Sous Chef

Located in the bustling Downtown Arts District, Bakersfield’s Historic Padre Hotel is proudly the only Four Diamond hotel in Kern County. Our property offers distinct entertainment venues including a stunning event space, a coffee shop, a casual indoor dining restaurant and bar and a bustling outdoor bar and lounge, all within a beautifully appointed environment for our guests.  

PRINCIPLE RESPONSIBILITIES AND POSITION PURPOSE

The Sous Chef serves as the senior operational leader of the hotel's Food & Beverage Division and is responsible for the strategic direction, financial performance, and operational excellence of all food and beverage outlets, including restaurants, bars, banquet operations, catering, room service, rooftop venues, and cafés.

Reporting to the Executive Chef, and Vice President of Operations, this position leads front-of-house operations while partnering closely with Culinary leadership to ensure exceptional guest experiences, operational consistency, and achievement of the hotel's financial objectives.

The Sous Chef builds and develops high-performing teams, drives revenue growth, controls costs, establishes operational standards, and creates dining and event experiences that strengthen Padre Hotel's market position and brand reputation.

Rate of Pay: $30 - $35 per hour (based off experience)

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ESSENTIAL FUNCTIONS

• Assist with daily kitchen operations and supervise culinary staff.


• Lead kitchen operations in the Executive Chef's absence.


• Maintain food quality, consistency, sanitation, and presentation standards.


• Assist with scheduling, labor management, and productivity.


• Support menu execution, recipe adherence, and portion control.


• Train, coach, and develop culinary employees.


• Monitor inventory, ordering, receiving, and storage.


• Support banquet and special event execution.


• Ensure compliance with health, safety, and sanitation regulations.


• Perform other duties assigned.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

• Progressive culinary leadership experience in a hotel, restaurant, or banquet environment.


• Knowledge of food cost, labor control, inventory, and kitchen operations.


• Knowledge of culinary techniques, food safety, Microsoft Office, and kitchen management systems.


• Excellent written, verbal, telephone, email, interpersonal, and guest-service skills.


• Ability to communicate effectively with employees, guests, vendors, and executive leadership.


• Calm, organized, solutions-oriented approach with strong judgment and creative problem-solving skills.


• Strong leadership, coaching, delegation, follow-up, and organizational skills.


• Ability to work a varied schedule that may include days, evenings, nights, weekends, and holidays.


• Highly self-motivated with a team-oriented, can-do attitude.


• Bilingual skills preferred.

QUALIFICATION STANDARDS

Education and Experience
Bachelor's degree preferred. Two (2) or more years of progressive Food & Beverage leadership experience; hotel and multi-outlet experience strongly preferred.

Licenses, Certificates and Education
ServSafe Manager Certification and California Responsible Beverage Service certification required, or ability to obtain within the required period.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance in accordance with company standards.

NOTICE

The hospitality business functions seven days a week, twenty-four hours a day. In addition, a hospitable service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with company rules and regulations for the safe and efficient operation of our facilities. Employees who violate company rules and regulations will be subject to disciplinary action, up to and including termination.