Position Overview
A premier luxury resort and fine dining hospitality concept in Yountville is seeking a talented and driven Sous Chef to support daily kitchen operations.
This role is ideal for a hands-on culinary leader who thrives in a high-performance environment and is committed to delivering exceptional food quality, maintaining operational excellence, and developing strong kitchen teams.
The Sous Chef will work closely with the Executive Chef to ensure consistency, efficiency, and a seamless guest experience.
Key Responsibilities
Kitchen Operations
Support the Executive Chef in overseeing daily kitchen operations, including prep, service, and closing
Ensure smooth and efficient execution during service periods
Maintain consistency in food quality, presentation, and timing
Team Leadership
Supervise and support culinary team members to ensure adherence to standards
Lead by example on the line, providing coaching and direction
Foster accountability, teamwork, and a culture of excellence
Inventory & Cost Control
Manage food and supply ordering based on business levels
Monitor inventory, track usage, and minimize waste
Ensure proper storage, labeling, and rotation of all products (FIFO)
Food Safety & Compliance
Ensure compliance with all health department regulations and food safety standards
Maintain a clean, organized, and inspection-ready kitchen at all times
Oversee sanitation, safety procedures, and proper food handling practices
Operational Excellence
Conduct routine checks on kitchen equipment and workspaces
Support labor management aligned with business needs and budgets
Ensure compliance with company policies and California labor regulations
Partner with front-of-house teams to deliver a seamless guest experience
Qualifications
2 to 4+ years of culinary leadership experience in a high-volume or upscale environment
Strong knowledge of food safety, sanitation standards, and health regulations
Experience with inventory management, ordering, and cost control
Proven ability to lead, coach, and develop team members
Strong organizational skills and attention to detail
Ability to work flexible schedules, including evenings, weekends, and holidays
Physical Requirements
Ability to stand and walk for extended periods (8+ hours per shift)
Ability to lift and carry up to 50 pounds regularly
Ability to bend, stoop, kneel, and reach overhead frequently
Comfortable working in a fast-paced, high-temperature environment
Manual dexterity to safely operate kitchen equipment and tools
Ability to work efficiently in tight, high-volume kitchen spaces
What We’re Looking For
A hands-on culinary leader who leads from the line
A detail-oriented professional committed to consistency and quality
A strong communicator who collaborates effectively with BOH and FOH teams
A team builder who thrives in a high استاندard, guest-focused environment
The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.
