Sous Chef
THE RANCH Restaurant & Saloon, Anaheim, CA, United States
Overview
Restaurant Proudly listed in the Michelin Guide, THE RANCH Restaurant is an award-winning independent concept in the heart of Anaheim. Our seasonal menu features globally inspired dishes and classic American favorites and that honor the best in local and regional ingredients. Our Wine Program is supported by a team of sommeliers and has won "Best Of Award Of Excellence" for ten consecutive years.
Role
Sous Chef
THE RANCH is seeking a passionate industry leader & role model who is charismatic, self-motivated and thrives in a fast paced, dynamically evolving environment to fill the role of Sous Chef. The ideal candidate will be an operationally creative professional with strong leadership experience looking to share their passion for food by delivering an experience through the dishes they create.
Responsibilities
Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, food production, accommodating special requests, dietary restrictions and following safety standards
Instill teamwork and synergy between the front and back of house staff through proper communication and delegate tasks to ensure smooth service and kitchen operations
Follow recipes and instructions from Executive Chef and Chef de Cuisine exactly as given
Ensure kitchen set up / break down, production and prep are completed, that staff wear proper uniform, and that disciplinary procedures are followed when applicable
Ensuring kitchen staff adhere to set recipes, standards, procedures, rules and sanitation requirements
Establish professional relationships with the team and provide educational opportunities to teach and develop skills
Requirements
Has a high level of professionalism and dependability
5+ years of experience working in a high level kitchen, that represents consistent, approachable and elevated dishes
2+ years of management experience in the kitchen
Fine Dining Background
Dependable, strong work ethic, detail oriented, and is open and willing to learn and adapt
Has excellent communication and organizational skills, and showcases in-depth knowledge of various cuisines, current food trends, stations on the line, cooking styles, technical skills, ingredients, equipment and processes
Prior experience with Restaurant Service, Garde Manger, Fish, Meat, Sauté, and Sauce Station
Must be able to multi-task & delegate effectively, work well under pressure, follow direction and understand sense of urgency
Must have open availability to work on different shifts, weekends, and holidays
Knowledge of catering operating methods (large events, private dining, catering)
Must be meticulously clean and have CA Food Handler's License
Culinary school attendance is preferable, but not required
Benefits & Salary
THE RANCH offers a competitive benefits package that includes medical, dental, vision, 401k with employer match, and paid time off.
Salary range: $75,000 to $85,000. Pay may vary depending on experience, qualifications, and other job-related factors.
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Restaurant Proudly listed in the Michelin Guide, THE RANCH Restaurant is an award-winning independent concept in the heart of Anaheim. Our seasonal menu features globally inspired dishes and classic American favorites and that honor the best in local and regional ingredients. Our Wine Program is supported by a team of sommeliers and has won "Best Of Award Of Excellence" for ten consecutive years.
Role
Sous Chef
THE RANCH is seeking a passionate industry leader & role model who is charismatic, self-motivated and thrives in a fast paced, dynamically evolving environment to fill the role of Sous Chef. The ideal candidate will be an operationally creative professional with strong leadership experience looking to share their passion for food by delivering an experience through the dishes they create.
Responsibilities
Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, food production, accommodating special requests, dietary restrictions and following safety standards
Instill teamwork and synergy between the front and back of house staff through proper communication and delegate tasks to ensure smooth service and kitchen operations
Follow recipes and instructions from Executive Chef and Chef de Cuisine exactly as given
Ensure kitchen set up / break down, production and prep are completed, that staff wear proper uniform, and that disciplinary procedures are followed when applicable
Ensuring kitchen staff adhere to set recipes, standards, procedures, rules and sanitation requirements
Establish professional relationships with the team and provide educational opportunities to teach and develop skills
Requirements
Has a high level of professionalism and dependability
5+ years of experience working in a high level kitchen, that represents consistent, approachable and elevated dishes
2+ years of management experience in the kitchen
Fine Dining Background
Dependable, strong work ethic, detail oriented, and is open and willing to learn and adapt
Has excellent communication and organizational skills, and showcases in-depth knowledge of various cuisines, current food trends, stations on the line, cooking styles, technical skills, ingredients, equipment and processes
Prior experience with Restaurant Service, Garde Manger, Fish, Meat, Sauté, and Sauce Station
Must be able to multi-task & delegate effectively, work well under pressure, follow direction and understand sense of urgency
Must have open availability to work on different shifts, weekends, and holidays
Knowledge of catering operating methods (large events, private dining, catering)
Must be meticulously clean and have CA Food Handler's License
Culinary school attendance is preferable, but not required
Benefits & Salary
THE RANCH offers a competitive benefits package that includes medical, dental, vision, 401k with employer match, and paid time off.
Salary range: $75,000 to $85,000. Pay may vary depending on experience, qualifications, and other job-related factors.
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