPrepare and post employee work schedules to reflect operating forecast\nReview and correct payroll time edits daily\nActively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.\nParticipate in and support hotel efforts towards community service, sustainability and environmental initiatives.\nPerform other duties as directed, developed or assigned.\nRequirements\nQUALIFICATIONS\nRequired\nHigh School Diploma or GED-Equivalency.\nMust be either a graduate from a culinary school with 2 to 4 years previous culinary supervisor or higher experience or 6 to 8 years culinary supervisor or higher experience in multiple culinary/food & beverage department in a fine dining establishment.\nAbility to communicate in English with vendors, guests and staff to their understanding.\nKnowledge of basic computer functions, including Microsoft Word & Excel.\nMust be able to perform mathematical calculations including but not limited to conversion of recipes.\nMust have current and up to date San Diego County food handlers card.\nMust be flexible in scheduling, including 3rd shift if needed.\nMust have own tools to perform assigned duties.\nDedication to excellence with continued development of our hotel reputation.\nDesirable\n2 years prior Sous Chef experience\nPrior working experience in a 5 star/5 diamond hotel\nServe Safe Certification\nSKILLS\nRequired\nAdvance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting\nGarde Manger and baking skills\nSupervisory skills, able to make rational decisions in a calm, timely manner and maintain established quality standards\nExperience in the administration side of the kitchen\nAbility to multi-task\nAbility to work long hours\nKnowledge of kitchen terminology\nKnowledge of products, uses and availability\nDesirable\nKnowledge of current food trends.\nHigh level of creativity.\nExperience in both ala carte and banquets.\nTRAVEL REQUIREMENTS\nSome travel is required for training, conferences, and special events.\n PHYSICAL DEMANDS\nFrequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.\nConstant need to perform the following physical activities: grasping, turning, finger dexterity.\nOccasional need to stand for long periods of time.\nLifting/carrying up to 30 lbs. frequently and 45 lbs. occasionally.\nVision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.\nHearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment\nMust be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.\nSalary Description\n$69,000+Medical, Dental, 401K, Vacation, Sick","description_format":"text","description_chars":6966,"description_truncated":false,"requirements":{"experience_years_min":6,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":{"level":"high_school","optional":false},"security_clearance":false,"languages":[{"language":"English","level":"Upper-Intermediate (B2)","optional":false}]},"benefits":["401k plan"],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Hotels & Resorts"],"lifecycle":[{"event":"open","at":"2026-10-19T23:52:01Z"}],"visa":[],"liveness":{"score":86,"band":"hot","label":"Hiring now","p_open":1,"p_active":0.86,"p_room":1,"age_days":2,"expected_fill_days":27,"reasons":["conf:1","win:early"],"computed_at":"2026-10-22T06:10:10Z"},"pay":null,"html_url":"https://alion.io/job/rancho-valencia-sous-chef","json_url":"https://alion.io/job/rancho-valencia-sous-chef.json","meta":{"generated_at":"2026-10-23T00:17:38Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":440,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-24T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":2013565},"rest":"https://alion.io/mcp/rest/get_company?id=2013565"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Francho-valencia-sous-chef"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Francho-valencia-sous-chef"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Francho-valencia-sous-chef"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/rancho-valencia-sous-chef\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Francho-valencia-sous-chef"}]}