Sous Chef

Location: Paso Robles, CA

Employment Type: Full-time, direct hire, onsite

Pay: $70,304

United Staffing Associates has been engaged by our client to assist with this direct-hire search. The selected candidate will be hired by the client.

The pay range represents the compensation the client reasonably expects to pay for this position. Actual compensation will be determined based on relevant experience, ability, qualifications, skills, and other job-related factors.

Position Summary

This position is a hands-on leadership opportunity for a skilled culinary professional who brings creativity, operational discipline, and a passion for exceptional hospitality. Working closely with the Executive Chef and Food and Beverage leadership, the Sous Chef will help shape menus, develop culinary standards, mentor the kitchen team, and ensure outstanding execution across multiple dining outlets, banquets, and special events.

Additionally, this position will provide direct leadership and supervision to assigned team members, including monitoring performance, delivering constructive feedback, and making recommendations regarding hiring, promotions, corrective action, termination, and other employment-related decisions within the department.

Key Responsibilities

        •  Partner with the Executive Chef and Director of Food and Beverage to lead daily kitchen operations and ensure culinary execution supports the resort’s overall service and business objectives.
        •  Maintain exceptional standards for food quality, preparation, presentation, and consistency across dining outlets, banquets, and special events.
        •  Create menu items and daily specials that demonstrate culinary expertise, creativity, and thoughtful use of available ingredients.
        •  Supervise, coach, and develop culinary employees through ongoing training, performance evaluations, constructive feedback, and accountability to established standards.
        •  Review banquet event orders and coordinate the staffing, purchasing, preparation, delegation, and operational details required for successful event execution.
        •  Oversee banquet production and service from initial preparation through event completion, including breakdown, proper food storage, and kitchen organization.
        •  Manage food costs, purchasing, par levels, and routine inventory for produce, proteins, dry goods, and other culinary supplies.
        •  Support month-end inventory and product-usage reporting while maintaining accurate ordering practices and identifying opportunities to reduce waste.
        •  Prepare weekly kitchen schedules and adjust staffing levels according to occupancy, scheduled events, and anticipated business volume.
        •  Use scheduling and workforce-management systems to monitor labor needs and make timely operational adjustments.
        •  Participate in banquet and management meetings to maintain clear communication and coordination across resort departments.
        •  Partner with Human Resources and culinary leadership to support the onboarding, training, and integration of new employees.

Required Qualifications

        •  Minimum of 6 years of experience as a lead cook in a hotel/resort/restaurant
        •  Proven administrative skills and the ability to develop recipes
        •  Experience with food costing, prep lists, station set up diagrams, food photos and purchase orders
        •  Ability to lead and train staff in all food stations
        •  Professional presentation and clear communication skills
        •  Management Serve Safe Cert

Benefits currently offered by the client include:

        •  401k
        •  Health Insurance
        •  Dental Insurance

Scheduling and Work Environment

        •  This is a full-time, onsite leadership position based in Paso Robles, California
        •  The position requires flexibility to support resort operations, including evenings, weekends, holidays, special events, and peak business periods as needed
        •  The role operates in active professional-kitchen, restaurant, banquet, and resort environments and requires the ability to stand and move for extended period
        •  The successful candidate must be able to perform the essential functions of the position with or without reasonable accommodation.

Position Highlights

This role is ideal for an experienced culinary professional ready to take the next step in leadership within a luxury resort environment. It offers the opportunity to work closely with the Executive Chef, influence menus and kitchen operations, develop a talented culinary team, and support memorable dining and event experiences.

(#6.0904.201 – Paso Robles)