{"id":3448464,"url":"https://alion.io/job/visitepicenter-sous-chef","title":"Sous Chef","company":{"id":2410625,"name":"VisitEpicenter","domain":"visitepicenter.com","url":"https://alion.io/company/visitepicenter","size_band":"1-10","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Paycom","truth_index":null},"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":["Santa Rosa, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":72400,"max":90000,"currency":"USD","period":"year","gross":null,"usd_annual":90000},"salary_estimate":null,"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-29T09:43:56Z","employer_posted_date":"2026-10-29","last_verified_at":"2026-11-01T11:43:43Z","board_verified":true,"closed_at":null,"days_open":3,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":3},"description":"SALARY RANGE:$72,400 - $90,000 annually\nSummary / Objective \nSanta Rosa Entertainment Company LLC is seeking an experienced, hands-on Sous Chef / Kitchen Operations Manager to help lead Red Eye Barbecue food operations.\nThe Sous Chef / Kitchen Operations Manager is responsible for supporting the Executive Chef in managing the day-to-day kitchen operation, including kitchen staff supervision, line execution, prep systems, food quality, food safety, inventory controls, kitchen labor management, training, scheduling, production planning, and operational readiness for high-volume periods.\nThis is not intended to be a production-only cook position. The Sous Chef / Kitchen Operations Manager is expected to function as a salaried kitchen leader with real management authority, regular supervision of kitchen employees, responsibility for assigning and directing work, meaningful input into employment decisions, and accountability for operational and financial performance.\nThe successful candidate must be able to lead people, manage systems, maintain standards, solve problems, and support Red Eye Barbecue’s goal of delivering excellent food while improving total food gross margin dollars.\nThis position is intended to be classified as an exempt salaried management position. The primary duty of the Sous Chef / Kitchen Operations Manager is to help manage the kitchen operation of Red Eye Barbecue, including supervising employees, directing daily work, maintaining production systems, enforcing food quality and food safety standards, managing prep and line execution, supporting labor and inventory controls, and exercising independent judgment on matters of operational significance.\nEssential Functions\nThe Sous Chef / Kitchen Operations Manager exists to ensure that Red Eye Barbecue’s kitchen operates with consistency, urgency, cleanliness, accountability, and financial discipline. This role supports the Executive Chef by managing daily kitchen execution, developing kitchen employees, maintaining standards, and ensuring the kitchen is prepared for restaurant service, takeout, private events, tournaments, sports-viewing crowds, catering, and special promotions.\nKey Responsibilities\n1. Kitchen Leadership and Daily Operations Management\nThe Sous Chef / Kitchen Operations Manager will help manage daily kitchen operations and ensure that the kitchen is ready to execute at a high level.\nResponsibilities include:\nManage daily kitchen operations under the direction of the Executive Chef.\nDirect kitchen staff during prep, service, opening, closing, cleaning, and high-volume periods.\nEnsure all kitchen stations are properly staffed, stocked, organized, and prepared for service.\nCreate and manage daily prep lists, production priorities, station assignments, and shift plans.\nMonitor food quality, ticket times, portioning, plating, product availability, and overall kitchen execution.\nMake real-time operational decisions to protect food quality, guest experience, labor productivity, and speed of service.\nEnsure the kitchen is prepared for weekends, holidays, tournaments, private events, sports-viewing events, catering, and peak business periods.\nCommunicate daily priorities, product shortages, quality issues, and service needs to the Executive Chef and management team.\n2. Supervision and Team Management\nThe Sous Chef / Kitchen Operations Manager will supervise assigned kitchen employees and direct the work of line cooks, prep cooks, dish staff, BBQ production staff, food runners when assigned to kitchen-related duties, and other kitchen employees.\nResponsibilities include:\nCustomarily and regularly direct the work of two or more full-time employees or the equivalent.\nAssign daily work to kitchen employees based on business needs, prep requirements, production schedules, and service volume.\nMonitor employee performance and provide coaching, correction, training, and feedback.\nHelp recruit, interview, onboard, train, evaluate, discipline, and develop kitchen employees.\nMake recommendations regarding hiring, promotion, discipline, transfer, scheduling changes, and termination decisions.\nHold kitchen employees accountable for attendance, productivity, food quality, cleanliness, safety, teamwork, communication, and compliance with company standards.\nHelp build a kitchen culture based on urgency, accountability, consistency, respect, and pride in the food.\nServe as the primary kitchen leader on duty when the Executive Chef is not present.\n3. Line Execution and Service Leadership\nThe Sous Chef / Kitchen Operations Manager will be responsible for leading successful kitchen execution during service periods.\nResponsibilities include:\nEnsure line stations are properly set up, stocked, labeled, cleaned, and ready for service.\nSupervise line cooks and other kitchen employees during active service.\nMonitor ticket times, food quality, order accuracy, portion control, and presentation.\nEnsure BBQ items, sides, appetizers, entrées, specials, and event items are executed according to approved standards.\nCoordinate with front-of-house leadership, servers, bartenders, food runners, and event staff regarding order flow, product availability, guest issues, and timing.\nResolve kitchen service issues quickly and professionally.\nSupport high-volume service while maintaining standards for quality, cleanliness, and food safety.\nStep into hands-on production or line work when needed while maintaining primary responsibility for management and supervision.\n4. Prep, Production and Recipe Systems\nThe Sous Chef / Kitchen Operations Manager will help maintain strong kitchen systems for prep, production, recipes, and consistency.\nResponsibilities include:\nMaintain and enforce approved recipes, build sheets, prep procedures, batch recipes, portion standards, and plating standards.\nCreate and update prep lists based on forecasted demand, inventory levels, product availability, event schedules, and service needs.\nEnsure prep is completed accurately, efficiently, safely, and on time.\nVerify that products are properly labeled, dated, stored, rotated, and ready for service.\nWork with the Executive Chef and Pit Master / BBQ Production Manager to coordinate smoked meat production with line needs, event volume, and expected demand.\nIdentify production bottlenecks and recommend improvements.\nMaintain systems that reduce waste, improve consistency, and support faster execution.\n5. Food Quality and Red Eye Barbecue Brand Standards\nThe Sous Chef / Kitchen Operations Manager is responsible for protecting Red Eye Barbecue’s food quality and brand reputation.\nResponsibilities include:\nInspect food quality throughout prep, production, and service.\nEnsure all food meets Red Eye Barbecue standards for flavor, temperature, portioning, appearance, freshness, and consistency.\nCorrect or reject products that do not meet quality expectations.\nTrain kitchen employees on proper cooking techniques, plating standards, portion sizes, holding procedures, and product handling.\nSupport continuous improvement of menu items, recipes, specials, sides, sauces, and service procedures.\nHelp ensure the food program is viewed by guests as a major upgrade and a core part of the Red Eye Barbecue brand.\nAssist with tastings, staff menu training, food photography, promotional events, and special menu rollouts as needed.\n6. Inventory, Purchasing Support and COGS Control\nThe Sous Chef / Kitchen Operations Manager will support the Executive Chef in managing food inventory, purchasing discipline, waste control, and food cost performance.\nResponsibilities include:\nAssist with food ordering, receiving, invoice review, product storage, labeling, rotation, and inventory counts.\nMonitor inventory levels to prevent shortages, over-ordering, spoilage, theft, and excessive waste.\nTrack waste, overproduction, incorrect portioning, spoilage, and product usage issues.\nEnforce portion controls, recipe standards, and yield expectations.\nRecommend changes to reduce food COGS and improve total food gross margin dollars.\nCommunicate vendor issues, product quality concerns, pricing changes, shortages, or inventory discrepancies to the Executive Chef.\nHelp maintain organized walk-ins, freezers, dry storage areas, prep areas, and line stations.\nSupport menu engineering, recipe costing, product usage review, and profitability discussions as assigned.\n7. Kitchen Labor Management\nThe Sous Chef / Kitchen Operations Manager will help manage kitchen labor to ensure staffing levels are appropriate for business volume and production needs.\nResponsibilities include:\nAssist with kitchen scheduling based on projected sales, events, prep needs, catering orders, tournament schedules, and peak business periods.\nMonitor labor deployment during shifts and make adjustments as needed.\nAssign breaks, station responsibilities, prep priorities, and cleaning duties.\nRecommend schedule changes based on employee performance, availability, business needs, and labor productivity.\nHelp reduce unnecessary labor cost while protecting food quality and service execution.\nTrain employees to work efficiently and productively.\nServe as a leadership resource for employees during active kitchen shifts.\n8. Food Safety, Sanitation and Compliance\nThe Sous Chef / Kitchen Operations Manager will enforce food safety and sanitation standards throughout the kitchen operation.\nResponsibilities include:\nEnsure proper food handling, storage, thawing, preparation, cooking, cooling, reheating, holding, labeling, and rotation.\nMonitor and document required food temperatures, cooling logs, reheating logs, cleaning logs, and other food safety records.\nEnforce sanitation standards in prep areas, line stations, dish areas, walk-ins, freezers, dry storage, smoker-related support areas, and equipment areas.\nEnsure kitchen employees follow food safety rules, personal hygiene requirements, glove policies, allergen procedures, and company standards.\nTake immediate action to correct unsafe, unsanitary, or non-compliant practices.\nPrepare the kitchen for health inspections and internal audits.\nMaintain or obtain required food safety certifications, including ServSafe Manager or an equivalent company-approved certification, if required.\n9. Operational Decision-Making and Independent Judgment\nThe Sous Chef / Kitchen Operations Manager is expected to exercise independent judgment on matters of operational significance.\nResponsibilities include:\nMake daily decisions regarding prep priorities, station assignments, product readiness, labor deployment, and service execution.\nDecide when to adjust production quantities, batch sizes, station support, holding procedures, or kitchen priorities.\nIdentify and solve kitchen problems before they affect guest experience.\nMake recommendations regarding staffing, training, discipline, menu execution, inventory controls, equipment needs, vendor issues, and operational systems.\nBalance food quality, guest experience, food safety, labor efficiency, product availability, and financial performance.\nEscalate major issues appropriately while independently managing routine operational decisions.\n10. Event, Catering and High-Volume Support\nThe Sous Chef / Kitchen Operations Manager will help prepare and execute food service for events and high-volume periods.\nResponsibilities include:\nSupport food production and service for private events, banquets, catering orders, tournaments, sports-viewing events, holidays, and promotions.\nCoordinate with the Executive Chef, Pit Master / BBQ Production Manager, Assistant Director of Operations, front-of-house leadership, and event staff regarding expected demand and food service needs.\nHelp create production plans for large groups and high-volume service.\nEnsure event food is prepared, held, transported, served, and replenished according to company standards.\nHelp evaluate event execution and recommend improvements.\n11. Equipment, Maintenance and Safety\nThe Sous Chef / Kitchen Operations Manager wil...","description_format":"text","description_chars":16285,"description_truncated":true,"requirements":{"experience_years_min":5,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":{"level":"phd","optional":false},"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Event Management","Exhibitions"],"lifecycle":[{"event":"open","at":"2026-10-29T09:43:56Z"}],"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":13,"reasons":["conf:0","win:early"],"computed_at":"2026-11-01T06:10:25Z"},"pay":{"stated_usd_annual":90000,"is_top_pay":true},"html_url":"https://alion.io/job/visitepicenter-sous-chef","json_url":"https://alion.io/job/visitepicenter-sous-chef.json","meta":{"generated_at":"2026-11-01T12:08:35Z","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":18689,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-11-02T00:00:00Z"}},"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":2410625},"rest":"https://alion.io/mcp/rest/get_company?id=2410625"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Fvisitepicenter-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%2Fvisitepicenter-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%2Fvisitepicenter-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/visitepicenter-sous-chef\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Fvisitepicenter-sous-chef"}],"agent":{"mcp":"https://alion.io/mcp/jobs","mcp_open":"https://alion.io/mcp/open","next":[{"tool":"get_job","arguments":{"id":3448464}},{"tool":"search_jobs","arguments":{"company":"visitepicenter.com","detail":"compact"}},{"tool":"match_people","arguments":{"job_id":3448464},"note":"people open to offers who fit this vacancy"}],"note":"The same data through MCP tools: https://alion.io/mcp/open needs no sign-in (compact searches, postings, people); https://alion.io/mcp with an Alion account has everything. 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