Job Description

Join Celebrity Chef Charlie Palmer in Paso Robles, California’s coveted wine country

Charlie Palmer Collective is seeking a Sous Chef who has a profound interest in food and wine, the drive and experience to support the culinary program for a historic property that services multiple F&B outlets, and a passion to meet the highest standards in our industry. This opportunity will work and coordinate with the property’s Director of Culinary, Chef Palmer, and offer a highly competitive compensation package, positioning this individual to grow under one of the most renowned Chef's and culinary brands in the country.

As a key member of the property’s culinary team, the Sous Chef supports culinary management in overseeing all kitchen operations to ensure an exceptional dining experience across the property’s restaurants, bars, banquets, and special events. This role involves training and supervising kitchen staff, maintaining high culinary standards, managing food production for multiple F&B outlets, and upholding health and safety regulations. The ideal candidate is a hands-on leader with a strong background in upscale/fine dining kitchens, who plays a key part in maintaining the property’s standards of excellence in guest service.

Please note, this is an on-premises role that requires relocation to Paso Robles, California’s most coveted and fastest growing wine country.

Role and Responsibilities:

• Report to Director of Culinary and culinary management team in supervising daily kitchen operations across all property F&B outlets.
• Coordinate with banquet team to ensure smooth execution of events and high guest satisfaction scores.
• Collaborate with culinary management to create innovative menus and regularly update menus based on seasonal ingredients, guest feedback, and industry trends.
• Supervise, manage, and motivate culinary staff, including hiring, training, scheduling, and performance evaluations, always ensuring a positive and productive working environment.
• Act as the culinary lead in the absence of the Director of Culinary.
• Oversee food preparation and cooking to ensure that dishes are prepared according to recipe and quality standards for both the restaurant, bar, and all banquet events while maintaining quality and consistency in food presentation and taste.
• Manage inventory levels, order supplies, and maintain relationships with vendors, ensuring cost-effective purchasing while maintaining high-quality ingredient standards and limiting waste.
• Ensure that all local health, safety, and sanitation regulations are followed, while conducting regular inspections and training to maintain a clean and safe kitchen environment.
• Follow and adhere to all property SOPs, policies and procedures.
• Stay updated on culinary trends and techniques.

Prerequisite Qualifications:

• Minimum 3 years’ experience in a qualified position and property food & beverage division, preferably in a luxury hotel or fine dining environment
• Proven experience as a Sous Chef or senior line cook, preferably in a hotel or high-volume kitchen environment
• Culinary degree or formal training from an accredited culinary school is preferred
• In-depth knowledge of food safety standards and kitchen sanitation practices
• Strong leadership and team management skills
• Ability to work under pressure and manage multiple tasks efficiently
• Excellent communication and organizational skills
• Flexible schedule availability, including weekends, holidays, and special event days

Job Type: Full-time

Compensation: $75,000.00 per year with eligible bonus opportunities

Benefits:

• Health insurance
• Dental insurance
• Vision insurance
• Employee discount
• Paid time off
• 401k

Experience:

• Restaurant Experience: 3 years (Required)
• Hospitality Experience: 3 years (Required)
• Fine Dining: 2 years (Preferred)

Ability to Relocate:

• Relocate before starting work (Required)

Work Location: On property

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