Job Title: Sous Chef Reporting to: Patric Callarec Department/Group: Culinary EC/Dept. Head: Location: (Remote option: Y/N) N Job Code/ Req#: Level/Salary Range: $75,000 Position Type: (Full time, Part time) HR Contact: Barbara Quigley Desired Hire Start: 5/1/25 # of direct reports: Yrs. of experience 2
Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Oversee daily food production for the bowling lounge, ensuring quality, consistency, and timeliness
Direct and support food truck operations, including prep, execution, and logistics
Execute and supervise BEOs and large-scale buyouts with attention to detail and timelines
Ensure all food meets company standards for presentation, taste, and portioning
Leadership & Staff Management
Act as the manager on duty in the absence of salaried chefs
Supervise, coach, and develop line cooks and prep staff
Assist in scheduling based on business volume across multiple outlets
Enforce kitchen policies, safety standards, and sanitation procedures
Administrative & Financial Responsibilities
Assist with inventory control, ordering, and vendor management
Support food cost management through waste reduction, portion control, and proper ordering
Maintain accurate prep lists and production plans aligned with business needs
Ensure compliance with health department regulations and HACCP guidelines
Event & Multi-Outlet Coordination
Coordinate execution of BEOs with front-of-house and culinary teams
Lead culinary operations for private events and full venue buyouts
Ensure seamless integration between restaurant and food truck production
Adapt quickly to fluctuating resort occupancy and seasonal demand
What You Will Bring
Qualifications
2 years of progressive kitchen leadership experience
Experience in high-volume casual dining and event/batch cooking preferred
Proven ability to lead in multi-outlet or non-traditional kitchen environments (e.g., food trucks, remote kitchens)
Strong organizational and communication skills
Knowledge of food safety standards and cost control practices
Flexible schedule, including evenings, weekends, and holidays
We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Reviewed By: Name Date: People Team Approved By: Name Date: EC Approved By: Name Date: Last Updated By: Name Date/Time:
